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Baked Doughnuts

Source of Recipe


From "The Fanny Farmer Cookbook"






List of Ingredients



• Nonstick spray
  
• 2 packages dry yeast
  
• 1/3 cup warm water (less than 100° F)
  
• 1-1/2 cups milk
  
• 1/3 cup solid vegetable shortening
  
• 1/4 cup sugar
  
• 2 tsp salt
  
• 2 tsp freshly grated nutmeg
  
• 2 eggs, lightly beaten
  
• 4-1/2 cups all-purpose flour, plus more as needed (divided use)
  
• 1/2 cup (1 stick) melted butter or margarine
  
• 1 cup granulated sugar mixed with 1 Tbsp ground cinnamon
  






Instructions



1. Preheat oven to 450° F; spray baking sheets with nonstick spray. In small bowl, sprinkle yeast over warm water and let dissolve 5 minutes. Put milk and shortening in saucepan and heat until shortening melts. Cool to lukewarm.
   
   
2. In large mixing bowl, add milk mixture to yeast mixture. Stir in 1/4 cup sugar, salt, nutmeg, eggs, and 2 cups flour. Beat briskly until well blended. Add remaining 2-1/2 cups flour and beat until smooth. Cover and let double in bulk about 1 hour.
   
   
3. Dust board with flour and turn dough onto it. This dough will be soft, and needs enough flour on board to prevent it from sticking, but it is easy to handle.
   
   
4. Pat dough into 1/2-inch-thick round. With doughnut cutter (or 1 larger biscuit cutter and 1 smaller biscuit cutter for hole), cut doughnuts, placing them on cookie sheet about 1 inch apart. Let doughnuts rise 20 minutes, uncovered.
   
   
5. Bake about 10 minutes, until beginning to turn golden brown. Remove from oven and transfer to wax paper. Brush each doughnut with melted butter and top with cinnamon sugar. Serve now, or freeze for later use.
   
   Makes 3 dozen doughnuts (plus holes).