Kneecap doughnuts are small, sweet, and fried with an indent in the center. They're covered with confectioners' sugar and filled with whipped cream.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
72 Calories
Recipe Instructions
Step 1
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Dissolve yeast in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Step 3
Beat shortening, sugar, and salt together in a bowl. Add eggs, one at a time, while continuing to mix. Add milk and yeast mixture alternating with flour until smooth.
Step 4
Place dough in a greased bowl and turn to coat. Cover with a light towel; let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Step 5
Punch down dough 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 30 minutes more.
Step 6
Press an indentation into center of each kneecap using your thumb. Lower kneecaps carefully into the hot oil a few at a time. Fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain; cool to room temperature, about 30 minutes. Repeat with remaining kneecaps.
Step 7
Dust kneecaps with confectioners' sugar; fill indentations with whipped cream and sprinkle with colored sugar.
Ingredients
2 eggs
2 cups milk
oil for frying
2 cups heavy cream, whipped
2 (.25 ounce) envelopes active dry yeast
1 (1.75 ounce) package sprinkles or colored sugar for decoration
