MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Doughnuts
 Categories: Desserts, Bread, Doughnut
      Yield: 2 dozen
 
      2 pk Dry yeast
    1/3 c  Water; warm
  1 1/2 c  Milk
    1/3 c  Vegetable shortening
    1/4 c  Sugar
      2 ts Salt
      2 ts Nutmeg
      2    Eggs; lightly beaten
  4 1/2 c  Flour
    1/2 c  Butter; melted
      1 c  Sugar; mixed with:
      1 ts Cinnamon
 
  Sprinkle the yeast over the warm water in a small bowl and let it
  dissolve for 5 minutes. Put the milk and shortening in a saucepan
  and heat until the shortening is melted. Cool to lukewarm.
  
  Pour the yeast mixture into a large mixing bowl and add the milk
  mix. Stir in the 1/4 cup sugar, salt, nutmeg, eggs, and 2 cups
  flour. Beat briskly until well blended. Add the remaining 2-1/2
  cups flour and beat until smooth. Cover the bowl and let double in
  bulk, about 1 hour.
  
  Dust a board generously with flour and turn the dough mass onto it.
  This dough is soft and needs enough flour on the board to prevent
  sticking, but is easy to handle. Pat the dough into a round about
  1/2" thick. Use a 3" doughnut cutter and cut out the doughnuts,
  placing them (and the doughnut holes) on greased baking sheets, 1"
  apart. These don't spread much; they rise. Preheat oven to 450°F.
  Let the doughnuts rest and rise for 20 minutes uncovered. Bake
  about 10 minutes or a little longer, until they have a touch of
  golden brown. Remove from the oven. Have ready the melted butter
  and a brush. On a sheet of wax paper, spread the cinnamon sugar.
  Brush each doughnut and doughnut hole with butter and roll in the
  cinnamon sugar. Serve hot.
  
  Source: Fanny Farmer Cookbook

  Typed by: Linda Fields, Cyberealm BBS, Watertown, NY, 315-786-1120
 
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