Freshly made doughnuts are a delightful snack. Try out this recipe and let your kids help add the toppings after they are baked.
No Fry Doughnuts
2 Packages of active dry yeast
1/4 C Warm water
1 1 /2 C Lukewarm milk (scalded then cooled)
1/2 C Sugar
1 tsp. Salt
1 tsp. Nutmeg
1/4 tsp. Cinnamon
2 Eggs
1/3 C Shortening
4 1/2 C Flour
1/4 C Melted butter
Cinnamon sugar or sugar
In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl as you go. Stir in remaining flour until smooth. Cover; let rise in warm place until dough doubles, about 50-60 minutes.
Turn dough onto well floured board; roll around lightly to coat with flour. With floured 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 and let rise until doubled, about 20 minutes.
Bake at 425 degrees for 8-10 minutes or until golden.
Immediately brush with melted butter and shake on cinnamon sugar or sugar or spread with glaze. Makes 1 1/2 – 2 dozen.
Cinnamon Sugar:
Mix 1/2 cup sugar and 1/2 tsp. cinnamon in a plastic bag.
Glaze:
Melt 1/3 cup butter in saucepan. Blend in 2 cups confectioner’s sugar and 1 1/2 tsp. vanilla. Stir in 4-6 TBS. water, 1 TBS. at a time, until glaze is at proper consistency. Glazes about 1 dozen doughnuts.
Erika is the editor of http://www.countryhomemaking.com/. Visit her site for family favorite recipes, cooking and kitchen tips, articles and more! Erika also writes books and articles besides running her website on topics spanning, working from home, Christianity, and everyday issues to do with motherhood and keeping house.
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