Recipe - No-Fry Doughnuts

2 pack Yeast, dry
One fourth cup ;Water, warm
1 One half cup Milk; scalded & cooled
One half cup Sugar
1 teaspoon Salt
1 teaspoon Nutmeg
One fourth teaspoon Cinnamon; if desired
2 Egg
1/3 cup Shortening
4 One half cup 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 One half 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 wellfloured clothcovered board; roll
around lightly to coat with flour. Dough will be soft to handle. With
floured stockinettecovered rolling pin, gently roll dough about One half inch
thick. Cut with floured 2One half inch doughnut cutter. Lift doughnuts
carefully with spatula and place 2inches 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 1One half to 2 dozen doughnuts.

Cinnamon sugar: mix One half cup sugar and One half tsp. cinnamon.

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioners'
sugar and 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini