Baked Doughnut Twists
|Biscuit mix||2 Cup (32 tbs) (Packaged Ones)|
|Instant coffee crystals||1 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Finely shredded orange peel||1 Teaspoon|
Combine biscuit mix and the 2 tablespoons sugar; set aside.
Dissolve coffee crystals in milk; add egg and orange peel.
Add to dry ingredients; stir just till moistened.
Turn out onto well-floured surface; knead gently 10 to 12 strokes.
Roll to 1/2 inch thickness.
Cut with 2 1/2-inch floured doughnut cutter.
Holding opposite sides of each doughnut, twist.
Bake on ungreased baking sheet in 400° oven for 10 to 12 minutes.
Brush liberally with melted butter or margarine.
Dip in a mixture of 1/2 cup sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.