Baked Doughnuts

Baked Doughnuts are a good alternative to deep frying. They are light and tender plus they freeze well too!

2 packages dry yeast

1/3 cup warm water

1 1/2 cups milk

1/3 cup vegetable shortening

1/4 cup sugar

2 tsp. salt

2 tsp. freshly grated nutmeg

2 eggs, lightly beaten

4 1/2 cups all-purpose flour

1/2 cup melted butter

1 cups sugar mixed with 1 tsp. cinnamon

Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes.

Put the milk and shortening in a saucepan and heat until the shortening is melted. Cool to lukewarm.

Pour the yeast mixture into a large mixing bowl and add the milk mixture.

Stir in the 1/4 cup of sugar, salt, nutmeg, eggs and 2 cups flour. Beat briskly until well blended.

Add the remaining 2 1/2 cups flour and beat until smooth.

Cover the bowl and let double in size, about 1 hour. Dust a board generously with flour and turn the dough onto it.

This dough is soft and needs enough flour on the board to prevent sticking, but easy to handle.

Pat the dough into a round about 1/2 inch thick.

Use a 3 inch doughnut cutter and cut out the doughnuts, placing them, and the doughnut holes, on greased baking sheets, one inch apart.

These don’t spread much, but they rise.

Preheat oven to 450 degrees.

Let the doughnuts rest and rise for 20 minutes, uncovered.

Bake about 10 minutes or until they have a touch of golden brown.

Remove from the oven. Have ready the melted butter and a brush.

On a sheet of wax paper, spread the cinnamon and sugar.

Brush each doughnut and doughnut hole with butter and roll in cinnamon and sugar.

Serve hot with Cinnamon Spiced Coffee, if desired.

Makes about 2 dozen + holes

 

 

 

 

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