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Ingredients
- 1 1/2 c. lowfat milk
- 1/3 c. shortening
- 1/4 c. sugar
- 2 teaspoon salt
- 2 teaspoon nutmeg
- 4 3/4 c. sifted flour
- 2 lg. well beaten large eggs
- 2 yeast cakes, dissolved in 1/4 c. lukewarm water
Directions
- In a large saucepan bring to a boiling point:
- Remove from heat and stir in:
- When lukewarm - add in:
- Beat dough till well mixed. Cover pan and let stand in a slightly warm place till dough is light and double in bulk, about 60 min. Turn dough onto a well lightly floured board, turning 2 or possibly 3 times to create a stiff ball. Roll lightly (avoid stretching) till about 1/2 inch thick. Cut with a 3 inch cutter. Place rings carefully 2 inches apart on greased baking sheets. Brush rings with butter and let rise in warm place till double in bulk (about 20 min). Bake at 425 degrees for 8-10 min till golden. As soon as donuts are removed from oven, brush again with butter and roll in granulated sugar. Makes 2 1/2-3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 71 | 26% |
| Total Fat 8.04g | 10% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 1.9g | |
| Cholesterol 36mg | 12% |
| Sodium 413mg | 17% |
| Potassium 110mg | 3% |
| Total Carbs 43.51g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.95g | 4% |
| Protein 7.17g | 11% |
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