Baked Doughnuts Recipe

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Baked Doughnuts Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Baked Doughnuts

Ingredients

2 package dry yeast
1/3 cup warm water
1 1/2 cup milk
1/3 cup vegetable shortening
1/4 cup sugar
2 tsp salt
2 tsp nutmeg
2 eggs, lightly beaten
4 1/2 cup flour
1/2 cup melted butter
1 cup sugar mixed w/1 tsp cinamon

Preparation

1. 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.

2. Pour the yeast mixture into a large mixing bowl and add the milk
mix. Stif 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.

3. 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
inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts,
placing them (and the doughnut holes) on greased baking sheets, 1
inch apart. These don't spread much; they rise. Preheat oven to 450F.
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 for you by: Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120

Servings: 2