Recipe - Dutch Doughnuts

Ursula R. Taylor
1 pack Dry yeast
One fourth cup Warm water
2 Eggs
One half cup Skim milk
One fourth cup Whole milk
1 teaspoon Vanilla extract
1/3 cup Granulated sugar replacement
3 cup All purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
One half teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg

SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, copyright
1993, ISBN #0806985305. 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: Three fourths bread
Calories, 1 serving: 60
Carbohydrates, 1 serving: 12 g
Posted to MMRecipes Digest V5 #021 by "Robert Ellis"
rpearson@snowcrest.net on Jan 20, 1998