Name: No-Fry Doughnuts
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 5-1/4 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - No-Fry Doughnuts

1. 2 packages (1/4 ounce each) active dry yeast -

2. 1/4 cup warm water (110° to 115°) -

3. 1-1/2 cups warm milk (110° to 115°) -

4. 1/3 cup shortening -

5. 1/2 cup sugar -

6. 2 eggs -

7. 1 teaspoon salt -

8. 1 teaspoon ground nutmeg -

9. 1/4 teaspoon ground cinnamon -

10. 4-1/2 to 5-1/4 cups all-purpose flour -

11. 1/4 cup butter, melted -

12. Glaze: -

13. 1/2 cup butter -

14. 2 cups confectioners' sugar -

15. 5 teaspoons water -

16. 2 teaspoons vanilla extract -

How to cook deliciously - No-Fry Doughnuts

1. Stage

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). Do not exceed the maximum amount of flour. Cover and let rise in a warm place until doubled, about 1 hour.

2. Stage

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. Stage

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. Stage

Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.