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Ingredientes
- 2 pkt Dry yeast (1/2 ounce)
- 1/3 c. Hot water
- 1 1/2 c. Hot lowfat milk
- 1/3 c. Vegetable shortening
- 1/4 c. Sugar
- 2 tsp Salt
- 2 tsp Nutmeg, fresh grnd
- 1/2 c. Egg beaters
- 4 1/2 c. Flour, all purpose
- 1/2 c. Melted butter
- 1 c. Cinnamon and sugar mix
Direcciones
- Sprinkle yeast over hot water and let dissolve for five min. Put lowfat milk and shortening in a small sauce pan and hot till shortening melts. Cold to lukewarm. Pour yeast mix into a mixing bowl; add in lowfat milk mix and 2 c. flour. Beat briskly till well mixed. Add in remaining flour and mix well. Cover the bowl and let rise in a hot place till doubled in size.
- Turn dough out onto floured surface. Dough will be soft but managable. Pat the dough into a circle about 1/2 inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 min. (Doughnuts don't spread much, you can place them about 1 inch apart on baking sheet). Preheat oven to 450 deg f. Bake about 10 min or possibly till lightly golden brown. Remove from oven and brush with melted butter. Sprinkle with cinnamon and sugar mix.
- Variation:Instead of cinnamon-sugar mix, let doughnuts cold after brushing with butter. When cold dip in glaze made with powdered sugar and lowfat milk.
- Makes about 30 doughnuts. Each doughnut = 125 cal, 3.9 g fat. (28.5 %
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 362 | |
| Calories from Fat 135 | 37% |
| Total Fat 15.4g | 19% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 1.9g | |
| Cholesterol 22mg | 7% |
| Sodium 477mg | 20% |
| Potassium 201mg | 6% |
| Total Carbs 50.36g | 13% |
| Dietary Fiber 7.0g | 23% |
| Sugars 6.17g | 4% |
| Protein 8.07g | 13% |
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