Poffertges–doughnuts From Holland
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Brunch | 1 | Servings | |
INGREDIENTS
| Pat Dwigans fwds07a- | ||
| 1 | c | Flour, sifted |
| 1/4 | t | Salt |
| 1 | T | Sugar |
| 1/4 | c | Butter |
| 1 | c | Milk, scalded |
| 3 | Eggs, unbeaten |
INSTRUCTIONS
Add the butter to the milk and stir until it melts in a saucepan. Add the flour and salt and beat until smooth. Cook, stirring constantly, until the dough leaves the sides of the pan; remove from the stove and blend in the sugar and eggs. Shape into small balls and fry in deep fat until dark brown. Note. This is similar to a cream puff recipe except they are baked. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 911
Calories From Fat: 415
Total Fat: 47.3g
Cholesterol: 122mg
Sodium: 590.2mg
Potassium: 147.7mg
Carbohydrates: 108g
Fiber: 3.4g
Sugar: 12.9g
Protein: 13.4g