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Donuts: Baked Doughnuts with Cinnamon Glaze

Source of Recipe

unknown


List of Ingredients

5 cups Flour -- divided
2/3 cup Sugar
2 packages Active dry yeast
1 teaspoon Salt
1 teaspoon Lemon peel -- grated
1/2 teaspoon Nutmeg -- ground
2 cups Milk -- divided
1/2 cup Butter or margarine
2 Eggs
2 cups Powdered sugar -- sifted
1/2 teaspoon Cinnamon



Recipe

Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg in large bowl. Combine 1-3/4 cups milk and butter in 1 quart saucepan. Heat over low heat until mixture is 120-130�F. (Butter does not need to completely melt). Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes scraping down side of bowl once. Beat in eggs and 1 cup flour at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once.

Stir in enough additional flour, about 2 cups, with wooden spoon to make soft dough. Cover with greased plastic wrap; refrigerate at least 2 hours or up to 24 hours. Punch down dough. Turn out dough onto lightly floured surface. Knead dough about 1 minute or until dough is no longer sticky, adding remaining 1/2 cup flour to prevent sticking if necessary. Grease 2 large baking sheets. Roll out dough to 1/2 inch thickness with lightly floured rolling pin. Cut dough with floured 2-3/4 inch doughnut cutter. Reroll scraps reserving doughnut holes. Place doughnuts and holes 2 inches apart on prepared baking sheets. Cover with towels; let rise in warm place about 30 minutes or until doubled in bulk.

To prepare glaze, combine powdered sugar and cinnamon in small bowl. Stir in enough remaining milk, about 1/4 cup to thin glaze to desired consistency. Cover and set aside. Preheat oven to 400 �F. Place pieces of waxed paper under wire racks to keep counter clean. Bake doughnuts and holes 8-10 minutes or until golden brown. Remove from pan with spatula; cool on wire racks 5 minutes. Dip warm doughnuts into glaze. Place right side up on racks, allowing glaze to drip down sides. These are best when served warm.