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|1 qt||salad oil (for deep frying)|
|1 pkg||active dry yeast (1/4 oz.)|
|1 Tbsp||sugar plus 1/3 cup sugar (divided)|
|1/4 c||warm water (110 degrees f)|
|1/2 c||melted butter|
|1 1/2 c||whole milk|
|1/2 c||half and half|
|2 tsp||freshly grated nutmeg|
|2 Tbsp||cinnamon (optional)|
|cinnmon-sugar (for coating)|
Member Since Aug 2010
This dessert melts in your mouth! Crispy crust on the outside and light and fluffy inside. It has a very buttery flavor you can't resist the second one! very popular in the islands of Hawaii, and the South Pacific islands. Great with for breakfast or just anytime of day! They are so delicious! Yummo!
In a large deep pot or fryer heat the oil to 350 degrees F.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside for 5 min. In an electric mixer, add the eggs and whip until the eggs are thick and pale yellow in color.
Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half, vanilla. Add the salt. Add the all dry ingredients: flour, sugar, salt, nutmeg & cinnamon - 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.
Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a golf ball.
Place on s greased baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
Fry a couple of the pieces at a time, until golden brown, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in cinnamon-sugar and serve hot.