Baked Doughnuts
Baked Doughnuts
Yield: 2 dozen
2 pk Dry yeast
1/3 c Warm water
1 1/2 c Milk
1/3 c Vegetable shortening
1/4 c Sugar
2 Ts Salt
2 Ts Nutmeg
2 Eggs, lightly beaten
4 1/2 c Flour
1/2 c Melted butter
1 c Sugar mixed w/1 tsp cinnamon
1. Sprinkle the yeast over the warm water in a small bowl and let it
dissolve for 5 minutes. Put the milk and shortening in a saucepan and heat
until the shortening is melted. Cool to lukewarm.
2. Pour the yeast mixture into a large mixing bowl and add the milk mix.
Stir in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour. Beat
briskly until well blended. Add the remaining 2 1/2 cups flour and beat
until smooth. Cover the bowl and let double in bulk, about 1 hour.
3. Dust a board generously with flour and turn the dough mass onto 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 inch thick.
Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and
the doughnut holes) on greased baking sheets, 1 inch apart. These don't
spread much; they rise. Preheat oven to 450F. Let the doughnuts rest and
rise for 20 minutes uncovered. Bake about 10 minutes or a little longer,
until they have a touch of golden brown. Remove from the oven. Have ready
the melted butter and a brush. On a sheet of wax paper, spread the cinnamon
sugar. Brush each doughnut and doughnut hole with butter and roll in the
cinnamon sugar. Serve hot.
A
> I'm wondering if anyone has a recipe for raised, deep fried
> donuts.The ones I had were as big around as a soft ball,about 1 1/2
> inches thick, and the outside was very dark. A glaze was on them. Try as
> I might, I could not talk her out of the recipe.I have never had donuts
> like these before or since.They weren't a cake type dough, but a raised,
> very lite dough. PLEASE !!! Any help will be welcome. Thanks,
> Bob neversweat@fuse.net
>
Source:
alt.bread.recipes