Breakfast: Baked Donuts
Source of Recipe
unknown
List of Ingredients
2 Pk Dry yeast
1/3 C Warm water
1 1/2 C Milk
1/3 C Vegetable shortening
1/4 C Sugar
2 Ts Salt
2 Ts Nutmeg
2 Eggs, lightly beaten
4 1/2 C Flour
1/2 C Melted butter
1 C Sugar mixed w/1 tsp cinamon
Recipe
Sprinkle the yeast over the warm water in a small bowl
and let it dissolve for 5 minutes. Put the milk and
shortening in a saucepan and heat until the shortening
is melted. Cool to lukewarm.
Pour the yeast mixture into a large mixing bowl and add
the milk mix. Stif in the 1/4 cup sugar, salt, nutmeg, eggs
and 2 cups flour. Beat briskly until well blended. Add the
remaining 2 1/2 cups flour and beat until smooth. Cover the
bowl and let double in bulk, about 1 hour.
Dust a board generously with flour and turn the dough mass
onto it. This dough is soft and needs enough flour on the board
to prevent sticking, but is easy to handle. Pat the dough into
a round about 1/2 inch thick. Use a 3 inch doughnut cutter and
cut out the doughnuts, placing them (and the doughnut holes) on
greased baking sheets, 1 inch apart. These don't spread much;
they rise. Preheat oven to 450F. Let the doughnuts rest and rise
for 20 minutes uncovered. Bake about 10 minutes or a little longer,
until they have a touch of golden brown. Remove from the oven.
Have ready the melted butter and a brush. On a sheet of wax paper,
spread the cinnamon sugar. Brush each doughnut and doughnut hole
with butter and roll in the cinnamon sugar. Serve hot.
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