Cinnamon Doughnuts Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Egg yolks | 3 | |
| Flour | 2 1⁄2 Cup (40 tbs) | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon | |
| Ginger | 1 Pinch | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Corn oil | 2 Cup (32 tbs) (For Frying) | |
| Powdered sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 6301 Calories from Fat 4449
% Daily Value*
Total Fat 503 g774.4%
Saturated Fat 60.4 g302.2%
Trans Fat 1.5 g
Cholesterol 636.7 mg212.2%
Sodium 2451.7 mg102.2%
Total Carbohydrates 418 g139.4%
Dietary Fiber 8.7 g35%
Sugars 174.8 g
Protein 45 g90.5%
Vitamin A 31.5% Vitamin C 0.12%
Calcium 141.2% Iron 97.4%
*Based on a 2000 Calorie diet
Directions
Beat in the sugar.
Add the egg yolks, one at a time, beating until light in color.
Combine the flour, baking powder, baking soda, salt, nutmeg and ginger in another bowl.
Stir into the butter mixture.
Mix well.
Gradually pour in the milk.
Knead together until well blended and a soft, smooth dough is formed.
Place the dough on a floured surface.
Roll out to about half inch thickness.
Cut out the doughnuts with a well-floured doughnut cutter or two sizes of round biscuit cutters.
Heat enough corn oil at 375 degrees deep fry the doughnuts, a few at a time, until brown on both sides.
Do not crowd.
Transfer to paper towels to drain.
Dust with the cinnamon and powdered sugar.
Serve hot or at room temprature.
Chef
