Dutch Doughnuts Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
-Ursula R. Taylor,
1 package: Dry yeast,
1/4 cup: Warm water,
2 each: Eggs,
1/2 cup: Skim milk,
1/4 cup: Whole milk,
1 tsp: Vanilla extract,
1/3 cup: Granulated sugar replacement,
3 cup: All purpose flour,
1 tbsp: Baking powder,
1 tsp: Salt,
1/2 tsp: Ground cinnamon,
1/4 tsp: 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: 3/4 bread
Calories, 1 serving: 60
Carbohydrates, 1 serving: 12 g
Source from luhu.jp
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: 3/4 bread
Calories, 1 serving: 60
Carbohydrates, 1 serving: 12 g
Source from luhu.jp