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Dutch Doughnuts

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Dutch Doughnuts, Diabetic 24 Servings

INGREDIENTS

-Ursula R. Taylor
1 pk Dry yeast
1/4 c Warm water
2 Eggs
1/2 c Skim milk
1/4 c Whole milk
1 ts Vanilla extract
1/3 c Granulated sugar replacement
3 c All purpose flour
1 tb Baking powder
1 ts Salt
1/2 ts Ground cinnamon
1/4 ts 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
Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 20, 1998

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