No-Fry Doughnuts

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: NO FRY DOUGHNUTS
Categories: Breads
Yield: 4 servings

2 pk Yeast, dry
1/4 c ;Water, warm
1 1/2 c Milk; scalded & cooled
1/2 c Sugar
1 ts Salt
1 ts Nutmeg
1/4 ts Cinnamon; if desired
2 Egg
1/3 c Shortening
4 1/2 c Flour
Cinnamon sugar

In a large mixer bowl, dissolve yeast in warm water. Add milk,
sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2
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 1/2 inch
thick. Cut with floured 2-1/2 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 1-1/2 to 2 dozen doughnuts.

Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp. cinnamon.

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups
confectioners' sugar and 1-1/2 tsp. vanilla. Stir in 4 to 6
tablespoons water, one tablespoon at a time, until melted glaze is of
proper consistency.

From: Lancaster Farming
Shared By: Pat Stockett
Fidonet COOKING echo
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