Description
This small, sweet fried doughnut has an indent in the center, rather than a hole. It’s then covered with powdered sugar and filled with whipped cream. Add a few sprinkles or sugars for a decorative touch.
Ingredients
- ¼ cup warm water (105 to 110 degrees F)
- 2 (.25 ounce) envelopes active dry yeast
- ½ cup shortening
- ½ cup sugar
- ¾ teaspoon salt
- 2 eggs
- 2 cups milk
- 6 ½ cups all-purpose flour
- oil for frying
- 1 cup confectioners’ sugar for dusting
- 2 cups heavy cream, whipped
- 1 (1.75 ounce) package sprinkles or colored sugar for decoration
Instructions
- Pour warm water into a small bowl
- and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening
- sugar
- and salt. Add the eggs
- one at a time
- while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl
- and turn over to grease the top.
- Cover with a light towel
- and let rise in a warm place until doubled in bulk
- 1 to 1 1/2 hours.
- Once the dough has risen
- punch down
- and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter
- cover
- and allow to rise another 30 minutes.
- Heat deep fryer to 375 degrees F (190 degrees C).
- Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown
- 1 to 2 minutes per side. Remove to drain on a paper towel
- and allow to cool to room temperature
- about 30 minutes. To serve
- dust the kneecaps with confectioners’ sugar
- fill the indents with whipped cream
- and sprinkle with colored sugar to decorate.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Servings: 120