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Add a photoServings: 12
Ingredients
- 2 Tbsp. Yeast
- 1/3 c. Water, warmed
- 1 1/2 c. Skim lowfat milk, at room temp
- 1/3 c. Oil, at room temperature
- 1/4 c. Granulated sugar
- 2 tsp Salt
- 2 tsp Nutmeg
- 2 x Egg whites, whipped
- 4 1/2 c. Unbleached flour
- 1/2 c. Egg white
- 1 c. Sugar with
- 1 tsp Cinnamon
Directions
- Preparation Time: 0:15
- Preheat ovenat 450 after first and second rise. To proof yeast, mix 1/4 c hot (115)
- water with 1/2 tsp. honey; stir and set aside till foamy. mixing bowl, combine proofed yeast, lowfat milk, oil, 1/4 c. sugar, nutmeg, egg whites, and 2 c. flour. Beat briskly till well blended. Add in remaining 2 1/2 c. flour and beat till smooth. Cover the bowl and let double in siz about 1 hour. Dust a board generously with flour and turn the dough mass o 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" thi Use a 3" doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on prepared baking pans, 1" apart. These do not spread much they rise. Let the doughnuts rest and rise 20 min, uncovered. Bake ab 10 min, or possibly a little longer, till they have a touch of golden.
- Remove from the oven. On a sheet of wax paper spread cinnamon sugar. !
- Brush each doughnut and doughnut hole with egg white and roll in the cinnam sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.4g | 9% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.16g | |
| Cholesterol 1mg | 0% |
| Sodium 419mg | 17% |
| Potassium 156mg | 4% |
| Total Carbs 59.13g | 16% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.58g | 15% |
| Protein 7.75g | 12% |
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