Recipe - Baked Doughnuts

2 tablespoon Yeast
1/3 cup Water; warmed
1 One half cup Skim milk; at room temp
1/3 cup Oil; at room temperature
One fourth cup Granulated sugar
2 teaspoon Salt
2 teaspoon Nutmeg
2 Egg whites; whipped
4 One half cup Unbleached flour
One half cup Egg white
1 cup Sugar with
1 teaspoon Cinnamon

Recipe by: The Fannie Farmer Cookbook Preparation Time: 0:15 Preheat oven
at 450 after first and second rise. To proof yeast, mix One fourth cup warm (115)
water with One half teaspoon honey; stir and set aside until foamy. mixing bowl,
combine proofed yeast, milk, oil, One fourth cup sugar, nutmeg, egg whites, and 2
cups flour. Beat briskly until well blended. Add remaining 2 One half cups
flour and beat until smooth. Cover the bowl and let double in siz about 1
hour. Dust a board generously with flour and turn the dough mass o it.
This dough is soft and needs enough flour on the board to prevent sticking,
but is easy to handle. Pat the dough into a round about 1/2" thi Use a 3"
doughnut cutter and cut out the doughnuts, placing them (and the doughnut
holes) on prepared baking pans, 1" apart. These don't spread much they
rise. Let the doughnuts rest and rise 20 minutes, uncovered. Bake ab 10
minutes, or a little longer, until they have a touch of golden brown.
Remove from the oven. On a sheet of wax paper spread cinnamon sugar. !
Brush each doughnut and doughnut hole with egg white and roll in the cinnam
sugar.