No Fry Doughnut Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 package: Active dry yeast,
1 tsp: Nutmeg,
1/4 cup: Warm water,
1/4 tsp: Cinnamon, if desired
1 1/2 cup: Lukewarm milk, scalded to cool
2: Eggs,
1/3 cup: Shortening,
1/2 cup: Sugar,
4 1/2 cup: Flour,
1 tsp: Salt.,
Directions:
Cinnamon sugar for dipping
In 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 tbsp. water, one tbsp. at a time,
until melted glaze is of proper consistency
Source from luhu.jp
In 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 tbsp. water, one tbsp. at a time,
until melted glaze is of proper consistency
Source from luhu.jp
Tags
: breads