| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 24 | Servings | |
INGREDIENTS
| 2 | tb | Yeast |
| 1/3 | c | Water; warmed |
| 1 1/2 | c | Skim milk; at room temp |
| 1/3 | c | Oil; at room temperature |
| 1/4 | c | Granulated sugar |
| 2 | ts | Salt |
| 2 | ts | Nutmeg |
| 2 | Egg whites; whipped | |
| 4 1/2 | c | Unbleached flour |
| 1/2 | c | Egg white |
| 1 | c | Sugar with |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Recipe by: The Fannie Farmer Cookbook Preparation Time: 0:15 Preheat oven at 450 after first and second rise. To proof yeast, mix 1/4 c warm (115) water with 1/2 teaspoon honey; stir and set aside until foamy. mixing bowl, combine proofed yeast, milk, oil, 1/4 cup sugar, nutmeg, egg whites, and 2 cups flour. Beat briskly until well blended. Add remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in siz about 1 hour. Dust a board generously with flour and turn the dough mass o it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2" thi Use a 3" doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on prepared baking pans, 1" apart. These don't spread much they rise. Let the doughnuts rest and rise 20 minutes, uncovered. Bake ab 10 minutes, or a little longer, until they have a touch of golden brown. Remove from the oven. On a sheet of wax paper spread cinnamon sugar. ! Brush each doughnut and doughnut hole with egg white and roll in the cinnam sugar.
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