| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 4 | Servings | |
INGREDIENTS
| 2 | Yeast, dry | |
| 1/4 | c | Water warm |
| 1 1/2 | c | Milk, scalded & cooled |
| 1/2 | c | Sugar |
| 1 | t | Salt |
| 1 | t | Nutmeg |
| 1/4 | t | Cinnamon, if desired |
| 2 | Egg | |
| 1/3 | c | Shortening |
| 4 1/2 | c | Flour |
| Cinnamon sugar |
INSTRUCTIONS
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl, Cover. Let rise in warm place until double 50 - 60 minutes. Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2-inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon squares or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts. Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp. cinnamon. Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioners' sugar and 1-1/2 tsp. vanilla. Stir in 4 to 6 tablespoons water, one tablespoon at a time, until melted glaze is of proper consistency. From: Lancaster Farming Shared By: Pat Stockett Fidonet COOKING echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 801
Calories From Fat: 188
Total Fat: 21g
Cholesterol: 102.6mg
Sodium: 620.5mg
Potassium: 188.4mg
Carbohydrates: 132.9g
Fiber: 4g
Sugar: 25.6g
Protein: 17.7g