Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Milk |
| ⅓ cup | Shortening |
| ½ cup | Sugar |
| 1 teaspoon | Salt |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Cinnamon |
| 1 pack | Yeast; dissolved in 1/4 cup warm water |
| 2 larges | Eggs; beaten |
| 4 cups | All purpose flour; (up to 4-1/2) |
| ½ cup | Butter or margarine; melted |
| 2 teaspoons | Cinnamon mixed with 1/2 cup sugar |
Here is one from the book, "Breads of New England", I'm not sure of the authors name, though.
In a saucepan, combine milk, shortening, sugar and salt. Place over medium heat and stir until shortening is melted. Remove from heat and whisk in cinnamon and nutmeg. Transfer to a large mixing bowl to cool.
When barely warm to the touch, stir in dissolved yeast and beaten eggs. Add 2 cups of flour and beat with a wooden spoon until smooth. Stir in enough remaining flour to create a moist, stiff dough.
Turn out onto a lightly floured surface. Knead gently working in additional flour, if necessary. The dough should be soft but not sticky. Cover with a clean towel and let rest 30 minutes.
Generously grease two baking sheets. Roll the dough to a ½ inch thickness and cut out with a 2½ inch doughnut cutter. Transfer to the prepared baking sheets. (You will have about 36 doughnuts.) Brush with ¼ cup of the melted butter. Cover loosely with plastic wrap and let rise. When double in bulk, brush with remaining ¼ cup butter. Place in a preheated 425° oven and bake 12-15 minutes or until lightly browned. Cool on rack 5 minutes then sprinkle with the cinnamon sugar while warm.
Posted to Bakery-Shoppe Digest by Jim & Marguerite Sequin <sequinjm@...> on Apr 05, 1998