No-Fry Doughnuts

No-Fry Doughnuts

2 packages (4 1/2 tsp) active dry yeast
1/4 cup warm water (105° to 115°)
1 1/2 cups lukewarm milk, scalded and cooled (105° to 115°)
1/2 cup granulated sugar
1 tsp salt
1 tsp ground nutmeg
1/2 tsp ground mace
1/4 tsp ground cinnamon
2 eggs
1/3 cup shortening, softened
4 1/2 to 5 cups all-purpose flour, divided
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Add milk sugar, eggs, salt, nutmeg, mace, cinnamon and 2 cups flour.

Beat 30 seconds on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to form a soft dough (do not knead).

Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a well-floured surface; roll around lightly to coat with flour. Dough with be soft to handle. With floured stockinette-covered rolling pin, gently roll dough out to about 1/2-inch thickness.

Cut with a 2-1/2-inch doughnut cutter; place 2 inches apart on greased baking sheets. Brush donuts with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven and bake at 350° degrees F for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners’ sugar,
Makes 1 1/2 to 2 dozen doughnuts. Coat with one of the toppings below, as desired.

Variations: To make chocolate doughnuts: Omit nutmeg, mace and cinnamon. Stir in 1/2 cup cocoa with the first addition of flour. After baking, shake doughnuts in powdered sugar or spread with chocolate glaze.

To make applesauce doughnuts: Substitute 1 1/2 cups lukewarm applesauce for milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves for 1 teaspoon nutmed, 1/2 teaspoon mace and 1/4 teaspoon cinnamon.

Note: If using self-rising flour in this recipe, omit salt.

Cinnamon Sprinkle
1/2 cup granulated sugar
1/2 tsp cinnamon

Mix well. Sprinkle over warm doughnuts.

Creamy Glaze
1/3 cup butter, softened
2 cups powdered sugar
1 1/2 tsp vanilla extract
4 to 6 tbsp water

To make creamy glaze, melt butter in saucepan.
Blend in powdered sugar and vanilla. Stir in
water and vanilla. Stir in vanilla, a tablespoon
at a time, until glaze is of proper consistency.
Makes enough to glaze about 1 dozen doughnuts.

Chocolate Glaze
4 oz semi-sweet chocolate
1/3 cup butter, softened
2 cups powdered sugar
1 1/2 tsp vanilla extract
4 to 6 tbsp hot water

Melt chocolate and butter in double boiler over hot water. Remove from heat; stir in powdered sugar and vanilla. Mix in water, a tablespoon at a time until glaze is of proper consistency to spread on doughnuts but not run off. Makes enough to cover about 1 dozen doughnuts.

Source: Milwaukee Sentinel, May 7, 1992

omg! I should NOT of come here today! Now I am gonna be slippin’ & sliding in the “drool” of my mouth, all over the place!