Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads, Yeast Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pk Yeast, dry
1/4 C -- Water, warm
1 1/2 C Milk -- scalded & cooled
1/2 C Sugar
1 T Salt
1 T Nutmeg
1/4 Ts Cinnamon -- if desired
2 Egg
1/3 C Shortening
4 1/2 C Flour
Cinnamon sugar
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
