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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Dutch Doughnuts

Date Added: December 21, 2009

Ingredients:

1 Package Dry Yeast (not rapid rise)
1 Package Dry Yeast (not rapid rise)
1/4 Cup Water
2 Unit Eggs large
1/2 Cup Skim Milk up to 1/2 cup
1/4 Cup Whole Milk (or 5 cups skim, 1 cup cream
1 Teaspoon Extract Of Vanilla to taste
1/3 Cup Sugar
3 Cups All-Purpose Flour (up to 2)
1 Tablespoon Baking Powder plus 1 teaspoon
1 Teaspoon Salt approximately
1/2 Teaspoon Ground Cinnamon for garnish
1/4 Teaspoon Ground Nutmeg (optional)
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Directions:

1. Dissolve yeast in warm water in a large bowl.

2. Add eggs, skim and whole milk, vanilla, and sugar replacement.

3. Beat until light and fluffy. Add 2 cups of the flour and the baking powder, salt, cinnamon and nutmeg; beat on low until well blended.

4. Stir in remaining flour. Transfer to floured surface.

5. Roll dough to about1/3 inch thickness. Cut with a floured doughnut cutter.

6. Heat about 3 inches of vegetable oil to 375~F in a skillet or deep fat fryer.

7. Slide doughnuts into hot oil. Fry until golden brown, turning several times.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, Natural Sweeteners allergies.
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