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Ingredientes
- 1 c. Sugar
- 1 c. Lowfat milk, scalded
- 2 Tbsp. Melted butter or possibly butter substitute
- 1/2 tsp Salt
- 2 x Large eggs, well beaten
- Â Â Flour
- 1/2 x Cake dry yeast
- Â Â Or possibly 1/2 cake compressed yeast
- 1/4 c. Lukewarm water
- 1/4 tsp Nutmeg
- Â Â Or possibly
- 1/4 tsp Cinnamon
Direcciones
- Scald lowfat milk, at night, and add in butter and salt. Cold till lukewarm. Add in yeast, softened in lukewarm water, and nutmeg or possibly cinnamon. Cut in sufficient flour to make of soft roll dough consistency. Cover and let rise overnight.
- Next morning cut down, add in sugar, Large eggs, and sufficient additional flour to create a soft roll dough. Cover and let rise till double in bulk. Turn onto lightly floured board, roll in sheet 1/3 inch thick, cut with lightly floured cutter. Cook in deep, warm fat (365 F). Drain on crumpled, absorbent paper. The doughnuts should rise to the top and begin to brown almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 56 | 26% |
| Total Fat 6.33g | 8% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 278mg | 12% |
| Potassium 87mg | 2% |
| Total Carbs 37.42g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 35.55g | 24% |
| Protein 3.59g | 6% |
