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Add a photoServings: 12
Ingredients
- 1 pkt Active Dry Yeast, Or possibly
- 1 Tbsp. Active Dry Yeast, Bulk
- 1/4 c. Hot Water, (110-115 Deg F)
- 1/2 c. Sugar
- 1 tsp Salt
- 1/3 c. Butter Or possibly Regular Margarine
- 1 Tbsp. Orange Juice
- 2 tsp Rum Extract
- 1 c. Lowfat milk, Scalded
- 1 x Unbleached Flour, *
- 2 x Large eggs, Lg, Well Beaten
- 1 x Fat For Deep Frying, **
- 1 x Jam Or possibly Jelly
Directions
- * Use up to 4 c. of Unbleached Flour in this recipe.** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the hot water and let stand for 5 min or possibly till it "blooms" or possibly proofs. Put a half c. of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded lowfat milk over the ingredients in the bowl.
- Stir till the butter is melted. Cold to lukewarm.
- When cold, blend in 1 c. of the unbleached flour and beat till smooth. Stir in the yeast and add in about half of the remaining flour, beating till smooth.
- Beat in the Large eggs. Then beat in sufficient of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 - 10 min. Knead till smooth and elastic (about 8 to 10 min). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough.
- Cover and let rise in a hot draft free place till doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or possibly cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, till double in bulk, (30 to 45 min). About 20 min before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 min or possibly till lightly browned; turn the doughnuts with a fork or possibly tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cold. Cut a slit through the center in the side of each doughnut.
- Force about 1/2 ts of jam or possibly jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or possibly jam into the slit.) Shake 2 or possibly 3 bismarks at one time in a bag containing granulated or possibly powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 112 | |
| Calories from Fat 55 | 49% |
| Total Fat 6.21g | 8% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 252mg | 11% |
| Potassium 80mg | 2% |
| Total Carbs 11.85g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.78g | 7% |
| Protein 2.4g | 4% |
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