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Add a photoServings: 12
Ingredients
- 2 pkt Dry yeast
- 1/3 c. Hot water
- 1 1/2 c. Lowfat milk
- 1/3 c. Vegetable shortening
- 1/4 c. Sugar
- 2 tsp Salt
- 2 tsp Nutmeg
- 2 x Large eggs, lightly beaten
- 4 1/2 c. Flour
- 1/2 c. Melted butter
- 1 c. Sugar mixed with
- 1 tsp Cinamon
Directions
- 1. Sprinkle the yeast over the hot water in a small bowl and let it dissolve for 5 min. Put the lowfat milk and shortening in a saucepan and heat till the shortening is melted. Cold to lukewarm.
- 2. Pour the yeast mix into a large mixing bowl and add in the lowfat milk mix.
- Sift in the 1/4 c. sugar, salt, nutmeg, Large eggs and 2 c. flour. Beat briskly till well blended. Add in the remaining 2-1/2 c. flour and beat till smooth. Cover the bowl and let double in bulk, about 1 hour.
- 3. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs sufficient flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2 inch thick. Use a 3-inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1 inch apart. These do not spread much; they rise. Preheat oven to 450F. Let the doughnuts rest and rise for 20 min uncovered. Bake about 10 min or possibly a little longer, till they have a touch of golden. Remove from the oven. Have ready the melted butter and a brush. On a sheet of wax paper, spread the cinnamon sugar.
- Brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 404 | |
| Calories from Fat 138 | 34% |
| Total Fat 15.74g | 20% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 1.9g | |
| Cholesterol 57mg | 19% |
| Sodium 469mg | 20% |
| Potassium 133mg | 4% |
| Total Carbs 58.64g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 22.6g | 15% |
| Protein 7.43g | 12% |
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