Title: NO FRY DOUGHNUTS
Categories: Desserts, Low-fat
Yield: 18 Doughnuts
2 pk Dry yeast
1/4 c Warm water
1 1/2 c Lukewarm milk
(scalded and cooled)
1/2 c Sugar
1 ts Salt
1 ts Nutmeg
1/4 ts Cinnamon
1/3 c Shortening
4 1/2 c Flour
1/4 c Butter (about)
2 ea Eggs
In large mixer bowl dissolve yeast in warm water. Add milk, sugar,
salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour.
Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2
minutes medium speed, scraping bowl occasionally. Stir in remaining
flour until smooth, scraping side of bowl. Cover; let rise in warm
place until double, 50-60 minutes.
Turn dough onto 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( or pat gently with hand). Cut with floured 2 1/2 inch
doughnut cutter. Lift doughnuts carefully with spatula and place
2-inches apart on greased baking sheet. Brush doughnuts with melted
butter. Cover; let rise until double, about 20 minutes.
Heat oven to 425 degrees. Bake 8-10 minutes or until golden..
Immediately brush with melted butter and shake in cinnamon sugar or
if desired, spread with creamy glaze or chocolate glaze. Makes 1
12/ dozen.
CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2 cup
cocoa with the first addition of flour. After baking, shake
doughnuts in confectioners sugar or spread with chocolate glaze.
APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce for
the milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and
1/2 teaspoon cloves for the 1 teaspoon nutmeg and 1/4 teaspoon
cinnamon.
