Ann posted 04-30-98
Non-Fry Doughnuts
2 packages (1/4 ounce each) of active dry yeast
1/4 cup warm water
1 1/2 cups milk
1/3 cup shortening
1/2 cup sugar
2 eggs
1 tsp. salt
1 tsp. ground nutmeg
1/4 tsp. ground cinnamon
4-1/2 to 5 cups flour
1/4 cup butter melted
Glaze:
1/2 cup butter
2 cups confectioners sugar
5 tsp. water
2 tsp. vanilla extract
In mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place for 1 hour. Punch down dough. Turn onto a floured surface; roll out to 1/2 in. thickness.
Cut with a 2-2/4 in. doughnut cutter; place 2 in. apart on greased baking sheets. brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350 for 20 minutes or until golden brown.
Meanwhile in a saucepan, melt butter; stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, in glaze and turn to coat. Drain on wire rack.