Sugarless Doughnuts Recipe
Ingredients
1/2 cup milk
1/2 cup sour cream
2 tablespoons butter
2 teaspoons honey
1 cake compressed yeast
3 egg yolks
1/2 teaspoon salt
1 teaspoon ground cinnamon
Grated rind of one lemon
2 cups whole wheat flour
1/2 cup unbleached white flour or bread flour
Vegetable oil for deep frying
Directions
1. Scald the milk and sour cream. Add the butter and honey and let stand until lukewarm.
2. Crumble and stir in the yeast until dissolved. Add the egg yolks and salt.
3. Beat in the cinnamon, lemon rind, whole wheat flour, and unbleached white flour. The dough will be soft. It can be put in the refrigerator and punched down when necessary, or left at room temperature until light.
4. Roll the dough to a 1/2-inch thickness. Cut with a doughnut cutter and set on a board, covered, for 5 minutes.
5. Fry, a few at a time, until golden, in oil heated to 375 degrees. Drain on paper towels.
2. Crumble and stir in the yeast until dissolved. Add the egg yolks and salt.
3. Beat in the cinnamon, lemon rind, whole wheat flour, and unbleached white flour. The dough will be soft. It can be put in the refrigerator and punched down when necessary, or left at room temperature until light.
4. Roll the dough to a 1/2-inch thickness. Cut with a doughnut cutter and set on a board, covered, for 5 minutes.
5. Fry, a few at a time, until golden, in oil heated to 375 degrees. Drain on paper towels.
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