No-Fry Doughnuts

READY IN: 2hrs 30mins
Recipe by Vnut-Beyond Redempt

I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.

Top Review by Sassy Syrah

I can't believe I forgot to review these. It was so easy to make. I used butter instead of shortening, simply my preference. They came out really nice and less greasy that deep fried doughnuts. I used brown sugar in the glaze, which gave them a caramel flavour. I had to give the rest to my parents-in-law, I just couldn't have that kind of temptation in the house. Thanks Vnut, for a great recipe!b

Ingredients Nutrition

Directions

  1. Dissolve yeast in water.
  2. Add milk and shortening.
  3. Stir for 1 minute.
  4. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
  5. Stir in enough flour to form soft dough but do not knead.
  6. Cover and let rise in a warm place until doubled.
  7. Punch down and turn onto a floured surface.
  8. Roll out to 1/2 inch thickness.
  9. Cut with a 2.75 inch doughnut cutter.
  10. Place 2 inches apart on greased baking sheets and brush with butter.
  11. Cover and let rise in a warm place until doubled.
  12. Bake at 350F or 180C for 20 mins or until lightly browned.
  13. Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
  14. Stir over low heat until smooth (do not boil).
  15. Keep warm.
  16. Dip warm doughnuts one at a time into glaze and turn to coat.
  17. Drain on wire rack.
  18. Serve immediately.

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