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Print this Recipe    Donuts 15

Baked Doughnuts

4 1/2 to 5 cups flour, divided
2 pkgs. dry yeast
1 C. milk
3/4 cup water
1/3 cup vegetable or canola oil
1/4 cup granulated sugar
2 tsp. salt
1 1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 eggs at room temperature
melted butter
glaze

Stir together 2 cups flour and yeast. Combine milk, water, oil,
sugar, salt and spices and heat to 110F.

Add liquid ingredients to flour/yeast. Beat until smooth (2 minutes
on medium mixer speed). (Or 300 strokes by hand). Blend in eggs.

Add 1 cup flour and beat 1 minute on medium speed. (or 150 strokes
by hand). Stir in more flour to make a very thick batter. Cover
and let rise in a warm place until doubled. (about an hour).
Punch down dough. Turn onto well-floured surface. Turn dough over
2 or 3 times to shape into a soft ball. Roll out to 1/2 inch thick.
Cut with doughnut cutter. Gather cut-out "holes," re-roll, and
re-cut. Place doughnuts 2 inches apart on greased baking sheets.
Brush with melted butter and let rise until doubled. (about 20
minutes) Meanwhile, preheat oven to 425F, and make glaze. Bake
doughnuts for 8 to 10 minutes. Remove from baking sheets and glaze
while warm. Yields about 3 dozen doughnuts.

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