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Baked Doughnuts with Cinnamon Glaze
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5 cups flour, divided
2/3 cup sugar
2 packages active dry yeast
1 teaspoon salt
1 teaspoon lemon peel, grated
1/2 teaspoon nutmeg, ground
2 cups milk, divided
1/2 cup butter or margarine
2 eggs
2 cups powdered sugar, sifted
1/2 teaspoon cinnamon
Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg
in large bowl.
Combine 1-3/4 cups milk and butter in 1 quart saucepan. Heat over low heat until mixture is 120-130*. (Butter does not need to completely melt).
Gradually beat milk mixture into flour mixture with electric
mixer at low speed. Increase speed to medium; beat 2 minutes
scraping down side of bowl once. Beat in eggs and 1 cup flour at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in enough additional flour, about 2 cups with wooden
spoon to make soft dough. Cover with greased plastic wrap;
refrigerate at least 2 hours or up to 24 hours.
Punch down dough. Turn out dough onto lightly floured surface.
Knead dough about 1 minute or until dough is no longer sticky,
adding remaining 1/2 cup flour to prevent sticking if necessary.
Grease 2 large baking sheets. Roll out dough to 1/2 inch thickness with lightly floured rolling pin. Cut dough with floured 2-3/4 inch doughnut cutter. Reroll scraps reserving doughnut holes.
Place doughnuts and holes 2 inches apart on prepared baking sheets.
Cover with towels; let rise in a warm place about 30 minutes or until doubled in bulk.
To prepare glaze, combine powdered sugar and cinnamon in small bowl.
Stir in enough remaining milk, about 1/4 cup to thin glaze to
desired consistency. Cover and set aside.
Preheat oven to 400*. Place pieces of waxed paper under wire
racks to keep counter clean.
Bake doughnuts and holes 8-10 minutes or until golden brown. Remove from pan with spatula; cool on wire racks 5 minutes.
Dip warm doughnuts into glaze. Place right side up on racks, allowing glaze to drip down sides. These are best when served warm.
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