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12 Serves
64 Mins
In a large mixing bowl, combine flour, yeast, sugar, milk, and eggs to form a smooth, elastic dough, then let it proof until doubled in size.
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PolishVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
51 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
38 mg / 1,250 mgPotassium
199 mg / 4,700 mgSodium
169 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Roll out the dough and cut into rounds, allowing them to proof again for 15 minutes before frying.
Heat vegetable oil in a deep-frying pot to 175°C, monitoring with a deep-fry thermometer.
Carefully drop the dough rounds into the hot oil using tongs and fry until golden brown on both sides, then remove with a slotted spoon.
Once cooled slightly, inject the doughnuts with fruit jam and dust with sugar before serving.
9
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Portuguese