DUTCH DOUGHNUTS

      Title: DUTCH DOUGHNUTS
  Categories: Doughnuts, Diabetic
       Yield: 24 Servings
  
            -Ursula R. Taylor
       1 pk Dry yeast
     1/4 c  Warm water
       2 ea 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
  
     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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