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Lazy Doughnuts Recipe

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These doughnuts have a great flavor without having to fry them. They come together so quickly on those busy mornings.—Eloise DeHoyos, Tracy, California

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Lazy Doughnuts Recipe

Prep: 15 min. Bake: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

2 tablespoons plus 1-1/2 teaspoons shortening
1/2 cup sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons milk
Butter, melted
Cinnamon-sugar

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, nutmeg and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
Fill greased muffin cups two-thirds full. Bake at 350° for 18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Dip doughnuts in melted butter, then roll in cinnamon-sugar. Serve warm. Yield: about 10 servings.

Nutritional Facts 1 serving (1 each) equals 178 calories, 5 g fat (1 g saturated fat), 44 mg cholesterol, 216 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lazy Doughnuts in Country April/May 2001, p37

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Lazy Doughnuts

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Reviewed on Feb. 01, 2011 by rconrad06

These are awful! I was expecting the flavor and texture of a cake doughnut with the ease of a muffin. Boy was I disappointed. Yes, they are easy, but a huge disappointment to break open a warm, dry nutmeg flavored muffin.