Yeasted Ring Fritters
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
778
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 778 kcal | (37 %) | ||
| Protein | 4.4 g | (4 %) | ||
| Fat | 77.58 g | (67 %) | ||
| Carbohydrates | 23.52 g | (16 %) | ||
| Sugar added | 5.58 g | (22 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 33.79 mg | (4,224 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.08 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3.91 μg | (1 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Biotin | 0.19 μg | (0 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 14.12 mg | (0 %) | ||
| Calcium | 17.64 mg | (2 %) | ||
| Magnesium | 1.09 mg | (0 %) | ||
| Iron | 1.61 mg | (11 %) | ||
| Iodine | 7.34 μg | (4 %) | ||
| Zinc | 0.04 mg | (1 %) | ||
| Saturated fatty acids | 9.55 g | |||
| Cholesterol | 20.69 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup milk (warmed)
- ⅛ cup water
- ⅛ cup butter (melted)
- 1 small egg (beaten)
- 0.333 cup superfine caster sugar (plus extra for dusting)
- 2 cups white Bread flour (plus extra for dusting)
- ½ teaspoon salt
- ½ tablespoon active dry yeast
- 4 cups sunflower oil (for deep-frying)
Preparation steps
1.
Combine the milk, water, melted butter, egg, sugar, flour, salt and yeast in a food mixer fitted with a dough hook. Mix for 10-12 minutes until the dough has come together in an even, slightly sticky ball.
2.
Turn out onto a lightly floured work surface and allow to rest for 10 minutes.
3.
Roll the dough out to 1 cm in thickness and cut out rounds using a 4-5 cm straight-sided cookie cutter. Arrange the rounds of dough on lightly oiled trays. Cover loosely with clingfilm and leave to rise in a warm place until doubled in size; usually 30-40 minutes.
4.
When ready to cook the doughnuts, heat the oil to 180°C | 350°F in a heavy-based saucepan or deep fat fryer.
5.
Fry in batches until the doughnuts are golden brown in colour, flipping over to ensure they are evenly coloured; usually 2-3 minutes. Remove with a slotted spoon and drain on kitchen paper.
6.
Arrange on a serving plate and dust with caster sugar before serving warm.
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