|
| Baked Doughnuts
2 tablespoons of yeast
1/3 cup of water, warmed
1-1/2 cup of skim milk, at room temperature
1/3 cup of oil, at room temperature
1/4 cup of granulated sugar
2 teaspoons of salt
2 teaspoons f nutmeg
2 egg whites, whipped
4 1/2 cups of unbleached flour
1/2 cup of egg white
1 cup of sugar with 1 teaspoon cinnamon
Preheat oven at 450ºF. after first and second rise. To proof yeast, mix 1/4 cup warm (115ºF.) water with 1/2 teaspoon honey; stir and set aside until foamy. In mixing bowl, combine proofed yeast, milk, oil, 1/4 cup sugar, nutmeg, egg whites, and 2 cups flour. Beat briskly until well blended. Add remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in size, about 1 hour. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2" thick. Use a 3" doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on prepared baking pans, 1" apart. These don't spread much; they rise. Let the doughnuts rest and rise 20 minutes, uncovered. Bake about 10 minutes, or a little longer, until they have a touch of golden brown. Remove from the oven. On a sheet of wax paper spread cinnamon sugar. Brush each doughnut and doughnut hole with egg white and roll in the cinnamon sugar. Servings: 24 |
|
|
| |
|
