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  Dutch Doughnuts
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
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
Instructions:
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
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