Desserts

Portzelas (German Donuts)

269

These nutmeg and raisin drop donuts are a New Years Eve tradition in my German family.

36
1/2 cup warm water
2 pkg. active dry yeast
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup shortening
2 eggs (or 3 yolks for a richer dough)
3/4 cup lukewarm milk
4 cups sifted flour
1 cup raisins
Start the yeast by soaking it in the warm water (not more than 110 degerees) for 5 minutes. While the yeast is soaking combine the sugar, salt, nutmeg, shortening, milk in a large mixing bowl or the bowl of your standing mixer. Add the yeast mixture and 2 cups of the flour. Beat for 2 minutes in mixer with paddle attatchment, or with your hand mixer on med. speed until smooth. Add the remaining flour and beat 2 minutes more. Scrape batter down from beaters with a rubber scraper, and mix in raisins. Cover and let rest for 45 minutes. Heat your oil for frying to about 385 degrees. Drop heaping tablespoons of batter into the hot oil. Turn as soon as they rise to the surface and then again when one side is brown. Drain on paper towels. You can glaze them with a thin powdered sugar glaze or roll the warm donuts in granular sugar.
Nutritions

Calories
106

Sodium
82mg
3% DV

Fat
1g
2% DV

Protein
2g
5% DV

Carbs
18g
6% DV

Fiber
0.8g
3% DV

Mezcal Negroni

2049

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV