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Baked Cinnamon Doughnuts

Baking these light raised pastries is a delicious alternative to frying.

24 ServingsPrep: 25 min. + rising Bake: 10 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup shortening
2 eggs
1-1/4 cups sugar, divided
2 teaspoons ground nutmeg
1-1/2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1/3 cup butter, melted
1 teaspoon ground cinnamon

Directions

In a large bowl, dissolve yeast in water. Add milk and shortening;
stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups
flour; beat on low speed until smooth. Stir in enough remaining
flour to form a soft dough (do not knead). Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; roll out to 1/2-in.
thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart
on greased baking sheets. Cover and let rise in a warm place until
doubled, about 30 minutes.
Bake at 450° for 7-8 minutes or until lightly browned. Brush with
butter. In a shallow bowl, combine cinnamon and remaining sugar;

2 of 2

Baked Cinnamon Doughnuts (continued)

Directions (continued)

roll warm doughnuts in mixture. Serve immediately. Yield: about 2
dozen.

Nutrition Facts: 1 serving (1 each) equals 190 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 187 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.