Baked spice doughnuts

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

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