In this decadent Bolognese sauce, turkey takes the place of beef, and your picky diners might not even realize you’ve sneaked in some vegetables. If desired, garnish with freshly shaved Parmesan cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 18 |
Ingredients
- ⅜ cup milk
- 2 tablespoons white vinegar
- ½ cup white sugar
- 2 tablespoons shortening
- 1 egg
- ½ teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 quart oil for deep frying
- ½ cup confectioners’ sugar for dusting
Instructions
- Stir together milk and vinegar; let stand for a few minutes until thick.
- Cream together sugar and shortening in a mixing bowl until smooth. Beat in egg and vanilla until well-blended. Sift together flour, baking soda, and salt in a separate bowl; stir into sugar mixture alternating with milk mixture.
- Roll dough out on a floured surface to 1/3-inch thickness. Cut into donuts using a donut cutter. Let stand for about 10 minutes.
- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
- Fry donuts in hot oil in batches until golden, turning over once, about 1 to 2 minutes per side. Drain on paper towels.
- Dust with confectioners’ sugar while they are still warm and serve.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 74 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Add 2 bananas and this is my exact banana bread recipe. Followed as listed and did add extra flour during rolling. Tried different shapes like old fashioned twists that turn on their own. All had good texture and flavor especially with different glazes.
I had to add a comment. 3/8 of a cup of milk is 1/4 cup and 1 tablespoon. If you used a 1/2 cup of milk, you used too much milk and that could be why it didn’t come out as expected. (1/2 cup of milk would be 4/8).
Anyone who can make this with these ingredients is having a laugh! I had to use at least double the flour as it was just a sticky mess, maybe stick to a proper dough recipe , it just tasted like a fried cake with sugar on it , terrible waste of time.
Donuts turned out great. Soft on the inside and crunchy on the outside. I used 3/8 cup milk and not 1/2 the consistency was good for rolling out.
Followed recipe and it was great! Nice and so soft and flaky! Hubby and children were very happy
burned them and they still taste good
So very easy and simple to make. My biggest struggle was converting 3/8 cup not a standard measurement in Australia. But have now calculated it (6 tablespoons) and written on my recipe. These will definitely make an appearance again in my house. Thank you for sharing.
It was a success and it tasted amazing
I really like it and I baked them instead of frayed them lol
This recipe lived up to its name- super easy! No yeast and no buttermilk. Had a craving for donuts around 5:40, my local shop closes at 6. By 7 I had dinner ready and a batch of beautiful donuts waiting to be fried. I read a lot of complaints about this recipe but made no alterations. I found the subtle sweetness of the dough was perfect and it rose better than I was expecting. Only thing I would do differently next time is to add a bit more vanilla, 2 capfuls or so. They will look flat before frying, don’t worry. The dough was sticky sure but not too difficult to work with if you know what you’re doing. The only thing that was a little tough was incorporating the dry ingredients while not over mixing to avoid overworking the dough. Have your sugar ready because they will need to be coated immediately after coming out of the oil for maximum coverage. Best way to serve and eat them is while they are still hot. Fantastic!!! Will make them again.
I made them nice and easy to make for me and my wife and daughter were had a blast my advice was that to us 2 tsp of vanilla extract and a good dash of cinnamon my daughter loved them and so do me and my wife
I will try these maybe using a small cookie scooper instead of rolling them out to make donut holes.
It’s very easy and quick. I use coconut oil instead of shortening which adds a nice flavour. I free pour Mexican vanilla also.
I used lemon instead of vinegar. The dough comes out *super* sticky. I just work with that and fry sticky doughnuts. They come out amazing.
Great batter. Taste great.
Excellent! Just adjusted the milk to half a cup under other recommendations posted by other bakers. They are pretty and delicious. I used cookie cutters so mine are bite size and delicious….
These turned out great, tip is to cook at lower temp longer to assure it cooks all the way through
ITS GOOD
I’m not the best at presenting food and the video both encouraged me and heightened my anxiety. (I know – how does that happen?) I’ve made bread and noodles quite often before, so once my anxiety went away, I figured I’d try. My 3YO daughter and I made these donuts. My family of 5 enjoyed them immensely. I thought, too, it wouldn’t make enough, and it actually made extra. We were quite pleased with this easy recipe.
Super easy! Just like it says. Although I used a cast iron skillet and much less oil. Cooked for about 90-120 seconds each side. Watch your oil temp. They came out fantastic. Instead of dusting with confectioners sugar I used white sugar with cinnamon. So delicious!
I added a bit more flour and instead of rolling the dough out, I patted it with floured hands. I also sprinkled with cinnamon sugar. Delicious!