Baked Orange Doughnuts
|Yeast||1⁄2 Ounce (Two 1/4 Ounce Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Low calorie margarine||1⁄3 Cup (5.33 tbs), melted and cooled|
|Granulated sugar replacement||3⁄4 Cup (12 tbs)|
|Orange peel||1 1⁄2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Vegetable cooking spray||2 Tablespoon|
Dissolve the yeast in warm water; set aside until it starts to bubble.
In a large bowl, combine the yeast mixture, orange juice, margarine, sugar replacement, salt, orange peel, eggs, and 2 c. (500 mL) of the flour; beat on high speed for about 4 minutes.
Gradually beat in the remaining flour.
Transfer dough to a lightly floured surface and knead until smooth and elastic.
Place dough in an oiled bowl; cover and allow to rise until doubled in size.
Punch dough down.
Roll out on a lightly floured surface until 1/4 in. (6 mm) thick.
Lift dough from surface and turn over; cover with a towel and allow to rest for 2 minutes.
Cut dough with a doughnut cutter; place doughnuts on a greased baking sheet.
Allow to rise until almost double in size.
Bake at 350°F (175°C) for 10 minutes or until lightly browned.
Coat immediately with the cooking spray.