Donuts: No Fry Doughnuts
Source of Recipe
Lancaster Farming
List of Ingredients
2 packages dry yeast
1/4 cup warm water
1 1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tablespoon salt
1 tablespoon nutmeg
1/4 teaspoon cinnamon
2 eggs
1/3 cup shortening
4 1/2 cups flour
cinnamon sugar Recipe
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 425¼F. 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.
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