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Created by:
Lynne Feifer
Baked Doughnuts
Course
Breakfast
Cuisine
American
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Ingredients
▢
2
packages dry yeast
▢
⅓
cup
warm water
▢
1 ½
cup
milk
▢
⅓
cup
vegetable shortening
▢
¼
cup
sugar
▢
2
teaspoons
salt
▢
2
teaspoons
freshly grated nutmeg
▢
2
eggs
lightly beaten
▢
4 ½
cups
all purpose flour
▢
½
cup
melted butter
▢
1
cup
sugar mixed with cinnamon
▢
1
teaspoon
cinnamon
Instructions
Sprinkle yeast over warm water in a small bowl and let dissolve for 5 minutes.
Put the milk and shortening in the saucepan and heat until shortening is melted.
Cool to lukewarm.
Pour the yeast mixture into a large bowl and add the milk mixture.
Stir in the sugar, salt, nutmeg, eggs, and 2 cups of 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.
Dust a board generously with flour and turn the dough mass onto it.
Pat the dough into a round about 1/2 inch thick.
Use a 3-inch doughnut cutter to cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1-inch apart.
Preheat oven to 450 degrees and let the doughnuts rest and rise for 20 minutes, uncovered.
Bake for 10 minutes or a little longer. Until golden brown.
Have ready the melted butter and brush so you can brush the doughnuts on a wax paper sheet. Roll cinnamon onto them.
Nutrition
Calories:
3199
kcal
|
Carbohydrates:
499
g
|
Protein:
80
g
|
Fat:
94
g
|
Saturated Fat:
27
g
|
Cholesterol:
363
mg
|
Sodium:
4947
mg
|
Potassium:
1206
mg
|
Fiber:
16
g
|
Sugar:
70
g
|
Vitamin A:
1070
IU
|
Calcium:
567
mg
|
Iron:
27.6
mg
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