Directions:
- With cover closed and latch in locked position, allow unit to preheat 10 minutes. Combine and sift together dry ingredients. Beat egg and milk together and then add the oil. Mix thoroughly into dry ingredients with an electric mixer. Unlock latch, raise cover, and fill the donut cavities with batter. You will find it more convenient to use a pitcher when filling. Do not overfill the cavities with batter. Close cover and secure latch. Put 1/2 teaspoons cooking oil in each circular cavity provided in top cover. Allow baking time specified in the recipe you are using. If you desire crisper donuts, add 2 or 3 minutes of baking time or bake until oil no longer bubbles from the holes in lid. Raise cover, remove donuts with spoon, spatula, knife or spoon handle and place on a rack to cool. Additional donuts will not require preheat time, however it is important that you keep cover closed except when filling with batter. Bake 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.69 Kcal (1870 kJ) | ||
| Calories from fat | 201.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.41g | 34% | |
|---|---|---|---|
| Cholesterol | 41.53mg | 14% | |
| Sodium | 1156.91mg | 48% | |
| Potassium | 516.44mg | 11% | |
| Total Carbs | 55.74g | 19% | |
| Sugars | 16.3g | 65% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 7.08g | 14% | |
| Iron | 2.9mg | 16% | |
| Calcium | 317.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 332.29 Kcal (1391 kJ) | ||
| Calories from fat | 150.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 34% | |
|---|---|---|---|
| Cholesterol | 30.9mg | 14% | |
| Sodium | 860.62mg | 48% | |
| Potassium | 384.18mg | 11% | |
| Total Carbs | 41.46g | 19% | |
| Sugars | 12.13g | 65% | |
| Dietary Fiber | 3.14g | 17% | |
| Protein | 5.27g | 14% | |
| Iron | 2.1mg | 16% | |
| Calcium | 235.9mg | 32% | |
* 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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