Dutch Doughnuts
Ingredients| 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 |
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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
Servings:
24
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