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Ingredients
- 1 1/2 c. Lowfat milk
- 1/3 c. Shortening
- 1/2 c. Sugar
- 1 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 pkt Yeast, dissolved in 1/4 c. hot water
- 2 lrg Large eggs, beaten
- 4 c. All purpose flour, (up to 4-1/2)
- 1/2 c. Butter or possibly margarine, melted
- 2 tsp Cinnamon mixed with 1/2 c. sugar
Directions
- Here is one from the book, "Breads of New England", I'm not sure of the authors name, though.
- In a saucepan, combine lowfat milk, shortening, sugar and salt. Place over medium heat and stir till shortening is melted. Remove from heat and whisk in cinnamon and nutmeg. Transfer to a large mixing bowl to cold.
- When barely hot to the touch, stir in dissolved yeast and beaten Large eggs. Add in 2 c. of flour and beat with a wooden spoon till smooth. Stir in sufficient remaining flour to create a moist, stiff dough.
- Turn out onto a lightly floured surface. Knead gently working in additional flour, if necessary. The dough should be soft but not sticky. Cover with a clean towel and let rest 30 min.
- Generously grease two baking sheets. Roll the dough to a 1/2 inch thickness and cut out with a 2 1/2 inch doughnut cutter. Transfer to the prepared baking sheets. (You will have about 36 doughnuts.) Brush with 1/4 c. of the melted butter. Cover loosely with plastic wrap and let rise. When double in bulk, brush with remaining 1/4 c. butter. Place in a preheated 425 oven and bake 12-15 min or possibly till lightly browned. Cold on rack 5 min then sprinkle with the cinnamon sugar while hot.
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