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Ingredientes
- 1 c. lowfat milk
- 1/4 c. granulated sugar
- 1 teaspoon salt
- 1/4 c. butter
- 1 pkg. active dry yeast
- 1/4 c. hot water (105 to 115 degrees)
- 3/4 c. unseasoned mashed potatoes
- 2 Large eggs
- 5 c. unsifted all-purpose flour
- Salad oil or possibly shortening
- Glaze (below)
Direcciones
- In small saucepan, heat lowfat milk till bubbles form around edge of pan; remove from heat. Add in granulated sugar, salt, and butter; stir till butter is melted. Let cold to lukewarm.
- In large bowl, sprinkle yeast over hot water. (If possible, check temperature of water with thermometer.) Stir to dissolve. Add in lowfat milk mix, mashed potato, Large eggs, and 2 c. flour. With mixer at medium speed, beat 2 min, till smooth. With wooden spoon, beat in rest of flour, till smooth. cover with towel; let rise in hot place (85 degrees), free from drafts, till double in bulk, about 1 hour.
- Punch down dough. Turn out onto floured pastry cloth; turn over, to coat with flour. Knead 10 times till smooth. Cover with bowl; rest 10 min. Roll out, 1/2 inch thick. Cut with floured 3-inch doughnut cutter. With wide spatula;, move cut doughnuts aside. Press remaining dough into ball; re-roll; cut. Cover with towel; let rise till double, 45 min.
- Meanwhile, in electric skillet or possibly heavy saucepan, slowly heat salad oil (2 inches) to 375 degrees on deep frying thermometer. Gently drop doughnuts, 3 at a time, into warm oil. As they rise to surface, turn over with slotted spoon. Fry till golden all over, 3 min in all. Drain on paper towels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 56 | 19% |
| Total Fat 6.39g | 8% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 260mg | 11% |
| Potassium 145mg | 4% |
| Total Carbs 49.31g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.08g | 5% |
| Protein 7.73g | 12% |
