| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast, dry |
| 1/4 |
c |
;Water, warm |
| 1 1/2 |
c |
Milk; scalded & cooled |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon; if desired |
| 2 |
|
Egg |
| 1/3 |
c |
Shortening |
| 4 1/2 |
c |
Flour |
|
|
Cinnamon sugar |
|
|
From: Lancaster Farming |
|
|
Shared By: Pat Stockett |
|
|
Fidonet COOKING echo |
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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