Baked Donuts

(14 servings)

  • 2 packages yeast
  • 1/4 cup warm water
  • 1 and 1/2 cups milk - scalded then cooled to room temperature
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1/3 cup vegetable shortening
  • 4 and 1/2 cups all-purpose flour
  • 1/4 cup butter - melted
  • 40/60 mix of cinnamon and sugar for topping
In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly. Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover and let rise until double in size, about 1 hour.

Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted margarine. Cover and let rise until doubled (about 20 minutes).

Bake 8 to 10 minutes at 425 degrees F or until golden.

Immediately brush with melted margarine and shake in cinnamon sugar.

This was kind of a pain to make, but it was worth it. I used margarine instead of butter and that worked okay. The great taste of donuts baked at home.

Mr Breakfast would like to thank IrishGirl for this recipe.

Recipe number 1055. Submitted 8/30/2003.