Recipe: No-Fry Doughnuts with Chocolate and Applesauce Variations

NO-FRY DOUGHNUTS

2 packages (4 1/2 tsp total) active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk, scalded and cooled (105 to 115 degrees F)
1/2 cup granulated sugar
1 tsp salt (if using self-rising flour, omit salt)
1 tsp ground nutmeg
1/2 tsp ground mace
1/4 tsp ground cinnamon
2 eggs
1/3 cup shortening, softened
4 1/2 to 5 cups all-purpose flour, divided use
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Add milk sugar, eggs, salt, nutmeg, mace, cinnamon and 2 cups flour.

Beat 30 seconds on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a well-floured surface; roll around lightly to coat with flour. Dough with be soft to handle. With floured stockinette-covered rolling pin, gently roll dough out to about 1/2-inch thickness.

Cut with a (2 1/2-inch) doughnut cutter; place 2 inches apart on greased baking sheets. Brush donuts with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 350 degrees F.

Bake doughnuts for 20 minutes or until lightly browned.

Coat with one of the toppings below, as desired.

CINNAMON SPRINKLE:
1/2 cup granulated sugar
1/2 tsp cinnamon

Mix well. Sprinkle over warm doughnuts.

CREAMY GLAZE:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla extract
4 to 6 tbsp water

Melt butter in saucepan. Blend in powdered sugar and vanilla. Stir in water, a tablespoon at a time, until glaze is of proper consistency to spread on doughnuts but not run off. Makes enough to glaze about 1 dozen doughnuts.

CHOCOLATE GLAZE:
4 oz semi-sweet chocolate
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla extract
4 to 6 tbsp hot water

Melt chocolate and butter in double boiler over hot water. Remove from heat; stir in powdered sugar and vanilla. Mix in water, a tablespoon at a time until glaze is of proper consistency to spread on doughnuts but not run off. Makes enough to cover about 1 dozen doughnuts.

VARIATIONS:

CHOCOLATE DOUGHNUTS:
Omit nutmeg, mace and cinnamon. Stir in 1/2 cup unsweetened cocoa powder with the first addition of flour. After baking, shake doughnuts in powdered sugar or spread with Chocolate Glaze (recipe above).

APPLESAUCE DOUGHNUTS:
Substitute 1 1/2 cups lukewarm applesauce for milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon ground cloves for 1 teaspoon nutmeg, 1/2 teaspoon mace and 1/4 teaspoon cinnamon.

Makes 1 1/2 to 2 dozen doughnuts
Source: Milwaukee Sentinel, May 7, 1992