MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: NO FRY DOUGHNUTS
 Categories: Breads
      Yield: 4 servings

      2 pk Yeast, dry
    1/4 c  ;Water, warm
  1 1/2 c  Milk; scalded & cooled
    1/2 c  Sugar
      1 ts Salt
      1 ts Nutmeg
    1/4 ts Cinnamon; if desired
      2    Egg
    1/3 c  Shortening
  4 1/2 c  Flour
           Cinnamon sugar

       In a large mixer bowl, dissolve yeast in warm water.  Add milk,
  sugar, salt, spices, eggs, shortening, and 2 cups flour.  Blend 1/2
  minute at medium speed, scraping bowl occasionally.  Stir in
  remaining flour until smooth, scraping sides of bowl, Cover.  Let
  rise in warm place until double 50 - 60 minutes. Turn dough on to
  well-floured cloth-covered board; roll around lightly to coat with
  flour.  Dough will be soft to handle. With floured
  stockinette-covered rolling pin, gently roll dough about 1/2 inch
  thick.  Cut with floured 2-1/2 inch doughnut cutter.  Lift doughnuts
  carefully with spatula and place 2-inches apart on greased cookie
  sheet. Brush doughnuts with melted butter.  Cover; let rise until
  double, about 20 minutes.

       Heat oven to 425 degrees.  Bake 8 to 10 minutes or until golden.
  Immediately brush with melted butter and shake in sugar or cinnamon
  squares or spread with glaze.  Makes 1-1/2 to 2 dozen doughnuts.

       Cinnamon sugar:  mix 1/2 cup sugar and 1/2 tsp. cinnamon.

       Creamy glaze:  Melt 1/3 cup butter.  Blend in 2 cups
  confectioners' sugar and 1-1/2 tsp. vanilla.  Stir in 4 to 6
  tablespoons water, one tablespoon at a time, until melted glaze is of
  proper consistency.

                                  From: Lancaster Farming
                                  Shared By: Pat Stockett
                                  Fidonet COOKING echo
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