- 1
- 10 mins
Ingredients
- 2 packages dry yeast
- 1/4 cup warm water
- 1 1/2 cups skim milk, scalded and cooled
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/3 cup butter substitute suitable for baking
- 4 1/2 cups white whole wheat flour
- 1/4 cup butter
- 2 eggs, or equivalent liquid substitute
Preparation
Step 1
1. In large mixer bowl dissolve yeast in warm water.
2. Add milk, sugar, salt, nutmeg, cinnamon, eggs, 1/3 cup of butter substitute and 2 cups of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl.
3. Cover; let rise in warm place until double, 50-60 minutes.
4. Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette covered rolling pin, gently roll dough about 1/2-inch thick (or pat gently with hand).
5. Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush doughnuts with melted butter substitute. Cover; let rise until double, about 20 minutes.
6. Heat oven to 425 degrees F. Bake 8-10 minutes or until golden.. Immediately brush with melted butter substitute and shake in cinnamon sugar or if desired, spread with creamy glaze or chocolate glaze
Notes
Variations:
CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with the first addition of flour. After baking, shake doughnuts in confectioners sugar or spread with chocolate glaze.
APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce for the milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves for the 1 teaspoon nutmeg and 1/4 teaspoon cinnamon.