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Print this Recipe    Oven Donuts

Sufganiyot

2 pkgs dry yeast (about 35 gr fresh, or 2 scant Tbsp)
1/4 cup warm water
1 1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon (optional)
2 eggs
1/3 cup shortening
4 1/2 cups flour
cinnamon, sugar or sugar glaze for topping

In a large mixer bowl, dissolve yeast in warm water. Add milk,
sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend
1/2 minute at medium speed, scraping bowl occasionally. Stir in
remaining flour until smooth, scraping sides of bowl. Cover. Let
rise in warm place until double (50-60 minutes). Turn dough onto
well-floured cloth-covered board; roll around lightly to coat with
flour. Dough will be soft to handle. With floured, stockinette-covered
rolling pin, gently roll dough about 1/2 inch thick. Cut with
floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with
spatula and place 2 inches apart on greased cookie sheet. Brush
doughnuts with melted butter. Cover; let rise until double (about
20 minutes).

Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden.
Immediately brush with melted butter and shake in sugar or cinnamon
or sprread with glaze. Makes 1-1/2 to 2 dozen doughnuts.

Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon.

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar
and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time,
until melted glaze is of proper consistency.

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