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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
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

Printed from tasteofhome.com Oct 7, 2008

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No-Fry Doughnuts cont.

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 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.