Chocolate Raised Doughnuts Recipe




 Skim milk1⁄2 Cup (8 tbs)
 Dry yeast1
 Warm water1⁄4 Cup (4 tbs)
 Granulated sugar replacement2⁄3 Cup (10.67 tbs)
 Solid shortening1⁄4 Cup (4 tbs)
 Granulated fructose2 Teaspoon
 Salt1⁄2 Teaspoon
 Unsweetened baking cocoa1⁄3 Cup (5.33 tbs)
 All purpose flour2 1⁄2 Cup (40 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1929 Calories from Fat 616

% Daily Value*

Total Fat 70 g108.1%

Saturated Fat 21.2 g106.1%

Trans Fat 6.7 g

Cholesterol 213.8 mg

Sodium 1129.6 mg47.1%

Total Carbohydrates 302 g100.6%

Dietary Fiber 33.8 g135.3%

Sugars 11.2 g

Protein 60 g119.6%

Vitamin A 5% Vitamin C 2%

Calcium 31.2% Iron 161.9%

*Based on a 2000 Calorie diet


Pour skim milk in small saucepan.
Bring to a boil, remove from heat, and allow to cool.
Dissolve the yeast in the warm water.
Combine skim milk, yeast mixture, granulated sugar replacement, shortening, fructose, egg, and salt in a large mixing bowl.
Combine the cocoa with 1 1/4 c. (310 mL) of flour in another bowl.
Stir to mix.
Add to liquid mixture in bowl.
Beat on low until mixture is blended and smooth.
Add remaining flour and stir until all the flour is incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5 minutes or until dough is smooth and elastic.
Place in a greased bowl, turn dough over, cover, and allow to rise until double in size (about 1 1/2 hours).
Punch dough down and roll to about 1/2 in. (1.25 cm) thickness.
Cut with floured doughnut cutter.
Place doughnuts onto a greased cookie sheet or piece of waxed paper Cover and allow to rise.
Heat 2 to 3 in. (5 to 8 cm) of oil in deep fat fryer or heavy saucepan to 375°F (190°C).
Heat a wide spatula in the oil.
Gently slide spatula under a doughnut.
Place doughnut in the hot oil, and fry about 2 minutes on each side.
Remove from oil; drain on paper towels.
Repeat with remaining doughnuts.