MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: NO FRY DOUGHNUTS
  Categories: Breads
       Yield: 4 servings
       2 pk Yeast, dry
     1/4 c  ;Water, warm
   1 1/2 c  Milk; scalded & cooled
     1/2 c  Sugar
       1 ts Salt
       1 ts Nutmeg
     1/4 ts Cinnamon; if desired
       2    Egg
     1/3 c  Shortening
   4 1/2 c  Flour
            Cinnamon sugar
        In a large mixer bowl, dissolve yeast in warm water.  Add milk,
   sugar, salt, spices, 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 on to
   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 425 degrees.  Bake 8 to 10 minutes or until golden.
   Immediately brush with melted butter and shake in sugar or cinnamon
   squares or spread with glaze.  Makes 1-1/2 to 2 dozen doughnuts.
        Cinnamon sugar:  mix 1/2 cup sugar and 1/2 tsp. cinnamon.
        Creamy glaze:  Melt 1/3 cup butter.  Blend in 2 cups
   confectioners' sugar and 1-1/2 tsp. vanilla.  Stir in 4 to 6
   tablespoons water, one tablespoon at a time, until melted glaze is of
   proper consistency.
                                   From: Lancaster Farming
                                   Shared By: Pat Stockett
                                   Fidonet COOKING echo