*  Exported from  MasterCook  *
 
                              NO FRY DOUGHNUTS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads, Yeast                    Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       Pk           Yeast, dry
      1/4   C             -- Water, warm
    1 1/2   C            Milk -- scalded & cooled
      1/2   C            Sugar
    1       T            Salt
    1       T            Nutmeg
      1/4   Ts           Cinnamon -- if desired
    2                    Egg
      1/3   C            Shortening
    4 1/2   C            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 1/2   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   well-floured cloth-covered board;
 roll around lightly to coat with   flour.  Dough will be soft to handle.
 With floured   stockinette-covered rolling pin, gently roll dough about 1/2
 inch   thick.  Cut with floured 2-1/2 inch doughnut cutter.  Lift doughnuts
 carefully with spatula and place 2-inches 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 1-1/2 to 2 dozen doughnuts.
        Cinnamon sugar:  mix 1/2 cup sugar and 1/2 tsp. cinnamon.
        Creamy glaze:  Melt 1/3 cup butter.  Blend in 2 cups   confectioners'
 sugar and 1-1/2 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 
 
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