Back to No-Fry Doughnuts

Print Options

 
 
 

Card Sizes

 
 
 
 Print
No-Fry Doughnuts Recipe

No-Fry Doughnuts Recipe

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
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD:24 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen.

Nutritional Facts

1 each: 233 calories, 10g fat (5g saturated fat), 35mg cholesterol, 170mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 4g protein

Reviews for No-Fry Doughnuts

Sort By :
MY REVIEW
Reviewed Jun. 10, 2014

"They were not my favorite, but not the worst either. I had to reduce the oven temp and cook time, not to mention flipping them half way through baking."

MY REVIEW
Reviewed Dec. 9, 2009

"After reading the comments about the dough being runny, I reduced the milk to 1 cup and used five full cups of flour - it made the dough much more workable."

MY REVIEW
Reviewed Jan. 8, 2009

"These are the worst kind of donuts and I will never try them again! I had to add and add and still add more flour to get it to the right consistency."

MY REVIEW
Reviewed Nov. 18, 2008

"These are good but seem like yeast rolls with icing, not doughnuts. Also, the dough is so wet, it is pourable--I don't know how much more flour I had to add to pat them out--forget the rolling pin. Very, very messy."

Loading Image