Directions:
- Dissolve yeast and 1 teaspoon sugar in water in a small bowl, stirring well; let stand 5 minutes or until bubbly.
- Combine milk, remaining sugar, salt, and shortening in a large mixing bowl, stirring until shortening melts. Cool to lukewarm (105° to 115°).
- Add yeast mixture to milk mixture; stir well. Add flour, stirring to make a soft dough.
- Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough is doubled in bulk.
- Punch dough down. Turn out onto a lightly floured surface; let rest 5 minutes. Roll to 1/2-inch thickness; cut with a floured doughnut cutter. Place doughnuts and holes on greased baking sheets. Cover and repeat rising procedure 30 minutes or until doubled in bulk
- Drop doughnuts and holes, a few at a time, into deep hot oil (375°). Fry until golden brown, turning once. Drain well. Dip doughnuts in glaze. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2526.63 Kcal (10578 kJ) | ||
| Calories from fat | 519.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.71g | 89% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 2% | |
| Sodium | 2446.4mg | 102% | |
| Potassium | 1088.69mg | 23% | |
| Total Carbs | 424.4g | 141% | |
| Sugars | 14.7g | 59% | |
| Dietary Fiber | 19.83g | 79% | |
| Protein | 66.24g | 132% | |
| Iron | 5.6mg | 31% | |
| Calcium | 384.4mg | 38% | |
| Amount Per 100 g | |||
| Calories | 297.11 Kcal (1244 kJ) | ||
| Calories from fat | 61.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 89% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 2% | |
| Sodium | 287.68mg | 102% | |
| Potassium | 128.02mg | 23% | |
| Total Carbs | 49.91g | 141% | |
| Sugars | 1.73g | 59% | |
| Dietary Fiber | 2.33g | 79% | |
| Protein | 7.79g | 132% | |
| Iron | 0.7mg | 31% | |
| Calcium | 45.2mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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