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Baked Doughnuts Recipe
|Milk||1⁄2 Cup (8 tbs), scalded|
|Butter||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄2 Cup (8 tbs), warmed|
|Dry yeast||1 Teaspoon|
|Potato water||2 Tablespoon, warm|
|Mashed potatoes||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
|Softened butter||2 Tablespoon|
|Coconut sugar||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Dusting)|
Serving size: Complete recipe
Calories 3060 Calories from Fat 879
% Daily Value*
Total Fat 100 g154%
Saturated Fat 58.7 g293.3%
Trans Fat 0 g
Cholesterol 448.6 mg
Sodium 1262.4 mg52.6%
Total Carbohydrates 515 g171.6%
Dietary Fiber 50.8 g203.4%
Sugars 180 g
Protein 68 g135.7%
Vitamin A 60.2% Vitamin C 75.1%
Calcium 35.3% Iron 88.5%
*Based on a 2000 Calorie diet
Stir well and cool to lukewarm.
Dissolve yeast in potato water and add to first mixture.
Add potatoes and egg, then work in flour.
Place in greased bowl, cover, and let rise about 1 hour, until light.
Place on floured board and knead for 5 to 8 minutes.
Roll to 1/2 inch thickness and cut into circles, using 3-inch doughnut cutter.
Place on buttered cookie sheets, and let rise again for about 45 minutes.
Preheat oven to 425° F.
Bake doughnuts about 12 minutes, until lightly browned.
Remove from oven and brush immediately with butter and dust with COCONUT SUGAR.