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12 Serves
84 Mins
In a large mixing bowl, combine warm milk, yeast, and a portion of the sugar to activate the yeast.
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ChineseVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 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
52 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
212 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
14 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add flour, remaining sugar, and eggs to the bowl and knead until a smooth, elastic dough forms.
Cover the dough and let it rise in a warm place until doubled in size.
Roll out the dough, cut into rounds, and let them proof for a final rise.
Heat vegetable oil in a deep-frying pot to 175°C and fry the donuts until golden brown on both sides.
43
g66
g24
g
Tunisian
Polish