Wednesday, March 2, 2011

Recipe : No-Fry Donuts

This is another recipe borrowed from Home Joys.  They turned out quite good... not a Tim Hortons Honey Dip by any means.... but kind of a cross between a donut and a cinnamon roll.  The kids loved them.  The house smelled divine for hours afterward, too, which must count for something, right?  :)  The trouble is, though, that I frosted them.  Before that, I could take em or leave em... but with a sugar glaze and sprinkles, the became dangerous goods.  Endangered dangerous goods.  lol

Follow the recipe, let the dough rise well, and cut them no more than 1/2 inch thick or you'll have misshapen things that scare your husband and intrigue your kids.  They really were done at 12 minutes, but I doubted and in my hesitation I overcooked two pans.  If you're not sure, just break one open to check, but measure any extra baking time in 1-2 minute increments, not 3-5.

No-Fry Donuts

2 T yeast
¼ cup warm water

1 ½ cup warm milk
1/3 cup butter
½ cup sugar
2 eggs
1 tsp salt
1 tsp nutmeg
¼ tsp cinnamon

4 ½ to 5 cups flour

Dissolve yeast in warm water.

Add milk and butter and stir for one minute.

Add all remaining ingredients except flour and beat on low speed until smooth.

Stir in flour to form a soft dough. Do not knead. Cover and let rise in a warm place for one hour. Punch down, turn onto a floured counter and roll ½ inch thick. Cut donuts and place on greased baking sheets.
Brush with melted butter, cover, let rise until double.

Bake at 350 degrees for 12 minutes.

Glaze with powdered sugar icing or sprinkle with sugar and cinnamon while still warm.

To make an easy glaze, dump a cup or so of icing sugar into a bowl.  Drizzle in some milk.  Whisk well to make a paste.  Add a bit of vanilla.  Add more milk, a tiny bit at a time, until you have a thin-ish frosting.  Dip warm donuts into the glaze, allow to drip for a moment then set on parchment or waxed paper.  If you want to add sprinkles, do it promptly because like any glaze this will start to set up in under a minute.

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