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Doughnuts: Baked Doughnuts With Cinnamon Glaze

Source of Recipe


vicboop






List of Ingredients



• 5 to 5 1/2 cups flour, divided
  
• 2/3 cup sugar
  
• 2 packages active dry yeast
  
• 1 teaspoon salt
  
• 1 teaspoon grated lemon peel
  
• 1/2 teaspoon ground nutmeg
  
• 2 cups milk, divided
  
• 1/2 cup butter
  
• 2 eggs
  
• 2 cups sifted powdered sugar
  
• 1/2 teaspoon ground cinnamon
  






Instructions



1. Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg in a large bowl. Combine 1 3/4 cups milk and butter in a 1 quart saucepan. Heat over low heat until mixture is 120 to 130 degrees (butter doesn't need to be completely melted). Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium, beat 2 minutes.
   
   
2. Beat in eggs and 1 cup flour at low speed, increase speed to medium, beat 2 minutes. Stir in enough additional flour to make a soft dough. Cover with greased plastic wrap, refrigerate at least 2 hours or up to 24 hours.
   
   
3. Punch down dough. Turn out 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.
   
   
4. 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. Re-roll scraps, reserving doughnut holes. Place doughnuts and holes 2 inches apart on prepared baking sheets. Cover with towels and let rise in a warm place about 30 minutes or until doubled in bulk.
   
   
5. Preheat oven to 400 degrees. Bake doughnuts and holes 8 to 10 minutes or until golden brown. Remove from pan, cool on wire racks 5 minutes.
   
   
6. Glaze: Combine powdered sugar and cinnamon in a small bowl. Stir in enough remaining milk (about 1/4 cup) to make a glaze of desired consistency. Cover and set aside.
   
   
7. Dip warm doughnuts into glaze. Place right side up on racks allowing gglaze to drip down sides. Serve warm.
   
   
8. Note: Place pieces of waxed paper under wire racks to catch glaze dripppings.