6 Serves
105 Mins
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 10 minutes until it becomes foamy.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
133 µg / 400 µgCalcium
57 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
252 mg / 4,700 mgSodium
164 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Gradually stir in all-purpose flour and a pinch of salt to create a smooth, sticky batter. Cover the bowl and let the dough proof in a warm place for 60 minutes.
Heat vegetable oil in a deep pot to 175°C. Carefully drop spoonfuls of the batter into the hot oil and fry until golden brown, turning occasionally with a slotted spoon.
Remove the doughnuts with a slotted spoon and drain on paper towels. Drizzle with honey and sprinkle with ground cinnamon before serving.
46
g16
g24
g
Portuguese