Baked Doughnuts

Baked DoughnutsThe snow was blowing.

The temperature was dropping.

The entire family was home safe.

The only thing that would make the day even more perfect was fresh doughnuts!

And since none of us really needed the extra calories from frying them in hot oil – we baked them.

A quick brush of melted butter on the hot doughnuts and a dip in a cinnamon-sugar bath and you never miss the fryer!

Don’t let the yeast scare you – they are very easy to make! These do take some time to raise – so plan ahead.

They’re perfect for a special mid-afternoon treat!

Baked Doughnuts

2 packages active dry yeast (or 2 tablespoons)
1/3 cup warm water (110 to 115 degrees)
1-1/2 cups warm milk (110 to 115 degrees)
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 flour
1/3 cup butter (melted)
1 teaspoon ground cinnamon

Dissolve yeast in the warm 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. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. Cut with a doughnut cutter and place 1 inch apart on a greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 450 degrees for 7-8 minutes or until lightly browned.

While the doughnuts are baking, combine the cinnamon and remaining 1 cup of sugar.

Remove the doughnuts and brush with butter. Roll the doughnuts in the cinnamon sugar mixture. Serve immediately.

Trust me – you won’t have to call the kids twice!

Makes about 2 dozen.