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No Fry DoughnutsAnonymous Fri Oct 07 16:45:29 2005 2 pk Active dry yeast 1/4 c Warm water 1-1/2 c Lukewarm milk, scalded -to cool 1/2 c Sugar 1 ts Salt Cinnamon sugar or sugar for -dipping 1 ts Nutmeg 1/4 ts Cinnamon, if desired 2 ea Eggs 1/3 c Shortening 4-1/2 c Flour In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50 - 60 minutes). Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette-covered rolling pin, gently roll dough until about 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon sugar or spread with glaze. Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp cinnamon Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioner\'s sugar and 1 1/2 tsp vanilla. Stir in 4 to 6 tbsp water, one tbsp at a time, until melted glaze is of proper consistency. From: Lancaster Farming Shared by: Pat Stockett Converted to MM format by: Wesley Pitts Email the recipe No Fry Doughnuts to a friend! |
