Recipe
Doughnuts
Ingredients
- 1 cup (250 mL) 10% coffee cream
- 1 cup (250 mL) whipping cream
- 2 tsp (10 mL) vanilla
- 6 cups (1.5 L) all-purpose flour
- 2 tbsp (30 mL) baking powder
- 1-1/2 tsp (7 mL) salt
- 1-1/2 tsp (7 mL) ground ginger
- 6 eggs
- 2 cups (500 mL) granulated sugar (approx)
- Lard, shortening or cooking oil
- cinnamon
Preparation
In bowl, whisk together 10% and whipping creams and vanilla. In separate bowl, whisk together flour, baking powder, salt and ginger. In large bowl, beat eggs with 2 cups (500 mL) sugar until light and fluffy; gradually beat in cream mixture. Mix in flour mixture. Refrigerate for 1 hour.
On floured work surface, roll out dough to 1/3 inch (8 mm) thickness. Cut out pieces with doughnut cutter.
Line baking sheet with paper towels; set aside. In large saucepan or deep fryer, heat lard to 375F/190C. Cook doughnuts, turning often, until golden brown, about 5 minutes. Place on paper towel–lined baking sheets to absorb excess oil. In paper bag, mix together sugar and cinnamon to taste; shake doughnuts to coat.
Makes about 80 doughnuts.
- Waiting Time
- 1 Hour
- Serving(s)
- 80
| Per doughnut: about | |
|---|---|
| Calories | 104 |
| Protein | 2 g |
| Fat (total) | 5 g |
| Sat. Fat | 2 g |
| Carbohydrate | 13 g |
| Fibre | 0 g |
| Cholesterol | 22 mg |
| Sodium | 73 mg |
| Calcium | 2 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 2 % RDI |
| Folate | 10 % RDI |
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Source
Homemakers Magazine: October 2006
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