Wheat 'n spice doughnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk; scalded |
| 1½ | cup | Wheat Chex |
| ⅓ | cup | Sugar |
| 3 | tablespoons | Shortening |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1 | pack | Active dry yeast |
| ¼ | cup | Warm water |
| 1 | Egg; slightly beaten | |
| 2½ | cup | Flour (up to 3) |
| Cinnamon-sugar | ||
Directions
Workbasket Recipes: Today's recipes are a sort of "mixed Bag". They are from the October 1979 issue.
In large bowl, pour milk over Chex, sugar, shortening, salt and spices.
Stir well. Cook to lukewarm. Stir occasionally. Dissolve yeast in water.
Pour into cereal mixture. Add egg. Mix thoroughly. Stir in enough flour to make a very soft dough. Place on lightly floured surface. Knead a few times. Place in greased bowl. Cover and let rise in warm place free from draft until doubled in bulk (about 1 hour). Punch down. On lightly floured surface roll out to ½ inch thickness. Cut with floured donut cutter.
Cover. Let rise on baking sheet in warm place until doubled and very light (30- 40 minutes). Fry a few at a time in deep hot (375) fat 2 -3 minutes, turning once. Drain on absorbent paper. While warm, roll in Cinnamon-Sugar or frost as desired. Makes about 1½ dozen.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 5, 1997