Monday, April 12, 2010

Baked Donuts

Baked DonutsFrom Taste of Home Comfort Food Diet Cookbook

2 packages active dry yeast
¼ cup warm water
1-1/2 cups warm milk
1/3 cup shortening
½ cup sugar
2 eggs
1 tsp salt
1 tsp ground nutmet
¼ tsp ground cinnamon
4-1/2 to 5 cups all-purpose flour
¼ cup butter, melted
½ cup butter
2 cups confectioners’ sugar
5 tsp water
2 tsp vanilla
*In a large bowl, dissolve yeast in water. Add the milk and shortening; stir for 1 minute. Add the 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 no knead). Cover and let rise in a warm place until doubled, about 1 hour.
*Punch dough down. Turn onto a floured surface; roll out to ½ 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 warm place until doubled, about 30 minutes.
*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; cover over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.

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