No Fry Doughnuts
Ingredients| 2 package yeast, dry |
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In a 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 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
squares or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts.
Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp. cinnamon.
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups
confectioners sugar and 1-1/2 tsp. vanilla. Stir in 4 to 6
tablespoons water, one tablespoon at a time, until melted glaze is of
proper consistency.
From: Lancaster Farming
Shared By: Pat Stockett
Fidonet COOKING echo
Servings: 4
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