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Almond Doughnuts Recipe
|Sugar||80 Gram (1 Cup)|
|Warm milk||250 Milliliter (1 Cup 110F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Margarine||60 Gram (4 Tablespoon)|
|Ground almonds||40 Gram (1/4 Cup)|
|Oil||1 Cup (16 tbs) (For Deep Frying)|
|Powdered sugar||70 Gram, sifted (2/3 Cup)|
|Toasted sliced almonds||3 Tablespoon|
Serving size: Complete recipe
Calories 3869 Calories from Fat 1156
% Daily Value*
Total Fat 129 g198.4%
Saturated Fat 23.4 g116.8%
Trans Fat 0 g
Cholesterol 659.4 mg
Sodium 1384.9 mg57.7%
Total Carbohydrates 568 g189.4%
Dietary Fiber 25.2 g100.8%
Sugars 165 g
Protein 105 g210.2%
Vitamin A 62.6% Vitamin C 0.25%
Calcium 55.7% Iron 181.4%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt margarine; cool slightly.
Beat margarine, remaining sugar, eggs and almonds in a medium bowl until frothy.
Stir in yeast mixture; add to flour mixture, combining to make a soft dough.
Cover and let rise in a warm place 20 minutes.
Knead dough well on a floured surface.
Divide into golf-ball size pieces; shape into balls.
Make a hole in the middle of each ball with the handle of a wooden spoon.
Twist spoon to form doughnuts into rings.
Let rise in a warm place 15 minutes.
Heat oil for frying to 360°F (180°C) in a deep-frying pan.
Place risen doughnuts four at a time in hot oil; fry on both sides until crisp and golden.
Drain on paper towels; cool.
To make frosting, combine egg white, powdered sugar and rum in a small bowl.
Spoon frosting over cooled doughnuts; sprinkle with sliced almonds while frosting is soft.