Yield: 18 Servings
|½ cup||Skim milk|
|1 pack||Dry yeast|
|¼ cup||Warm water|
|⅔ cup||Granulated sugar replacement OR- 1/8 tsp. Stevia Rebaudiana extract|
|¼ cup||Solid shortening|
|2 tablespoons||Granulated fructose|
|⅓ cup||Unsweetened baking cocoa|
|2½ cup||All purpose flour|
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8609-8530-5. MM format by Ursula R. Taylor.
Pour skim milk in small saucepan. Bring to a boil, remove from heat, and allow to cool. Dissolve the yeast in the warm water.
Combine skim milk, yeast mixture, sweetener of your choice, shortening, fructose, egg and salt in a large mixing bowl. Combine the cocoa with 1¼ cup of flour in another bowl. Stir to mix. Add to liquid mixture in bowl. Beat on low until mixture is blended and smooth. Add remaining flour and stir until all the flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes or until dough is smooth and elastic. Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 ½ hours). Punch dough down and roll to abut ½ inch thickness. Cut with floured doughnut cutter. Place doughnuts onto a greased cookie sheet or piece of waxed paper. Cover and allow to rise. Heat 2 to 3 inches of oil in deep fat fryer or heavy saucepan to 375~ F. Heat a wide spatula in the oil. Gently slide spatula under a doughnut. Place doughnut in the hot oil, and fry about 2 minutes on each side. Remove from oil; drain on paper towels. Repeat with remaining doughnuts.
Yield: 18 servings
Exchange, 1 serving: ¾ bread Calories, 1 serving: 65
Carbohudrates, 1 serving: 14 g