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Baked Doughnuts with Cinnamon Glaze




Source of Recipe


Internet


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



1. Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg
in large bowl.
2. Combine 1-3/4 cups milk and butter in 1 quart saucepan.
Heat over low heat until mixture is 120-130*.
(Butter does not need to completely melt).
3. 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.
4. Beat in eggs and 1 cup flour at low speed.
Increase speed to medium; beat 2 minutes, scraping down side of bowl once.
5. Stir in enough additinal 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.
6. Punch down dough. Turn out dough onto lightly floured surface.
Kenad dough about 1 minute or until dough is no longer sticky,
adding remaining 1/2 cup flour to prevent sticking if necessary.
7. 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.
8. Place doughnuts and holdes 2 inches apart on prepared baking sheets.
Cover with towels; let rise inwarm place abou 30 minutes or until doubled in bulk.
9. 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.
10. Preheat oven to 400*. Place pieces of waxed paper under wire
racks to keep counter clean.
11. Bake doughnuts and holes 8-10 minutes or until golden brown.
Remove from pan with spatula; cool on wire racks 5 minutes.
12. Dip warm doughnuts into glaze. Place right side up on racks,
allowing glaze to drip down sides.
These are best when served warm.