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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 24 |
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I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/4 cup warm water |
1 1/2 cups warm milk |
1/3 cup shortening |
1/2 cup sugar |
2 eggs |
1 teaspoon salt |
1 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
4 1/2-5 cups all-purpose flour |
1/4 cup melted butter or 1/4 cup margarine |
1/2 cup butter |
2 cups confectioners' sugar |
5 teaspoons water |
2 teaspoons vanilla extract |
Directions:
1. Dissolve yeast in water.
2. Add milk and shortening.
3. Stir for 1 minute.
4. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
5. Stir in enough flour to form soft dough but do not knead.
6. Cover and let rise in a warm place until doubled.
7. Punch down and turn onto a floured surface.
8. Roll out to 1/2 inch thickness.
9. Cut with a 2.75 inch doughnut cutter.
10. Place 2 inches apart on greased baking sheets and brush with butter.
11. Cover and let rise in a warm place until doubled.
12. Bake at 350F or 180C for 20 mins or until lightly browned.
13. Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
14. Stir over low heat until smooth (do not boil).
15. Keep warm.
16. Dip warm doughnuts one at a time into glaze and turn to coat.
17. Drain on wire rack.
18. Serve immediately.
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