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.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs
total:
3 hrs
Servings:
120
Yield:
12 dozen doughnuts
Advertisement

Ingredients

120
Original recipe yields 120 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

72 calories; protein 1.1g 2% DV; carbohydrates 7.6g 3% DV; fat 4.1g 6% DV; cholesterol 8.9mg 3% DV; sodium 19.2mg 1% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2011
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:) Read More
(23)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2011
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:) Read More
(23)
Rating: 5 stars
02/13/2009
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 Read More
(18)
Rating: 5 stars
03/06/2008
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. Read More
(11)
Advertisement
Rating: 5 stars
04/16/2009
Turned out great. More like a doughnut but just barely sweet. I dusted with a little powder sugar. My husband used nutella. They were easy to make and a great little dessert. I halved the recipe I thought 120 was a bit much based on the original recipe. We made a total of 30. Will definitely make again. Read More
(10)
Rating: 5 stars
09/16/2010
Excellant more then enough just in one recipe I kept some in the refriderator to make the next day and not one drop went to waste! thank you Read More
(6)
Rating: 5 stars
06/02/2014
I made these for my Mom and Dads Anniversary per my Dads request. I was a little worried because after I punched them down they didn't seem to rise a whole lot. I let them rise for almost 1 1/2 hours but they still didn't rise at all. Anyway running out of daylight I decided to just stick them in my deep fryer and they turned out great. Made around 100 kneecaps. The more I/we (5 kids helping)stretched them out before putting them in the oil the better form they had when they came out. Which means the more cool whip they could put on top!!!! Yum we will make again. Tried the nutella per someone elses review...also great. Did some with sugar and just powdered sugar too. Read More
(1)
Advertisement
Rating: 5 stars
12/05/2013
It's a tradition in my hometown that these were actually stretched over the knee of the person making them. They're a special snack here and they end up looking similar to a Frisbee with a dome in the center. I love these and have been looking for a good recipe for them for ages. Thank you! Read More