No-Fry Doughnuts
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
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
Reviews
This makes a nice glazed donut that doesn't require frying. These are best eaten immediately. The dough is soft, but easy to work with. The key to achieving the donut flavor is the nutmeg. I put a little in the glaze too. This recipe makes a lot. I sometimes make half and get 12-13 donuts. Without the glaze, these do taste like bread, but I think that could be said for any glazed yeast donut.
Sickening. Glaze was great but donut tastes like stale bread.
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.
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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.
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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.
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.
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