2 pkgs. active dry yeast 1/4 tsp cinnamon
1/4 cup warm water 2 eggs
1 1/2 cup lukewarm milk (scalded, then cooled) 1/3 cup shortening
1/2 cup sugar 4 1/2 cup flour
1 tsp salt 1/2 cup butter or oleo, melted
1 tsp nutmeg cinnamon sugar or sugar
In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour.
Blend 1/2 minute with egg beater, scraping bowl constantly. Beat hard for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover. Let rise in warm place until double (50-60 minutes). Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. (Dough will be soft to handle.) With floured 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 inch apart on greased baking sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425 degrees. Bake 8-10 minutes or until golden in color. Immediately brush with melted butter and shake on cinnamon sugar. Makes 1 1/2 to 2 dozen doughnuts.
1 – 2 packages of dry yeast equals approximately 4 1/2 tsp
2 – I used butter instead of shortening
3 – I didn’t use a doughnut cutter (couldn’t find it) so I improvised and used a wine glass. 🙂
4 – I wanted to try a filling in these (although they are delicious by themselves!) so I made some custard. I found that recipe here. I’ve placed the custard recipe below for your convenience. 🙂
5 – I also used some melted chocolate and strawberry jam as a filling for some.
*This recipe is in the Amish Cooking cookbook. There is no one to give credit to for the recipe but I’m thankful someone submitted it! 🙂
In a small saucepan, combine 1/4 cup sugar and 1 tablespoon cornstarch. Slowly stir in 1 cup 1% milk (I used 2%) and 1 egg yolk. Bring to a boil and cook about a minute, stirring constantly until thickened (it thickens more as it cools). Transfer to a plate and let it stand, undisturbed, to cool thoroughly before using – refrigerate if necessary.
Fill doughnuts with filling, using a pastry bag with a long slender tip, pushing into the side. Or slice an opening in the side and insert filling with spoon.
**I thought I had a long enough tip, but I didn’t. The doughnuts didn’t have NEARLY enough filling for me. So I will be searching for a long tip just for this reason! Hmm…could also be used to put filling in cupcakes!! Multi-use! 🙂