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Add a photoServings: 12
Ingredients
- 2 Tbsp. Crisco
- 1/4 c. sugar
- 1/4 tsp. salt
- 1/2 c. evaporated lowfat milk
- 1 1/4 tsp. yeast (1/2 pkg)
- 1 egg, beaten
- 3 3/4 c. flour
- 1/2 c. confectioners (powdered) sugar
- 1/4 tsp. each nutmeg and mace
- 1/2 tsp. vanilla
- butter (for bowl)
Directions
- Place Crisco, sugar and salt in the bowl of an electric mixer. Add in 1/2 c. boiling water and stir till mixed. Pour in lowfat milk and allow to cold till lukewarm.
- Dissolve yeast in 1/4 lukewarm water. When dissolved, add in to yeast mix. Add in egg and stir.
- Gradually beat in half of the flour; adding as much flour as remains till dough is no longer sticky. Turn dough out onto a lightly floured board and knead for several min till smooth and elastic.
- Place dough in a lightly buttered bowl, turning over once to butter the top. Cover tightly and chill immediately; don't allow to rise. Refrigeratefor 1 hour.
- When ready to make donuts, heat 3-4 inches peanut or possibly vegetable oil in a deep fryer to 375
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 101 | 35% |
| Total Fat 11.44g | 14% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.71g | |
| Cholesterol 39mg | 13% |
| Sodium 120mg | 5% |
| Potassium 90mg | 3% |
| Total Carbs 40.24g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.27g | 7% |
| Protein 5.45g | 9% |
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