Dutch Doughnuts Recipe
Servings: 12
Ingredients
- Ursula R. Taylor
- 1 pkt Dry yeast
- 1/4 c. Hot water
- 2 x Large eggs
- 1/2 c. Skim lowfat milk
- 1/4 c. Whole lowfat milk
- 1 tsp Vanilla extract
- 1/3 c. Granulated sugar replacement
- 3 c. All purpose flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
Directions
- Dissolve yeast in hot water in a large bowl. Add in Large eggs, skim and whole lowfat milk, vanilla, and sugar replacement. Beat till light and fluffy. Add in 2 c. of the flour and the aking pwdr, salt, cinnamon and nutmeg; beat on low till 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 possibly deep fat fryer. Slide doughnuts into warm oil. Fry till golden brown browm, turning several times. Remove from oil and drain on paper towels.
- Yield: 24 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 135 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 527mg | 22% |
| Potassium 80mg | 2% |
| Total Carbs 25.02g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.99g | 1% |
| Protein 5.0g | 8% |
