The Amish Baking Cookbook by Georgia Varozza

Author:Georgia Varozza
Language: eng
Format: epub
ISBN: 9780736955393
Publisher: Harvest House Publishers, Inc.

Oven-Baked Doughnuts

4½ tsp. (2 packages) active dry yeast

¼ cup warm water

1½ cups milk, scalded and then cooled

½ cup sugar

1 tsp. salt

1 tsp. nutmeg (optional)

¼ tsp. cinnamon (optional)

2 eggs

⅓ cup shortening

4½ cups all-purpose flour

¼ cup butter, melted

cinnamon sugar or plain sugar

In a large mixing bowl, dissolve the yeast in the warm water. Let sit until bubbly, about 10 minutes. Add the milk, sugar, salt, nutmeg and cinnamon (optional), eggs, shortening, and 2 cups of the flour. Beat these ingredients with an electric mixer for 1 minute, scraping the sides of the bowl often. Stir in the remaining flour and mix until the batter is smooth. Cover and let rise in a warm place until double, about 1 hour.

Turn the dough out onto a well-floured surface and roll the dough around in the flour so all surfaces are covered. The dough will be soft to handle. With a floured rolling pin, gently roll the dough to a ½-inch thickness. With a floured biscuit or doughnut cutter, cut out doughnuts, lift them carefully with a spatula, and place them on a greased baking sheet 2 inches apart. Brush them with melted butter and let them rise until double, about 30 minutes.

Bake the doughnuts at 425° for 8 to 10 minutes or until they are golden brown. Remove from the oven and immediately brush them with melted butter and sprinkle with sugar.

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