Kneecaps

Kneecaps

6 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h
SUPENELOPE (Sue)
Recipe by  SUPENELOPE (Sue)

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 dozen doughnuts

Directions

  1. 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.
  2. Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
  3. 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.
  4. Heat deep fryer to 375 degrees F (190 degrees C).
  5. 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.

Share It

Reviews (6)

Rate This Recipe
FireGuysWife
22

FireGuysWife

This recipe won't disappoint! First, we halved this recipe and discovered it made approx. 4 dozen? We then used the dough to make our version of doughnut holes. They fried up quickly and were nice and airy inside. Finally, we tossed them in a bowl full of cinnamon and sugar to coat. Super-Duper :)

Rae
17

Rae

These were really good. Nice soft doughnut that is not to sweet and can hold up to a sweet topping. After I got the milk and flour all combined I did knead the dough for about 5 minutes until it was smooth. After cutting out the doughnuts it helps a lot if you put the doughnuts on wax paper for the second rise placing top side down that way they do not stick to everything during the second rise. Mine only took 30 seconds on each side during frying. I did not use a deep fryer just a heavy 2qt sauce pan on the stove. Before you start frying line a cookie sheet with paper towel and place a cooling rack on top. Less mess that way. I could not get the indent to stay in my doughnut everytime I put it in the oil it disappeared so I did not do the whipped cream I just made a glaze. These are very tasty. I will make again. Thanks

chefwannabe
11

chefwannabe

These are GREAT. They instantly brought back memories of my childhood. My mother used to make these for special occasions and I have been trying to find the right recipe. These taste just like hers. I did leave the sprinkles off though-personal choice since we only used sugar, jelly and whipped cream. I will be making these often from now on.

More Reviews

Similar Recipes

Glazed Yeast Doughnuts
(65)

Glazed Yeast Doughnuts

My Mom's Raised Doughnuts
(65)

My Mom's Raised Doughnuts

Olie Bollen
(17)

Olie Bollen

Thera's Canadian Fried Dough
(19)

Thera's Canadian Fried Dough

Nana's Fastnachts
(11)

Nana's Fastnachts

Homemade Flaxseed Donuts
(9)

Homemade Flaxseed Donuts

Nutrition

Amount Per Serving (120 total)

  • Calories
  • 71 cal
  • 4%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

My Mom's Raised Doughnuts

>

next recipe:

Glazed Yeast Doughnuts