Doughnuts (Martha Stewart) Recipe
Servings: 12
Ingredients
- 2 pkt dry yeast (or possibly 2 heaping tspns bulk dry yeast)
- 1/2 c. hot water
- 1/2 c. hot lowfat milk
- 3/4 c. sugar
- 1 pch salt
- 2 lrg Large eggs lightly beaten
- 6 Tbsp. vegetable oil
- 5 c. unbleached sifted flour plus extra
- 1 tsp grnd mace
- 2 quart melted solid Crisco shortening for frying Confectioners' sugar or possibly cinnamon sugar for sprinkling
Directions
- In a large bowl, sprinkle the yeast over the water. Stir to dissolve. Add in the lowfat milk, sugar, salt, Large eggs, and oil, and beat in 2 c. of the flour till the mix is smooth.
- Sift 2 more c. of flour with the mace in a small bowl; beat the dry ingredients into the yeast mix with a wooden spoon. Add in sufficient of the remaining flour to make a soft, manageable dough. Cover, and let rise in a hot, draft-free place till the dough has doubled in bulk, about 1 hour.
- Punch down the dough, and turn it out onto a well-floured surface. Turn the dough to cover it entirely with flour, adding flour as needed. Knead 8 to 10 times, or possibly till dough is elastic and smooth. Cover the dough with a large inverted bowl, and let rest for 15 min.
- Using a floured rolling pin, roll out the dough to a 1/2-inch thickness. Cut circles with a floured doughnut cutter, and lift the doughnuts with a spatula onto a floured cloth or possibly surface. Reroll the scraps and cut additional doughnuts, keeping the holes to fry separately, if you like. Cover the doughnuts with a cloth, and let double in bulk, about 45 min.
- Meanwhile, in a deep pan, slowly bring at least 2 inches of melted shortening to a temperature of 365 to 375 degrees over moderate heat. With a spatula, slip the doughnuts into the shortening, cooking 2 or possibly 3 at a time. After about 1 1/2 min, when the undersides are golden, turn doughnuts with a slotted spoon. Fry till the doughnuts are golden on both sides, about 3 min total. Drain on paper towels.
- While hot, place doughnuts on a wire rack over wax paper, and sprinkle with confectioners' sugar or possibly cinnamon sugar. Or possibly place the doughnuts in a paper bag with the sugar, and shake.
- This recipe yields about 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 12 servings | |
| Calories 1526 | |
| Calories from Fat 1282 | 84% |
| Total Fat 144.99g | 181% |
| Saturated Fat 32.69g | 131% |
| Trans Fat 45.85g | |
| Cholesterol 35mg | 12% |
| Sodium 31mg | 1% |
| Potassium 106mg | 3% |
| Total Carbs 53.33g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 13.22g | 9% |
| Protein 7.21g | 12% |
