Only for Nutrition Project #1 |
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Prep Time: 3 Minutes Cook Time: 4 Minutes |
Ready In: 7 Minutes Servings: 4 |
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/doughnut-twists-411167 I am only using this recipe for a nutrition project. Ingredients:
1 tablespoon active dry yeast |
3/4 cup nonfat milk |
3 1/2 cups all-purpose flour |
6 large egg yolks |
1/4 cup splenda granular |
1/8 cup splenda granular |
2 tablespoons pure vanilla extract |
1 1/4 teaspoons coarse salt |
1 teaspoon ground cinnamon |
4 ounces margarine |
8 cups safflower oil |
2 cups superfine sugar |
Directions:
1. Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 c flour to bowl without stirring. Cover tightly with plastic and let stand in a warm place until surface is cracking, about 45 minutes.
2. Whisk together 1/4 c flour, the yolks, brown sugar, granulated sugars, vanilla, salt and cinnamon.
3. Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter over yolk mixture; whisk to combine.
4. Add yolk-butter mixture to yeast mixture. Beat with mixer on medium-low speed until just combined. Add remaining 1/2 c flour. Beat on medium-high speed until combined , about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
5. Turn out dough onto a lightly floured surface. Gently roll out dough into a 10x25 rectangle. Cut crosswise into 20 1/2 in thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Let stand for 15 minutes.
6. Heat 2-3 inches oil in a heavy 5-quart saucepan until a deep fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar.
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