No-Fry Doughnuts 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ No-Fry Doughnuts cont. 2 cups confectioners' sugar 5 teaspoons water 2 teaspoons vanilla extract In a large mixing 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 on greased baking sheets. Brush with butter. Cover and let rise in a warm place until Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

No-Fry Doughnuts 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. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008