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."
 
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photo by joosichieri photo by joosichieri
photo by joosichieri
photo by S. Bonez photo by S. Bonez
photo by noure2005 photo by noure2005
photo by najwa photo by najwa
Ready In:
2hrs 30mins
Ingredients:
15
Serves:
24
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. 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
     
  2. najwa
    Excellent doughnuts .. I fried some of them, and my husband liked them better, but the baked ones were great too .. thanks!
     
  3. joosichieri
    Really great easy recipe! Like a previous reviewer, I substituted butter for the shortening, and I also used more flour than the recipe called for to get the dough thick enough that it'd retain the shape of my heart cookie cutter (I made these for Valentine's Day). I skipped the glaze and simply frosted with Nutella and powdered sugar. The doughnuts themselves have a mildly sweet flavor, more like a bread than a doughnut, so I really recommend topping them with a glaze or some type of frosting. They were pleasantly soft and I wouldn't call them moist, but they certainly weren't dry.
     
  4. Codychop
    I followed this recipe using 4 and 1/2 cups of flour, I wanted a batter that was almost a dough but scoopable so I could put it into muffin tins. The dough/batter idea worked very well for me! and I didn't have to bother with rolling out and cutting. The texture of the doughnuts was not what I expected, a bit drier that I thought. But the flavor was good, and the icing worked great. I'm sure it would have tasted better if I dropped the batter from my scoop into a fryer instead of into tins, but that's not what a "No-fry doughnut" recipe is about! :)
     
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Tweaks

  1. joosichieri
    Really great easy recipe! Like a previous reviewer, I substituted butter for the shortening, and I also used more flour than the recipe called for to get the dough thick enough that it'd retain the shape of my heart cookie cutter (I made these for Valentine's Day). I skipped the glaze and simply frosted with Nutella and powdered sugar. The doughnuts themselves have a mildly sweet flavor, more like a bread than a doughnut, so I really recommend topping them with a glaze or some type of frosting. They were pleasantly soft and I wouldn't call them moist, but they certainly weren't dry.
     

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