No-Fry Doughnuts

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 pkgs Active dry yeast
  • 1/4 tsp Cinnamon
  • 4 1/2 cups Flour
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1/3 cup Shortening
  • 1/2 cup Sugar
  • 1 Sugar or cinnamon sugar

• Dairy

  • 1/4 cup Butter
  • 1 1/2 cups Milk

• Liquids

  • 1/4 cup Water

Found on midcenturymenu.com

Ingredients

• 2 pkgs active dry yeast
• ¼ cup warm water (105 degrees to 115 degrees)
• 1½ cups lukewarm milk (scalded and then cooled)
• ½ cup sugar
• 1 tsp salt
• 1 tsp nutmeg
• ¼ tsp cinnamon
• 2 eggs
• ⅓ cup shortening
• 4½ cups flour
• ¼ cup melted butter (I ended up using more)
• Sugar or Cinnamon Sugar

Directions

• In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, cinnamon, nutmeg, eggs, shortening and 2 cups flour. Blend for 30 seconds on low speed, scraping sides of bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until double (50 to 60 minutes)
• Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. (Dough will be soft to handle). With floured sockinet-covered rolling pin, gently roll dough about ½ inch thick. cut with 2½ inch doughnut cutter.
• Lift doughnuts carefully with spatula (*I just used my fingers, the spatula messed mine all up) and place 2 inches apart on greased baking sheet. Brush with melted butter. Cover; let rise until double, about 20 minutes.
• Heat oven to 425 degrees. Bake 8-10 minutes or until golden in color. Watch carefully, they burn fast! Immediately brush doughnuts with melted butter and shake in sugar or cinnamon sugar. Makes 1½ to 2 dozen.