| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 19 | -20 doughn | ||
INGREDIENTS
| 3 1/2 | c | All-purpose flour, up to 4 |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 3/4 | t | Salt |
| 1 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 1/4 | c | Butter, melted |
| 1 | c | Nonfat sour cream |
| 1/4 | c | Butter, melted |
| 1 1/2 | c | Confectioners' sugar, sifted |
| 1 | T | Warm water |
| 2 | T | Pure maple syrup |
INSTRUCTIONS
In a large mixing bowl, combine 3-1/2 c. flour with baking powder, baking soda, salt, and spices; whisk to blend. Set aside. Combine the eggs and sugar in large bowl of food processor. Process until pale yellow and slightly thickened. Add 1/4 c. of melted butter and sour cream; blend well. Add dry ingredients; beat until a moist, stiff dough is formed. Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth. Cover; let rest for 30 minutes. Preheat oven to 425 degrees Fahrenheit (400 if using convection). Generously grease 2 baking sheets (I use nonstick baking sheets without additional grease). Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter. Transfer to the prepared baking sheets, ensuring that you leave at least 1" between doughnuts. Brush with the remaining 1/4 c. melted butter. Bake 12-15 minutes, or until lightly browned. Transfer to a cooling rack. When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend until smooth, then spread over the surface of each doughnut. Serve immediately. Posted to Bakery-Shoppe Digest by Musique68 <Musique68@aol.com> on Apr 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 32.4mg
Sodium: 184.9mg
Potassium: 34.4mg
Carbohydrates: 23.1g
Fiber: <1g
Sugar: 5.4g
Protein: 3.1g