Dutch doughnuts

Yield: 24 Servings

Measure Ingredient
-Ursula R. Taylor
1 pack Dry yeast
¼ cup Warm water
2 eaches Eggs
½ cup Skim milk
¼ cup Whole milk
1 teaspoon Vanilla extract
⅓ cup Granulated sugar replacement
3 cups All purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg

SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright 1993, ISBN #0-8069-8530-5. MM format by Ursula R. Taylor.

Dissolve yeast in warm water in a large bowl. Add eggs, skim and whole milk, vanilla, and sugar replacement. Beat until light and fluffy. Add 2 cups of the flour and the aking powder, salt, cinnamon and nutmeg; beat on low until well blended. Stir in remaining flour.

Transfer to floured surface. Roll dough to about1/3 inch thickness.

Cut with a floured doughnut cutter. Heat about 3 inches of vegetable oil to 375~F in a skillet or deep fat fryer. Slide doughnuts into hot oil. Fry until golden browm, turning several times. Remove from oil and drain on paper towels.

Yield: 24 servings

Exchange, 1 serving: ¾ bread Calories, 1 serving: 60

Carbohydrates, 1 serving: 12 g

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