harmonysky
10-08-2006, 05:46 AM
Posted by my4sons
2 point raised donuts!
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I just had to share this recipe that I made this morning for breakfast. I got it from "Quick Cooking" magazine.
2 point Potato DONUTS for breadmaker
These taste like raised sugar donuts! They are YUMMY -- my whole family devoured them.
3/4 - 1 cup mashed potatoes (instant--prepared as directed)
1 cup milk
2 eggs, well beaten (or 1/2 cup egg substitute)
1/3 c. sugar
3/4 tsp salt
3 1/2 cups bread flour
1 3/4 tsp active dry yeast
After dough cycle is completed, turn dough onto floured surface. Knead in additional 3 T. to 1/3 cup flour if necessary. Roll to 1/2 inch thickness. Cut with 2 1/2 inch donut cutter (I used a biscuit cutter and for the center an apple corer with a flat base) Place on sprayed baking sheets, cover and let rise until double (about 25 minutes). Bake at 350 for 15-20 minutes. I made 22 donuts at 2 points each. Each donut has 109 cal, 0g fiber, 1 g fat before topping.
TOPPING:
melt 2-3 Tbsp butter and brush on after baking then roll in a mix of:
1/2 c. sugar mixed with 3/4 tsp cinnamon.
(COUNT POINTS as necessary!)
I used "I can't believe it's not butter " spray and shook the cinn/sugar mix from a shaker bottle on mine. I even tried one with Splenda instead of sugar. "I can't believe it's not butter light" melted would be good too and less points than real butter. When I melted 2 T. of butter for my family, I used it on 15 donuts and still had 1/2 T to 1 T left over, and I didn't even use HALF the cinn/sugar mix for ALL 22 donuts!
Let me know if you like them!
2 point raised donuts!
--------------------------------------------------------------------------------
I just had to share this recipe that I made this morning for breakfast. I got it from "Quick Cooking" magazine.
2 point Potato DONUTS for breadmaker
These taste like raised sugar donuts! They are YUMMY -- my whole family devoured them.
3/4 - 1 cup mashed potatoes (instant--prepared as directed)
1 cup milk
2 eggs, well beaten (or 1/2 cup egg substitute)
1/3 c. sugar
3/4 tsp salt
3 1/2 cups bread flour
1 3/4 tsp active dry yeast
After dough cycle is completed, turn dough onto floured surface. Knead in additional 3 T. to 1/3 cup flour if necessary. Roll to 1/2 inch thickness. Cut with 2 1/2 inch donut cutter (I used a biscuit cutter and for the center an apple corer with a flat base) Place on sprayed baking sheets, cover and let rise until double (about 25 minutes). Bake at 350 for 15-20 minutes. I made 22 donuts at 2 points each. Each donut has 109 cal, 0g fiber, 1 g fat before topping.
TOPPING:
melt 2-3 Tbsp butter and brush on after baking then roll in a mix of:
1/2 c. sugar mixed with 3/4 tsp cinnamon.
(COUNT POINTS as necessary!)
I used "I can't believe it's not butter " spray and shook the cinn/sugar mix from a shaker bottle on mine. I even tried one with Splenda instead of sugar. "I can't believe it's not butter light" melted would be good too and less points than real butter. When I melted 2 T. of butter for my family, I used it on 15 donuts and still had 1/2 T to 1 T left over, and I didn't even use HALF the cinn/sugar mix for ALL 22 donuts!
Let me know if you like them!