No Fry Doughnuts
2 pkg. dry yeast
1/4 cup warm water (105-115 degrees)
11/2 cup lukewarm milk
(scalded and then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp nutmeg
1/4 tsp. cinnamon
1/3 cup shortening
41/2 cup flour
1/4 cup butter (about)
In large mixer bowl dissolve yeast in warm water. Add milk, sugar,
salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend 1/2
minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed,
scraping bowl occasionally. Stir in remaining flour until smooth, scraping side
of bowl. Cover; let rise in warm place until double, 50-60 minutes.
Turn dough onto 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( or pat gently with
hand). Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully
with spatula and place 2-inches apart on greased baking sheet. Brush doughnuts
with melted butter. Cover; let rise until double, about 20 minutes.
Heat oven to 425 degrees. Bake 8-10 minutes or until golden. Immediately brush
with melted butter and shake in cinnamon sugar or if desired, spread with creamy
glaze or chocolate glaze.
Makes 1 1/2 dozen.
CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with the
first addition of flour. After baking, shake doughnuts in confectioners sugar or
spread with chocolate glaze.
APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce for the milk.
Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves for
the 1 teaspoon nutmeg and 1/4 teaspoon cinnamon.