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Caramel Glazed Doughnuts Recipe
|Dry yeast||1⁄2 Ounce (2 Envelopes)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Unsifted all purpose flour||4 Cup (64 tbs)|
|Unsifted all purpose flour||9 Cup (144 tbs)|
|Caramel glaze||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 9183 Calories from Fat 1927
% Daily Value*
Total Fat 218 g335.7%
Saturated Fat 65.1 g325.6%
Trans Fat 20.2 g
Cholesterol 724.8 mg241.6%
Sodium 6678.7 mg278.3%
Total Carbohydrates 1567 g522.4%
Dietary Fiber 48.9 g195.7%
Sugars 312 g
Protein 223 g446.7%
Vitamin A 33.3% Vitamin C 0.57%
Calcium 138.4% Iron 451.4%
*Based on a 2000 Calorie diet
Scald milk, then add next five ingredients.
Cool to tepid.
Combine the 2 mixtures in a large bowl; add egg yolks and sift in 4 cups flour.
Beat vigorously until well blended, then add stiffly beaten egg whites.
Sift in enough remaining flour to make a soft dough.
Place in a greased bowl, cover and let rise for 1 1/2 hours.
Knead down and let rise until almost doubled light and springy to touch.
Roll out dough 1/2 inch thick on a floured board.
Cut with a large floured doughnut cutter and place on a floured board 1 inch apart.
Cover with a towel and let rise until first ones you have cut are light.
Start frying these first.
Fry in deep hot fat at 350F until golden brown, and drain on absorbent paper.
Dip while hot into Caramel Glaze.
Turn glazed-side up on a rack over a tray.
When glaze has finished dripping place doughnuts on a plate.
Scrape excess glaze from the tray back into the dipping bowl and continue glazing doughnuts until all are dipped.