Description:

Baked Doughnuts

Source:

The Breakfast Book - Marion Cunningham page 100

Serves/Makes:2 dozen plus holes

Ingredients

• 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

Preparation

• 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.

Comments