Ingredients
| 2 pkg. | active dry yeast | | 1/4 cup | warm water | | 1-1/2 cup | lukewarm milk, scalded and cooled | | 1/2 cup | sugar | | 1 tsp. | salt | | Cinnamon sugar or | | sugar, for dipping (see below) | | 1 tsp. | nutmeg | | 1/4 tsp. | cinnamon, if desired | | 2 | eggs | | 1/3 cup | shortening | | 4-1/2 cup | flour |
1 Recipe Reviews
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These turned out great. Soft doughnut without that "fat layer" inside your mouth. I used maple glaze on these.
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Instructions
In 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 to 60 minutes).
Turn dough onto 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 until 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 and let rise until double, approximately 20 minutes.
Heat oven to 425°F. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon sugar or spread with glaze.
Cinnamon sugar:
Mix 1/2 cup sugar and 1/2 tsp. cinnamon.
Creamy glaze:
Melt 1/3 cup butter. Blend in 2 cups confectioner's sugar and 1-1/2 tsp. vanilla. Stir in 4 to 6 tbsp. water, one tbsp. at a time, until melted glaze is of proper consistency.
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