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Yeast Doughnuts Recipe
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 3293 Calories from Fat 989
% Daily Value*
Total Fat 113 g173.2%
Saturated Fat 65.3 g326.7%
Trans Fat 0 g
Cholesterol 678.3 mg
Sodium 2159.3 mg90%
Total Carbohydrates 496 g165.2%
Dietary Fiber 17.3 g69%
Sugars 109.1 g
Protein 74 g149%
Vitamin A 68.9% Vitamin C 0.26%
Calcium 30.5% Iron 153.2%
*Based on a 2000 Calorie diet
Cool to lukewarm.
Dissolve the yeast in warm water, then stir into milk mixture.
Add the eggs, 2 cups flour and nutmeg and beat until smooth.
Stir in remaining flour and beat until smooth.
Cover with a towel and let rise in a warm place, free from drafts, for about 1 hour or until doubled in bulk.
Turn out onto a well-floured pastry cloth and knead 10 times until dough is smooth.
Cover with a bowl and let rest for 10 minutes.
Roll out 1/2 inch thick and cut with a floured doughnut cutter.
Heat 1 1/2 to 2 inches of salad oil in an electric skillet or heavy saucepan to 375 degrees.
Fry doughnuts in oil until golden brown on both sides.
Drain on paper towels and cool or wire racks.