Email to VICKEY KOTWICA      

Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

BAKED DOUGHNUTS WITH CINNAMON GLAZE




List of Ingredients



• 5 TO 5 1/2 CUPS FLOUR, DIVIDED
  
• 2/3 CUPS 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 POWDER 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 1 QUART SAUCEPAN. HEAT OVER LOW HEAT UNTIL MIXTURE IS 120° TO 130°. ( BUTTER DOSN'T NEED TO COMPLETELY MELT.) 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 SPRED, INCREASE SPEED TO MEDIUM, BEAT 2 MINUTES. STIR IN ENOUGH ADDITIONAL FLOUR, ABOUT 2 CUPS 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 DOUGH 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" THICKNESS WITH LIGHTLY FLOURED ROLLING PIN. CUT DOUGH WITH FLOURED 2 3/4" DOUGHNUT CUTTER. RE-ROLL SCRAPS, RESERVING DOUGHNUT HOLES. PLACE DOUGHNUTS AND HOLES 2" 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°. BAKE DOUGHNUTS AND HOLES 8 TO 10 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM PAN, COOL ON WIRE RACKS 5 MINUTES.
   
6. GLAZE: COMBINE CONFECTIONERS' 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 GLAZE TO DRIP DOWN SIDES. SERVE WARM.
   
8. NOTE: PLACE PIECES OF WAXED PAPER UNDER WIRE RACKS TO CATCH GLAZE DRIPPINGS.
   






Final Comments


NOW YOU CAN HAVE HOMEMADE DOUGHNUTS ANYTIME YOU WANT.