Ingredients:
- 2 pkgs. yeast
- 1 1/2 cup lukewarm milk (scalded & cooled)
- 1/2 cup sugar
- 1 tsp. nutmeg
- 1/3 cup shortening
- 1/4 cup warm water
- 1 tsp. salt
- 2 eggs
- 5 cups flour
- 1/4 cup melted margarine to brush on doughnuts.
Directions:
In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, eggs shortening and 2 cup flour. Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour until smooth. Cover, let rise in warm place until double, 50-60 minutes. Turn dough onto a well floured cloth covered board. Roll around to coat with flour. Dough will be soft to handle. With floured rolling pin, roll dough about 1/2 inch thick. Cut with floured cutter. Lift to greased cookie sheet. Brush with melted margarine. Cover, let rise until double, about 20 minutes. Bake at 425 degrees for 8-10 minutes.
Creamy Glaze:
- 1/3 cup margarine
- 2 cups powdered sugar
- 1 1/2 tsp. vanilla
- 4-6 Tbsp. water
Directions:
Melt margarine in small saucepan. Blend in powdered sugar, vanilla, and water 1 Tbsp. at a time, until glaze is proper consistency. Spread on doughnuts while they are warm.
By Robin
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