Only for Nutrition Project #1

• 1 tablespoon active dry yeast
• 34 cup nonfat milk
• 3 12 cups all-purpose flour
• 6 large egg yolks
• 14 cup Splenda granular
• 18 cup Splenda granular
• 2 tablespoons pure vanilla extract
• 1 14 teaspoons coarse salt
• 1 teaspoon ground cinnamon
• 4 ounces margarine
• 8 cups safflower oil
• 2 cups superfine sugar

1. Place yeast in the bowl of a mixer.
2. Pour milk over yeast; stir to combine.
3. Let stand until foamy, about 2 minutes.
4. Add 2 3/4 c flour to bowl without stirring.
5. Cover tightly with plastic and let stand in a warm place until surface is cracking, about 45 minutes.
6. Whisk together 1/4 c flour, the yolks, brown sugar, granulated sugars, vanilla, salt and cinnamon.
7. Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma.
8. Remove from heat.
9. Pour browned butter over yolk mixture; whisk to combine.
10. Add yolk-butter mixture to yeast mixture.
11. Beat with mixer on medium-low speed until just combined.
12. Add remaining 1/2 c flour.
13. Beat on medium-high speed until combined , about 2 minutes (dough will be sticky).
14. Transfer to an oiled bowl; cover.
15. Let stand in a warm place until doubled in volume, about 2 hours.
16. Turn out dough onto a floured surface, and knead for 2 minutes.
17. Return dough to bowl.
18. Let stand until doubled in volume, about 30 minutes more.
19. Turn out dough onto a lightly floured surface.
20. Gently roll out dough into a 10x25 rectangle.
21. Cut crosswise into 20 1/2 in thick strips.
22. Bring ends of 1 strip together, twist, and pinch ends to seal.
23. Place on a baking sheet.
24. Let stand for 15 minutes.
25. Heat 2-3 inches oil in a heavy 5-quart saucepan until a deep fry thermometer registers 375 degrees.
26. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes.
27. (Adjust heat as necessary to maintain oil temperature.)
28. Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly.
29. Toss doughnuts in superfine sugar.

active dry yeast, nonfat milk, flour, egg yolks, splenda, splenda, vanilla, coarse salt, ground cinnamon, margarine, safflower oil, sugar

Taken from www.food.com/recipe/only-for-nutrition-project-1-412618 (may not work)