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home > recipes > candy / snacks > no-fry doughnuts
NO FRY DOUGHNUTS 2 pkg. dry yeast 1 tsp nutmeg 1/4 cup warm water (105-115 degrees) 1/4 tsp. cinnamon 1&1/2 cup lukewarm milk 1/3 cup shortening (scalded and then cooled) 4&1/2 cup flour 1/2 cup sugar 1/4 cup butter (about) 1 tsp. salt 2 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 reaming flour until smooth, scraping side of bowl. Cover; let rise in warm place until double, 50-60 miinutes. Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinet 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. Substiture 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves for the 1 teaspoon nutmeg and 1/4 teaspoon cinnamon.

No-Fry Doughnuts


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list all recipes for CANDY-SNACKS (223)
list all recipes by AJEWELL (101)


   

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keyword: doughnuts
recipes for candy-snacks
recipes by ajewell
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(posted May 27, 1996)

NO
FRY DOUGHNUTS

2 pkg.
dry yeast 1 tsp nutmeg
1/4 cup warm water (105-115 degrees) 1/4 tsp.
cinnamon
1&1/2 cup lukewarm
milk 1/3 cup shortening
(scalded and then cooled) 4&1/2 cup
flour
1/2 cup
sugar 1/4 cup butter (about)
1 tsp.
salt 2
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 reaming
flour until smooth,
scraping side of bowl. Cover; let rise in warm place until double, 50-60
miinutes.

Turn
dough onto well floured cloth covered board; roll around lightly
to
coat with flour. Dough will be soft to handle. With floured stockinet
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. Substiture 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon
cloves for the 1 teaspoon
nutmeg and 1/4 teaspoon cinnamon.


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