Wednesday, July 20, 2011

Baked doughnuts

I've made this recipe a few times, and while tasty, the doughnuts are very heavy and dense. Might be due to the fact that I always replace some of the white flour with whole wheat. At any rate, it doesn't stop anyone from eating them.

From The Encyclopedia of Country Living,  by Carla Emery

Just as if you were making bread, combine 2 pkg yeas, 1/4 cup warm water, 1/2 cup scalded lukewarm milk, 1/2 cup sugar, 2 eggs, 1 tsp salt, 1/3 cup shortening, 1 tsp nutmeg, 4 1/2 cups flour and 1/2 tsp cinnamon. Knead, cover and let rise for 50-60 minutes.
Turn onto a floured board and roll with a rolling pin until dough is about 1/2 inch thick. Cut with a doughnut cutter and carefully lift with a spatula onto a greased cookie sheet and brush with melted butter.
Let rise until doubled in bulk. Bake at 425* for 8-10 minutes. Brush with more melted butter.
Dust with cinnamon and sugar, or glaze with icing.

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