Difference between revisions of "Baked Doughnuts II"
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* 1 cup [[cinnamon]] and [[Granulated sugar|Sugar]] mix | * 1 cup [[cinnamon]] and [[Granulated sugar|Sugar]] mix | ||
| − | == | + | == Procedures == |
Sprinkle [[yeast]] over warm [[water]] and let dissolve for five minutes. Put [[milk]] and [[shortening]] in a small sauce pan and warm until [[shortening]] melts. Cool to lukewarm. Pour [[yeast]] mixture into a mixing bowl; add [[milk]] mixture, [[egg]] beaters, [[nutmeg]], [[salt]], and 2 cups [[flour]]. Beat briskly until well mixed. Add remaining [[flour]] and mix well. Cover the bowl and let rise in a warm place until doubled in size. Turn dough out onto floured surface. Dough will be soft but managable. Pat the dough into a circle about ½ inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. (doughnuts do not spread much, you can place them about 1 inch apart on baking sheet). Preheat oven to 450 deg f. Bake about 10 minutes or until lightly golden. Remove from oven and brush with melted [[butter]]. Sprinkle with [[cinnamon]] and [[Granulated sugar|Sugar]] mix. Variation:instead of cinnamon-[[Granulated sugar|Sugar]] mix, let doughnuts cool after brushing with [[butter]]. When cool dip in glaze made with [[powdered sugar]] and [[milk]]. Makes about 30 doughnuts. Each doughnut = 125 calories, 3.9 g fat. (28.5 % calories from fat) | Sprinkle [[yeast]] over warm [[water]] and let dissolve for five minutes. Put [[milk]] and [[shortening]] in a small sauce pan and warm until [[shortening]] melts. Cool to lukewarm. Pour [[yeast]] mixture into a mixing bowl; add [[milk]] mixture, [[egg]] beaters, [[nutmeg]], [[salt]], and 2 cups [[flour]]. Beat briskly until well mixed. Add remaining [[flour]] and mix well. Cover the bowl and let rise in a warm place until doubled in size. Turn dough out onto floured surface. Dough will be soft but managable. Pat the dough into a circle about ½ inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. (doughnuts do not spread much, you can place them about 1 inch apart on baking sheet). Preheat oven to 450 deg f. Bake about 10 minutes or until lightly golden. Remove from oven and brush with melted [[butter]]. Sprinkle with [[cinnamon]] and [[Granulated sugar|Sugar]] mix. Variation:instead of cinnamon-[[Granulated sugar|Sugar]] mix, let doughnuts cool after brushing with [[butter]]. When cool dip in glaze made with [[powdered sugar]] and [[milk]]. Makes about 30 doughnuts. Each doughnut = 125 calories, 3.9 g fat. (28.5 % calories from fat) | ||
Latest revision as of 07:04, 14 July 2012
Description
Ingredients
- 2 pack dry yeast (½ oz)
- 1/3 cup warm water
- 1 1/2 cup warm milk
- 1/3 cup vegetable shortening
- 1/4 cup Sugar
- 2 tsp salt
- 2 tsp nutmeg, fresh ground
- 1/2 cup egg beaters
- 4 1/2 cup flour, all purpose
- 1/2 cup melted butter
- 1 cup cinnamon and Sugar mix
Procedures
Sprinkle yeast over warm water and let dissolve for five minutes. Put milk and shortening in a small sauce pan and warm until shortening melts. Cool to lukewarm. Pour yeast mixture into a mixing bowl; add milk mixture, egg beaters, nutmeg, salt, and 2 cups flour. Beat briskly until well mixed. Add remaining flour and mix well. Cover the bowl and let rise in a warm place until doubled in size. Turn dough out onto floured surface. Dough will be soft but managable. Pat the dough into a circle about ½ inch thick. Cut doughnuts out with a three inch doughnut cutter. Place doughnuts on a greased baking sheet and let rise, uncovered for about 20 minutes. (doughnuts do not spread much, you can place them about 1 inch apart on baking sheet). Preheat oven to 450 deg f. Bake about 10 minutes or until lightly golden. Remove from oven and brush with melted butter. Sprinkle with cinnamon and Sugar mix. Variation:instead of cinnamon-Sugar mix, let doughnuts cool after brushing with butter. When cool dip in glaze made with powdered sugar and milk. Makes about 30 doughnuts. Each doughnut = 125 calories, 3.9 g fat. (28.5 % calories from fat)
