No-Fry Doughnuts
"I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise."
photo by joosichieri
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 1⁄4 cup warm water
- 1 1⁄2 cups warm milk
- 1⁄3 cup shortening
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 4 1⁄2 - 5 cups all-purpose flour
- 1⁄4 cup melted butter or 1/4 cup margarine
-
GLAZE
- 1⁄2 cup butter
- 2 cups confectioners' sugar
- 5 teaspoons water
- 2 teaspoons vanilla extract
directions
- Dissolve yeast in water.
- Add milk and shortening.
- Stir for 1 minute.
- Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
- Stir in enough flour to form soft dough but do not knead.
- Cover and let rise in a warm place until doubled.
- Punch down and turn onto a floured surface.
- Roll out to 1/2 inch thickness.
- Cut with a 2.75 inch doughnut cutter.
- Place 2 inches apart on greased baking sheets and brush with butter.
- Cover and let rise in a warm place until doubled.
- Bake at 350F or 180C for 20 mins or until lightly browned.
- Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
- Stir over low heat until smooth (do not boil).
- Keep warm.
- Dip warm doughnuts one at a time into glaze and turn to coat.
- Drain on wire rack.
- Serve immediately.
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Reviews
-
I can't believe I forgot to review these. It was so easy to make. I used butter instead of shortening, simply my preference. They came out really nice and less greasy that deep fried doughnuts. I used brown sugar in the glaze, which gave them a caramel flavour. I had to give the rest to my parents-in-law, I just couldn't have that kind of temptation in the house. Thanks Vnut, for a great recipe!b -
Excellent doughnuts .. I fried some of them, and my husband liked them better, but the baked ones were great too .. thanks! -
Really great easy recipe! Like a previous reviewer, I substituted butter for the shortening, and I also used more flour than the recipe called for to get the dough thick enough that it'd retain the shape of my heart cookie cutter (I made these for Valentine's Day). I skipped the glaze and simply frosted with Nutella and powdered sugar. The doughnuts themselves have a mildly sweet flavor, more like a bread than a doughnut, so I really recommend topping them with a glaze or some type of frosting. They were pleasantly soft and I wouldn't call them moist, but they certainly weren't dry. -
I followed this recipe using 4 and 1/2 cups of flour, I wanted a batter that was almost a dough but scoopable so I could put it into muffin tins. The dough/batter idea worked very well for me! and I didn't have to bother with rolling out and cutting. The texture of the doughnuts was not what I expected, a bit drier that I thought. But the flavor was good, and the icing worked great. I'm sure it would have tasted better if I dropped the batter from my scoop into a fryer instead of into tins, but that's not what a "No-fry doughnut" recipe is about! :)
Tweaks
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Really great easy recipe! Like a previous reviewer, I substituted butter for the shortening, and I also used more flour than the recipe called for to get the dough thick enough that it'd retain the shape of my heart cookie cutter (I made these for Valentine's Day). I skipped the glaze and simply frosted with Nutella and powdered sugar. The doughnuts themselves have a mildly sweet flavor, more like a bread than a doughnut, so I really recommend topping them with a glaze or some type of frosting. They were pleasantly soft and I wouldn't call them moist, but they certainly weren't dry.
RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been.
I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking.
I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are.
http://www.recipezaar.com/members/home/123897/Backtattoos.jpg
The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize.
I love spicy food and the many different kinds of chilli dips different foods calls for!!
Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too!
In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means :
(A) : Aromatherapy/Homeopathic/Less toxic
I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste).
If I had a month off, I'd be in Texas.
