No-Fry Doughnuts

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.

• Ready In: 2 hrs 30 mins
• Serves: 24

Ingredients

• 2 (1/4ounce) packages active dry yeast
• 1⁄4 cup warm water
• 1 1⁄2 cups  warm milk
• 1⁄3 cup shortening
• 1⁄2 cup sugar
• 2  eggs
• 1  teaspoon salt
• 1  teaspoon ground nutmeg
• 1⁄4 teaspoon ground cinnamon
• 4 1⁄2-5  cups all-purpose flour
• 1⁄4 cup  melted butter or 1⁄4 cup margarine

• GLAZE

• 1⁄2 cup butter
• 2  cups confectioners' sugar
• 5  teaspoons water
• 2  teaspoons vanilla extract

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.