KNEECAPS
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.
Provided by Susan Pilz Leanna
Categories Bread Yeast Bread Recipes
Time 3h
Yield 120
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 7.6 g, Cholesterol 8.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 19.2 mg, Sugar 2.3 g
KNEECAPS
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.
Provided by Susan Pilz Leanna
Categories Yeast Bread
Time 3h
Yield 120
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 7.6 g, Cholesterol 8.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 19.2 mg, Sugar 2.3 g
KNEECAPPER COCKTAIL
This cocktail is based on a classic Bees Knees cocktail. Swap the gin for poitín - an Irish spirit - the sweet honey and zingy citrus accentuate the barley flavours in poitín
Provided by Andy Kerr
Categories Cocktails
Time 5m
Number Of Ingredients 3
Steps:
- Shake all the ingredients together and double strain into a sours or cocktail glass.
Nutrition Facts : Calories 173 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
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