Kneecap doughnuts are small, sweet, and fried with an indented center. The recipe includes a confectioners' sugar covering and a whipped cream filling.
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
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 4
Dust kneecaps with confectioners' sugar; fill indentations with whipped cream and sprinkle with colored sugar.
Step 5
Beat shortening, sugar, and salt together in a bowl. Beat in eggs, one at a time, while continuing to beat. Add milk and yeast mixture alternating with flour until smooth.
Step 6
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 ½ hours.
Step 7
Punch down dough and roll out on a floured surface to ½-inch thick. Cut into rounds with a 2-inch round cookie cutter, cover, and allow to rise 30 minutes more.
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
