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.
Provided by Vnut-Beyond Redempt
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 235.5, Fat 9.9, SaturatedFat 4.9, Cholesterol 32.9, Sodium 162.1, Carbohydrate 33.1, Fiber 0.8, Sugar 14.1, Protein 3.8
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