Friday, February 25, 2011

No Fry Donut Recipe

I got this recipe from my Amish Cooking book. Seriously, that is what it is called. It is compiled by a group of Amish ladies into one edition.

2 Packages active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs
1/3 cup shortening
4 1/2 cups all purpose flour
1/4 cup butter or margarine, melted
Cinnamon sugar or sugar or glaze

In a large mixing bowl, dissolve the yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening, and 2 cups of the flour. Blend these ingredients for 1/2 minute with an egg beater, scraping the bowl constantly (I used an electric hand beater). Then beat the mixture hard for 2 more minutes, scraping the bowl only occasionally.

Stir in remaining flour until the batter is smooth, scraping the side of the bowl.

Cover and let rise in a warm place until doubled in size ( 50 to 60 minutes).

Turn the dough out onto a well-floured surface and roll it around lightly to coat it with flour. The dough should be soft to handle.

With flour-covered rolling pin, roll out dough to 1/2 inch thick. With a 2 1/2 inch donut cutter, cut out doughnuts and place on greased baking sheet, 2 inches apart.

Brush them with melted butter, then let them rise until about doubled in size, 20 minutes.

Preheat oven to 425, then bake the doughnuts 8 to 10 minutes or until they are golden in color.

Immediately brush them with melted butter and shake on cinnamon sugar or sugar. If you are glazing them, let them cool before glazing.

This recipe makes about 1 1/2 to 2 dozen doughnuts.


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