Recipe courtesy of Nick Riccardi
Doughnuts
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 15 doughnuts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 46 mg
- Sodium
- 100 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 15 doughnuts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 7 g
- Cholesterol
- 46 mg
- Sodium
- 100 mg
Ingredients
Directions
- Preheat corn oil to 350 degrees F.
- Begin by combining the warm milk and yeast in a mixing bowl with a dough hook. Add the flour, eggs, butter, sugar, salt, and vanilla. Mix until all ingredients are incorporated. Cover dough with plastic wrap, and let it rise for 30 minutes.
- Remove dough from bowl, and place on a lightly floured surface. Shape or roll out dough, and cut into desired shapes. Carefully place a few doughnuts at a time in fryer, and fry for approximately 3 minutes, or until golden brown.
- To serve, glaze or garnish with chocolate, raspberry, or any of your favorite fillings and toppings.
