Only for Nutrition Project #1

Name: Only for Nutrition Project #1
Prep time: 3 h 15 min
Cook time: 4 min
Total time: 3 h 19 min
Yield: 20 doughnuts, 10 serving(s)
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

Submitted by Chef #1548459

"http://www.recipezaar.com/doughnut-twists-411167 I am only using this recipe for a nutrition project."

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Ready In:: 3hrs 19mins
Ingredients:: 12
Yields:: 20 doughnuts
Serves:: 10

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

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.
Whisk together 1/4 c flour, the yolks, brown sugar, granulated sugars, vanilla, salt and cinnamon.
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.
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.
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.
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.