Baked Doughnut Recipes
Doughnuts
2 eggs
1 cup sugar
1 cup milk
5 tablespoons melted shortening
1 teaspoon vanilla extract
4 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 cup sugar
1 teaspoon cinnamon
In a large bowl, beat the eggs until foamy. gradually add sugar,
beating constantly. Stir in the milk, shortening and vanilla. Sift
together the flour, baking powder and salt. Add to the liquid
mixture, mixing well. Cover and chill the dough for 30 min.-1 hour
for easier handling. Preheat oven to 450 degrees. Spray a baking
sheet with vegetable cooking spray. Roll out and pat the dough on
a lightly floured board to a 1/2" thickness. Cut with a doughnut
cutter. Place the doughnuts and holes on the baking sheet, about
1" apart. Bake for 10-15 min. or until golden brown. Brush each
doughnut and hole with melted butter and roll in cinnamon-sugar
mixture to coat all sides. Cinnamon-sugar: In a small bowl, combine;
blending well.
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Baked Doughnuts
4-1/2 to 5 C. flour, divided
2 pkgs. dry yeast
1 C. milk
3/4 C. water
1/3 C. vegetable or canola oil
1/4 C. granulated sugar
2 tsp. salt
1-1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 eggs at room temperature
- melted butter
- glaze
Stir together 2 cups flour and yeast. Combine milk,
water, oil, sugar, salt and spices and heat to 120°F.
Add liquid ingredients to flour/yeast.
Beat until smooth (2 minutes on medium mixer speed).
(Or 300 strokes by hand).
Blend in eggs.
Add 1 cup flour and beat 1 minute on medium speed.
(or 150 strokes by hand).
Stir in more flour to make a very thick batter.
Cover and let rise in a warm place until doubled.
(about an hour).
Punch down dough. Turn onto well-floured surface.
Turn dough over 2 or 3 times to shape into a soft ball.
Roll out to 1/2 inch thick.
Cut with doughnut cutter.
Gather cut-out "holes," re-roll, and re-cut.
Place doughnuts 2 inches apart on greased baking sheets.
Brush with melted butter and let rise until doubled.
(about 20 minutes)
Meanwhile, preheat oven to 425°F, and make glaze.
Bake doughnuts for 8 to 10 minutes.
Remove from baking sheets and glaze while warm.
Yields about 3 dozen doughnuts.
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NO FRY DOUGHNUTS
2 pkg. dry yeast
1/4 cup warm water (105-115 degrees)
11/2 cup lukewarm milk
(scalded and then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp nutmeg
1/4 tsp. cinnamon
1/3 cup shortening
41/2 cup flour
1/4 cup butter (about)
2 eggs
In large mixer bowl dissolve yeast in warm water. Add milk, sugar,
salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend
1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium
speed, scraping bowl occasionally. Stir in remaining flour until smooth,
scraping side of bowl. Cover; let rise in warm place until double, 50-60
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 about 1/2-inch thick( or pat gently
with hand). Cut with floured 2 1/2 inch doughnut cutter.
Lift doughnuts carefully with spatula and place 2-inches apart on
greased baking sheet. Brush doughnuts with melted butter. Cover; let rise
until double, about 20 minutes.
Heat oven to 425 degrees. Bake 8-10 minutes or until golden..
Immediately brush with melted butter and shake in cinnamon sugar or if
desired, spread with creamy glaze or chocolate glaze. Makes 1 12/ dozen.
CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with
the first addition of flour. After baking, shake doughnuts in
confectioners sugar or spread with chocolate glaze.
APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce for the
milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon
cloves for the 1 teaspoon nutmeg and 1/4 teaspoon cinnamon.
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