- 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 Eggland's Best 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
- 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; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.
Reviews for Baked Cinnamon Doughnuts
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Very easy, and yummy.
For Antoinette Edmonds, you can substitute 1 cup shortening for 1 cup plus 2 tablespoons butter. Hope this helped you.
When a recipe calls for 'shortening', does it really have to be Crisco Lard? Can an oil be substituted instead, and if so, how much,
Tried these yesterday, and they were great. Not a real sweet bread, but the topping adds the sweetness kick they needed. Best the same day they are made. Will definitely keep as a good breakfast bread
I had this recipe years ago and lost it! So glad to find it again.