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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Baking these light raised pastries is a delicious alternative to frying. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/3 cup warm water (110° to 115°) |
1-1/2 cups warm milk (110° to 115°) |
1/3 cup shortening |
2 eggs |
1-1/4 cups sugar, divided |
2 teaspoons ground nutmeg |
1-1/2 teaspoons salt |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
1/3 cup butter, melted |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
2. 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 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Bake at 450° for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.
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