Buttons & Bow Knots
Yield
8 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ⅓ | cup |
light cream (half&half)
or milk |
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
nutmeg
|
|
| ¼ | cup |
butter
melted |
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 79 | ml |
light cream (half&half)
or milk |
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
nutmeg
|
|
| 59 | ml |
butter
melted |
|
| 2.5 | ml |
cinnamon
|
|
Directions
Heat oven to 400℉ (200℃).
Mix together first six ingredients.
Beat vigorously. Gently smooth dough into a ball on lightly floured board.
Knead five times. Roll dough ½-inch thick.
Cut with floured doughnut cutter.
To make bow knots, hold opposite sides of each doughnut ring with fingers and twist to form a figure 8.
Place holes (buttons) and bow knots on ungreased baking sheet.
Bake 8 to 10 minutes. Immediately dip each button and bow knot into melted butter, then into cinnamon, coating all sides.
Serve warm. Makes 8 buttons and bow knots or 8 doughnuts.
