Search
by Ingredient

Molasses Doughnuts

StarStarStarStarHalf star

YIELD

1 batch

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML VEGETABLE SHORTENING
3 3
LARGE LARGE EGGS
½ 118
CUP ML MOLASSES
½ 118
CUP ML WATER
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML BAKING POWDER
4 6E+1
TABLESPOONS ML BUTTERMILK
dried
1 5
TEASPOON ML GINGER
2 1E+1
TEASPOONS ML CINNAMON
3 ¾ 887
1 ½ 7.5
TEASPOONS ML YEAST, ACTIVE DRY
½ 118
½ 118
CUP ML SUGAR
granulated

Directions

Make sure all ingredients are at room temperature.

Place the first 11 ingredients in the machine.

Program for knead and first rise and press start.

The dough will be just a little sticky; a tiny amount will stick to your finger.

It does hold some shape while kneading.

Flour your work surface and rolling pin.

When the cycle is complete, turn the dough out onto the floured surface and let it sit for 10 minutes.

Roll the dough to ⅓ inch thick.

Use enough flour to keep the dough from sticking.

Cut doughnuts with cutter.

Place the doughnuts on a greased baking sheet and cover with a clean towel.

Let rise for 1 hour, or until doubled in bulk.

Heat 1½ to 2 inch of oil in saucepan or deep fryer.

Use a thermometer to help keep the temperature constant.

Fry 2 to 3 doughnuts at a time.

Fry them for 2 to 3 minutes, turning frequently and spooning the hot oil over them.

Remove with slotted spoon and drain on paper towels.

Check the first few for doneness.

Shake the warm doughnuts, 3 or 4 at a time, in a sturdy paper bag with sugar in it.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 850 15% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 384mg 16%
Total Carbohydrate 55g 55%
Dietary Fiber 4g 16%
Sugars g
Protein 36g
Vitamin A 4% Vitamin C 1%
Calcium 20% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe