No-fry doughnuts

4 Servings

Ingredients

Quantity Ingredient
2 packs Yeast, dry
¼ cup ;Water, warm
1½ cup Milk; scalded & cooled
½ cup Sugar
1 teaspoon Salt
1 teaspoon Nutmeg
¼ teaspoon Cinnamon; if desired
2 Egg
⅓ cup Shortening
4½ cup Flour
Cinnamon sugar
From: Lancaster Farming
Shared By: Pat Stockett
Fidonet COOKING echo

Directions

In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend ½ minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl, Cover. Let rise in warm place until double 50 - 60 minutes. Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette-covered rolling pin, gently roll dough about ½ inch thick. Cut with floured 2-½ inch doughnut cutter. Lift doughnuts carefully with spatula and place 2-inches apart on greased cookie sheet.

Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes.

Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden.

Immediately brush with melted butter and shake in sugar or cinnamon squares or spread with glaze. Makes 1-½ to 2 dozen doughnuts.

Cinnamon sugar: mix ½ cup sugar and ½ tsp. cinnamon.

Creamy glaze: Melt ⅓ cup butter. Blend in 2 cups confectioners' sugar and 1-½ tsp. vanilla. Stir in 4 to 6 tablespoons water, one tablespoon at a time, until melted glaze is of proper consistency.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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