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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INGREDIENTS
Nutrition- 2(1/4 ounce) packages active dry yeast
- 1⁄4cup warm water
- 1 1⁄2cups warm milk
- 1⁄3cup shortening
- 1⁄2cup sugar
- 2
- 1teaspoon salt
- 1teaspoon ground nutmeg
- 1⁄4teaspoon ground cinnamon
- 4 1⁄2 - 5cups all-purpose flour
GLAZE
- 1⁄2cup butter
- 2cups confectioners' sugar
- 5teaspoons water
- 2teaspoons vanilla extract
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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.
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