.jpg&w=3840&q=75)
12 Serves
56 Mins
In a large mixing bowl, combine warm milk, yeast, and a portion of the sugar; let it sit until foamy. Add flour, remaining sugar, eggs, and a pinch of salt to the bowl and knead until a smooth, elastic dough forms.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
39 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
188 mg / 4,700 mgSodium
155 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
21 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size, then roll it out and cut into circles.
Heat the vegetable oil in a deep-frying pot to 175°C. Carefully drop the dough circles into the hot oil.
Fry the doughnuts until golden brown on both sides, then remove with a slotted spoon and drain on paper towels. Once slightly cooled, inject with fruit preserve.
4
g37
g8
g
.jpg&w=3840&q=75)
Kenyan