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
- 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
- 1/2 cup butter
- 2 cups confectioners' sugar
- 5 teaspoons water
- 2 teaspoons vanilla extract
- 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 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.
Originally published as No-Fry Doughnuts in Country Woman March/April 1997, p29
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