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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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