Recipe - Baked Spice Doughnuts

1 One half cup Milk
1/3 cup Shortening
One half cup Sugar
1 teaspoon Salt
One half teaspoon Nutmeg
One half teaspoon Cinnamon
1 pack Yeast; dissolved in One fourth cup
warm water
2 lg Eggs; beaten
4 cup All purpose flour; (up to
41/2)
One half cup Butter or margarine; melted
2 teaspoon Cinnamon mixed with One half cup
sugar

Here is one from the book, "Breads of New England", I'm not sure of the
authors name, though.

In a saucepan, combine milk, shortening, sugar and salt. Place over medium
heat and stir until shortening is melted. Remove from heat and whisk in
cinnamon and nutmeg. Transfer to a large mixing bowl to cool.

When barely warm to the touch, stir in dissolved yeast and beaten eggs. Add
2 cups of flour and beat with a wooden spoon until smooth. Stir in enough
remaining flour to create a moist, stiff dough.

Turn out onto a lightly floured surface. Knead gently working in additional
flour, if necessary. The dough should be soft but not sticky. Cover with a
clean towel and let rest 30 minutes.

Generously grease two baking sheets. Roll the dough to a One half inch thickness
and cut out with a 2 One half inch doughnut cutter. Transfer to the prepared
baking sheets. (You will have about 36 doughnuts.) Brush with One fourth cup of
the melted butter. Cover loosely with plastic wrap and let rise. When
double in bulk, brush with remaining One fourth cup butter. Place in a preheated
425° oven and bake 1215 minutes or until lightly browned. Cool on rack 5
minutes then sprinkle with the cinnamon sugar while warm.

Posted to BakeryShoppe Digest by Jim & Marguerite Sequin
sequinjm@internet95.com on Apr 05, 1998