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Yeast Raised Baked Doughnuts
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2 pkg. Dry yeast (1/2 oz)
1/3 cup warm water
1 1/2 cup warm milk
1/3 cup vegetable shortening
1/4 cup sugar
2 tsp. salt
2 tsp. nutmeg, fresh ground
1/2 cup Egg Beaters
4 1/2 cup flour, all purpose
1/2 cup melted butter
1 cup cinnamon and sugar mix
Sprinkle yeast over warm water and let dissolve for five minutes. Put milk and shortening in a small sauce pan and warm until shortening melts. Cool to lukewarm. Pour yeast mixture into a mixing bowl; add milk mixture and 2 cups flour. Beat briskly until well mixed. Add remaining flour and mix well. Cover the bowl and let rise in a warm place until doubled in size.
Turn dough out onto floured surface. Dough will be soft but manageable. Pat the dough into a circle about 1/2 inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. (Doughnuts do not spread much, you can place them about 1 inch apart on baking sheet).
Preheat oven to 450*. Bake about 10 minutes or until lightly golden. Remove from oven and brush with melted butter. Sprinkle with cinnamon and sugar mix.
Variation: Instead of cinnamon-sugar mix, let doughnuts cool after brushing with butter. When cool dip in glaze made with powdered sugar and milk. Makes 30.
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