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Short Cut Doughnuts

  Frozen bread dough 1 Pound (1 Loaf)
  All-purpose flour 3 Tablespoon
  Sugar/Cinnamon sugar 4 Tablespoon

At room temperature, thaw bread dough as package directs, until dough is pliable (1 to 2 hours).
Cut thawed loaf crosswise and lengthwise to make 15 equal-size pieces (8 pieces for larger doughnuts).
On a lightly floured board, roll into balls or shapes of your choice.
For regular doughnuts, flatten and cut out holes.
Place on greased cooky sheets and let rise in a warm place until very light and puffy (about 30 minutes).
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 350° on a deep-fat-frying thermometer.
Add 2 or 3 doughnuts at a time and fry, turning as needed, until golden brown on all sides (about 1 1/2 minutes).
Remove and drain on paper toweling.
Coat doughnuts in sugar or cinnamon and sugar while hot.

Recipe Summary

Difficulty Level: 
Cook Time: 
5 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1552 Calories from Fat 137

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 0.07 g0.35%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2134.3 mg88.9%

Total Carbohydrates 308 g102.6%

Dietary Fiber 10.1 g40.4%

Sugars 77.8 g

Protein 31 g62.6%

Vitamin A Vitamin C

Calcium 18.5% Iron 61%

*Based on a 2000 Calorie diet

Short Cut Doughnuts Recipe