NO-FRY DOUGHNUTS

2 pkgs. active dry yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cups milk, scalded, cooled to lukewarm
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon, optional
2 eggs
1/3 cup vegetable shortening, such as Crisco
4 1/2 cups flour, divided
About 1/4 cup butter or margarine, melted
FOR TOPPING:
Cinnamon Sugar, Creamy Glaze or Chocolate Glaze (optional, recipes follow)

In a large mixing bowl, dissolve yeast in warm water. Add milk, granulated sugar, salt, nutmeg, cinnamon if desired, eggs, shortening and 2 cups flour. Blend 30 seconds on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl. Cover and let rise in a warm place until doubled, 50-60 minutes. Turn dough onto a well-floured, cloth-covered board. Roll around lightly to coat with flour. (Dough will be soft).

Cover a rolling pin with a stockinette and dust with flour. Gently roll dough about 1/2-inch thick. Cut with 2 1/2-inch doughnut cutter (or cut both ends out of a can about 2 1/2 inches in diameter and use about a 1-inch cutter for centers).

Lift doughnuts carefully with a spatula and place 2 inches apart onto greased baking sheet. Brush doughnuts with melted butter. Cover and let rise until doubled, about 20 minutes.

Preheat oven to 425 degrees F.

Bake 8-10 minutes or until golden. Immediately brush with melted butter and shake in Cinnamon Sugar or, if desired, spread with a glaze.

CINNAMON SUGAR:
Mix 1/2 cup granulated sugar and 1/2 teaspoon ground
cinnamon in plastic bag.

CREAMY GLAZE:
Melt cup butter or margarine in a saucepan. Blend in 2 cups confectioners' sugar and 1 1/2 teaspoons vanilla. Stir in 4-6 tablespoons water, 1 tablespoon at a time, until glaze is of desired consistency. Makes enough to glaze about 1 dozen doughnuts.

CHOCOLATE GLAZE:
Melt 4 ounces semisweet chocolate and cup butter or margarine together over low heat. Remove from heat. Stir in 2 cups confectioners' sugar and 1 1/2 teaspoons vanilla. Mix in 4-6 tablespoons hot water, 1 tablespoon at a time, until glaze is of desired consistency. Makes enough for about 1 dozen doughnuts.

VARIATIONS:

CHOCOLATE DOUGHNUTS:
Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with the first addition of flour. After baking, shake doughnuts in confectioners' sugar or spread with Chocolate Glaze.

APPLESAUCE DOUGHNUTS:
Substitute 1 1/2 cups lukewarm applesauce for the milk. Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves for the nutmeg and cinnamon.

TO FREEZE:
Doughnuts are best if eaten the same day they are made. Leftover doughnuts will keep their fresh-baked goodness if frozen the same day they are baked. To freeze, wrap carefully in heavy- duty aluminum foil. Freeze up to a month. To serve: Thaw glazed doughnuts in wrapper 2 hours at room temperature. Heat frozen, foil- wrapped, cinnamon-sugared doughnuts in 400-degree oven about 10 minutes or until warm.

Makes 1 1/2 to 2 dozen
Source: the Columbus Dispatch