Dutch doughnuts

24 Servings

Ingredients

QuantityIngredient
-Ursula R. Taylor
1packDry yeast
¼cupWarm water
2eachesEggs
½cupSkim milk
¼cupWhole milk
1teaspoonVanilla extract
cupGranulated sugar replacement
3cupsAll purpose flour
1tablespoonBaking powder
1teaspoonSalt
½teaspoonGround cinnamon
¼teaspoonGround nutmeg

Directions

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