INGREDIENTS

INSTRUCTIONS

Here is one from the book, "Breads of New England", I'm not sure of the
authors name, though.
In a saucepan, combine milk, shortening, sugar and salt. Place over medium
heat and stir until shortening is melted. Remove from heat and whisk in
cinnamon and nutmeg. Transfer to a large mixing bowl to cool.
When barely warm to the touch, stir in dissolved yeast and beaten eggs. Add
2 cups of flour and beat with a wooden spoon until smooth. Stir in enough
remaining flour to create a moist, stiff dough.
Turn out onto a lightly floured surface. Knead gently working in additional
flour, if necessary. The dough should be soft but not sticky. Cover with a
clean towel and let rest 30 minutes.
Generously grease two baking sheets. Roll the dough to a 1/2 inch thickness
and cut out with a 2 1/2 inch doughnut cutter. Transfer to the prepared
baking sheets. (You will have about 36 doughnuts.) Brush with 1/4 cup of
the melted butter. Cover loosely with plastic wrap and let rise. When
double in bulk, brush with remaining 1/4 cup butter. Place in a preheated
425° oven and bake 12-15 minutes or until lightly browned. Cool on rack 5
minutes then sprinkle with the cinnamon sugar while warm.
Posted to Bakery-Shoppe Digest by Jim & Marguerite Sequin
<sequinjm@internet-95.com> on Apr 05, 1998

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