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Cake Doughnuts 1972 ( Canadian )

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2825
Energy (kCal)1439.032
Carbohydrates (g)103.4197
Total fats (g)113.7575
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar and salt in a large bowl. | 2. Stir in the egg. | 3. Stir in the oil, buttermilk, and vanilla. | 4. Sift all remaining ingredients, and add a little at a time. | 5. Do this in four or five portions, mixing into wet after each. | 6. Mix and turn out on a lightly floured board. | 7. Keep the dough a soft soft but not sticky dough. | 8. Roll out 1/2 inch thick. | 9. Cut with cutter. | 10. Fry in hot fat in a deep fryer. | 11. Temperature of the oil should be 370 degrees. | 12. (Or should fry a bread cube in 60 seconds). | 13. Fry until golden brown, turning once during frying time. | 14. Drain on paper towels. | 15. Cool. | 16. Dust with icing powder or make a butter icing glaze. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white sugar 1/2 cup 387.0 99.98 0.0 0.0
    salt 1 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755
    canola oil 1/2 cup 963.56 0.0 0.0 109.0
    buttermilk 1 cup - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    purpose flour 3 2/3 cups - - - -
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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