Dutch doughnuts
24 Servings
Ingredients
| Quantity | 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 |
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