Doughnut Puffs Recipe
Ingredients
| All-purpose flour | 5 Cup (80 tbs), divided | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Dry yeast | 1⁄4 Ounce | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Butter/Margarine | 2 Tablespoon, softened | |
| Shortening | 2 Tablespoon | |
| Egg | 1 | |
| Vegetable oil | 1 Cup (16 tbs) (For Frying) | |
| Powdered sugar | 1 Dash, sifted |
Nutrition Facts
Serving size
Calories 1742 Calories from Fat 879
% Daily Value*
Total Fat 100 g153.1%
Saturated Fat 20.5 g102.4%
Trans Fat 1.3 g
Cholesterol 105.2 mg35.1%
Sodium 405.9 mg16.9%
Total Carbohydrates 184 g61.2%
Dietary Fiber 6.1 g24.5%
Sugars 24.4 g
Protein 29 g57.7%
Vitamin A 9.3% Vitamin C 0.01%
Calcium 19.3% Iron 57.9%
*Based on a 2000 Calorie diet
Directions
Combine milk, butter, and shortening in a saucepan; heat until very warm (120° to 130°), stirring until butter and shortening melt.
Add milk mixture to flour mixture, beat at medium speed of an electric mixer 2 minutes.
Add egg and 1 1/2 cups flour.
Beat 2 minutes.
Stir in remaining flour.
Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
Place mixture in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour and 10 minutes or until doubled in bulk.
Punch dough down, turn out onto a lightly floured surface.
Knead 3 or 4 times.
Divide dough into thirds.
Cover 2 sections, and set aside.
Roll remaining section out to 1/4 to 1/4-inch thickness, cut into 2-inch squares.
Repeat with remaining sections.
Heat 3/4 to 1 inch of oil to 375°.
Gently pull outside edges of each square so center is thinner than edges.
Drop 4 dough squares at a time into hot oil.
Cook on each side until golden.
Drain, and sprinkle with powdered sugar.
Chef
