Receta Refrigerator Roll Dough / Doughnuts

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Raciónes: 12

Ingredientes

Cost per serving $0.40 view details

Direcciones

  1. Dissolve yeast and 1 tbsp sugar in 1/2 cup warm water. Let this bubble to work approximately 10 min. Stir in remaining 1 cup water, potatoes, sugar, shortening, large eggs, salt, and 3 cups flour. Stir with spoon till mix is smooth. Then add in sufficient flour (3-4 cups) to make dough easy to handle.Turn dough onto a floured surface; knead till smooth and elastic (about 5 min). Place dough into a greased bowl, turning once to coat dough in grease. Cover dough with small piece plastic wrap and then with a kitchen towel. Chill at least 8 hrs, but no longer than 3 days.
  2. Punch down the dough; divide into 2 portions.
  3. Roll 1/2 dough mix approximately 1/2 inch thick on lightly floured surface. Cut with a lightly floured doughnut cutter (I used a wide-mouth glass and smaller cookie cutter for the hole.) Cover doughnuts; let rise on lightly floured surface till doubled 30 minutes to 1 hour.Pour canola oil into pan or possibly electric frying pan 2-3 inches deep. Heat vegetable oil to 375°, or possibly set electric frying pan to 375°F. Slide doughnuts in hot oil carefully. Turn doughnuts once as they rise to the surface, or possibly till color is light golden (1-1 1/2 min per side).
  4. Remove from oil, don't prick doughnuts. Drain over a cooling rack placed on a baking sheet. Dip doughnuts in vanilla glaze (below) or possibly roll in sugar while warm.
  5. Makes about 20 doughnuts.
  6. Vanilla Glaze: Mix powdered sugar, lowfat milk and vanilla in a small bowl till glaze is smooth and glaze is desired consistency. Dip cooled doughnuts in glaze and let dry.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 161g
Recipe makes 12 servings
Calories 482  
Calories from Fat 114 24%
Total Fat 12.97g 16%
Saturated Fat 3.05g 12%
Trans Fat 3.81g  
Cholesterol 35mg 12%
Sodium 308mg 13%
Potassium 143mg 4%
Total Carbs 82.41g 22%
Dietary Fiber 2.2g 7%
Sugars 28.84g 19%
Protein 8.61g 14%
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