Rainy, dreary Seattle days always have me craving a warm
breakfast of coffee and doughnuts. I would prefer not to venture out into the
horrible weather on these days, so an easy, at-home recipe for doughnuts is the
perfect remedy. Carla Emery received a fantastic recipe from a fan for no fry
doughnuts. This recipe may be slightly healthier than regular doughnuts because
of the lack of frying oil. However, depending on the amount of butter, sugar,
and cinnamon you garnish the doughnut with, maybe not. If you do not have a
doughnut cutter laying around your kitchen, you can use a large round cookie
cutter and a small round cookie cutter to create the doughnut shape and hole in
the middle.
NO-FRY DOUGHNUTS
Just as if you were making bread, combine 2 packages of
yeast, 1/4 cup warm water, 1/2 cup scalded lukewarm milk, 1/2 cup sugar, 2
eggs, 1 teaspoon salt, 1/3 cup shortening, 1 tablespoon nutmeg, 4.5 cups of
flour, and 1.2 teaspoon cinnamon. Knead, cover, and let rise for 50-60 minutes.
Turn onto a floured board and roll with a rolling pin until dough is about 1/2
inch thick. Cut with a doughnut cutter and carefully life with a spatula onto a
greased cookie sheet. Brush with melted butter. Let rise until doubled in bulk.
Bake at 425 degrees for 8 to 10 minutes. Brush with more butter. Dust with
cinnamon and sugar.
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