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No-Fry Donuts


2pk.active dry yeast — (1/4 oz. each)
1/4c.warm water
1 1/2c.warm milk
1/3c.shortening
1/2c.sugar
2eggs
1tsp.salt
1tsp.ground nutmeg
1/4tsp.ground cinnamon
4 1/2 - c.all-purpose flour
1/4c.melted butter
OR
1/4c.margarine
— Glaze
1/2c.butter
2c.confectioner's sugar
5tsp.water
2tsp.vanilla extract

1.Dissolve yeast in 1/4 cup warm water.
2.Add milk and shortening.
3.Stir for 1 minute.
4.Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
5.Stir in enough flour to form soft dough but do not knead.
6.Cover and let rise in a warm place until doubled.
7.Punch down and turn onto a floured surface.
8.Roll out to 1/2 inch thickness.
9.Cut with a 2.75 inch doughnut cutter.
10.Place 2 inches apart on greased baking sheets and brush with butter.
11.Cover and let rise in a warm place until doubled.
12.Bake at 350F or 180C for 20 mins or until lightly browned.
13.Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
14.Stir over low heat until smooth (do not boil).
15.Keep warm.
16.Dip warm doughnuts one at a time into glaze and turn to coat.
17.Drain on wire rack.
18.Serve immediately.





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