Recipe for...Baked Doughnuts


Recipe for... breakfast recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Baked Doughnuts This recipe is rated : 0 Recipe Ingredients 2 packages yeast 1/4 cup warm water 1 1/2 cups scalded, cooled milk 1/2 cup granulated sugar 1 teaspoon salt 1 teaspoon nutmeg 1/4 teaspoon cinnamon 2 eggs 1/3 cup shortening 4 1/2 cups all-purpose flour 1/4 cup melted margarine Cinnamon sugar (for topping) Cooking Procedures In large bowl, dissolve yeast in warm water. Add milk, next six ingredients and 2 cups of the flour. Blend for 30 seconds, scraping the bowl constantly.Beat 2 minutes at medium speed. Stir in remaining flour until smooth. Cover and let rise until double in size, about 1 hour. Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted margarine. Cover and let rise until doubled (about 20 minutes). Bake 8 to 10 minutes at 425 degrees F or until golden. Immediately brush with melted margarine and shake in cinnamon sugar.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: t meat when used for the purpose of making broth or soup has to be treated so as to extract its juices, leaving the fibre as refuse. The The -uicesof opposite treatment is necessary for all meats which meat must * be kept intact. are to serve as roasts, steaks, cutlets, stews, etc. With these the utmost care has to be taken that none of the juices leak out of the meat. They must be kept intact. If not, so much of the nourishment contained in the meat as will escape is waste material and
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