2 packages dry
yeast (about 35 grams of fresh, or 2 scant
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping
In a large mixer bowl, dissolve yeast in
warm water. Add milk, sugar, salt, spice,
eggs, shortening and 2 cups flour. Blend 1/2
minute at medium speed, scraping bowl
Stir in remaining flour until smooth,
scraping sides of bowl. Cover. 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, stockinet-covered rolling pin,
gently roll dough about ½ inch thick. Cut
with floured 2-1/2 inch doughnut cutter.
Lift doughnuts carefully with spatula and
place 2 inches apart on greased cookie
sheet. Brush doughnuts with melted butter.
Cover; let rise until double (about 20
Heat oven to 420° F. Bake 8 to 10 minutes or
until golden. Immediately brush with melted
Margarine or butter and shake in sugar or
cinnamon or spread with glaze. Makes 1-1/2
to 2 dozen doughnuts.
Cinnamon sugar: 1/2 cup sugar and 1/2
Creamy glaze: Melt 1/3 cup butter. Blend in
2 cups powdered sugar and 1-1/2 teaspoons
vanilla. Stir in 4 to 6 Tablespoons water,
one at a time, until melted glaze is of
It's true; the dough does not have to be
kneaded. This gives an extremely light and
loose dough. I did not use a cloth or
stockinet; a floured surface and floured
rolling pin were sufficient. With the dough
so light, a feather touch rolls it out.
Nonetheless, the doughnuts rolled out from
the "scraps" of dough did come out thicker
I did not brush them with butter either
before or after baking, with no apparent
harm (since I was using glaze instead of
cinnamon sugar). As far as the glaze is
concerned, I went for a thinner version and
simply dunked each doughnut in it.
Final verdict: They may look a bit like
bagels, but they taste as doughnuts should.