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Baked Doughnuts
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Baked Doughnuts

The Breakfast Book - Marion Cunningham page 100

Serves/Makes:2 dozen plus holes

  • 2 pkg. dry yeast
  • 1/3 cup (80 ml) warm water
  • 1-1/2 cups (350 ml) milk
  • 1/3 cup (80 ml) vegetable shortening
  • 1/4 cup (60 ml) sugar
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) nutmeg
  • 2 eggs
  • 4-1/2 cups (1050 ml) flour
  • 1/2 cup (125 ml) butter, melted
  • 1 cup (225 ml) sugar mixed with 1 tsp (5 ml) cinnamon
  • Sprinkle yeast over warm water in small bowl and dissolve 5 minutes.
  • Put milk and shortening in saucepan and heat til melted.
  • Cool to lukewarm.
  • Place yeast in lg mixing bowl and add milk mixture, 1/4 c sugar, salt, nutmeg, eggs and 2 cups (475 ml) flour.
  • Beat til blend and then add remaining flour.
  • Cover and let rise til doubled; approx 1 hour.
  • Flour board, roll dough 1/2" thick and cut doughnuts.
  • They don't spread much, but ris.e
  • Let rest 20 minutes then bake at 450 for 10 minutes til golden.
  • Brush with melted butter and dip in cinnamon sugar mixture.
  • Serve hot for best texture.

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