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No-Fry Doughnuts

Meet the Cook: We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee

24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

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

Directions

In a large bowl, dissolve yeast in water. Add milk and shortening;
stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon 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 2 in. apart

2 of 2

No-Fry Doughnuts (continued)

Directions (continued)

on greased baking sheets. Brush with butter. Cover and let rise in a
warm place until doubled, about 30 minutes.
Bake at 350° for 20 minutes or until lightly browned. Meanwhile,
for glaze, melt butter in a saucepan. Add the confectioners' sugar,
water and vanilla; cook over low heat until smooth (do not boil).
Keep warm.
Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain
on a wire rack. Serve immediately. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 233 calories, 10 g fat (5 g saturated fat), 35 mg cholesterol, 170 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.