No-Fry Doughnuts
Ingredients
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
Directions
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