Baked Yeast Doughnuts
2 pkg. active dry yeast
1/4 Cup lukewarm water
1 1/2 Cups milk, scalded
1/3 Cup butter or margarine
1/2 Cup sugar
2 tsp. salt
1 tsp. nutmeg -- (1 to 2)
4 3/4 Cups flour -- (4 3/4 to 5)
Melted butter or margarine
Soak yeast in lukewarm water. Add butter to scalded milk and cool to lukewarm.
Add yeast. Beat eggs; add sugar and beat again; add to milk. Add salt, nutmeg
and beat flour in thoroughly, adding only enough to make a very soft dough.
Cover and let stand in warm place until double in bulk. Or let rise in
refrigerator until double in bulk, about 3 1/2 hours.
Roll out onto lightly floured board, about 1/3 of the dough at a time. Roll to
1/2-inch thickness. Cut with well-floured doughnut cutter or cut into rectangles
about 1 1/2-in. wide and 4-in. long. Place about 2-in. apart on well greased
baking sheets. Brush well with melted butter or margarine. Let rise in warm
place until double in bulk.
Bake in 425ºF. oven about 12 minutes or until lightly
browned. Roll in sugar or ice with powdered sugar frosting.
You may wish to use use canned frosting. The frosted top may be dipped in
coconut or finely chopped nuts.
* BUTTER CREAM FROSTING:
1 lb. sifted powdered sugar
1/3 cup butter (softened)
3 to 4 tbsp. cream (can use canned milk)
Beat thoroughly and then spread on the doughnuts.
For chocolate frosting add 3 tbsp. cocoa.