Baked Doughnuts - pareve
Source of Recipe
Ruth Heiges, posted at cyber-kitchen.com
List of Ingredients
2 packages dry yeast (about 35 gr of fresh, or 2 scant Tbsp)
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon (optional)
2 eggs
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping Recipe
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), 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 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. 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 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or sprread with glaze. Makes 1-1/2 to 2 dozen doughnuts.
Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency.
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Original poster's notes:
MY EXPERIENCE: It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinette; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer.
I did not brush them with butter either before or after baking, with no apparent harm (since I was using glaze instead of cinammon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.
Final verdict: They may look a bit like bagels, but they taste as doughnuts should.
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