Bread Recipe #37 - Cake Doughnuts

This is one of those recipes I've had in my cookbook for years, don't know its origin, only that it's been used over and over again. These can be dipped in or topped with your favorite sweetness. Ingredients: 4 beaten eggs, 2/3 cup granulated sugar, 1/3 cup milk, 1/3 cup melted shortening, 3 1/2 cup sifted all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg. Glaze ingredients: 2 cups confectioners' sugar, 1/2 teaspoon vanilla, 3-4 tablespoons (or more)milk, 1/4 cup cocoa (for chocolate glaze). Assorted sprinkles, chopped nuts, coconut, mini chocolate chips, etc. Instructions: In large bowl beat eggs and sugar until light; add milk and cooled shortening. Add flour, baking powder, salt, and nutmeg and mix until smooth. Cover with plastic wrap and chill for at least an hour. Heat cooking oil in deep pan (375 degrees). On floured surface roll out dough to 1/2-inch thickness. Cut out doughnuts with cutter, re-rolling dough until all is used. Fry in heated oil, 3 or 4 doughnuts at a time, turning once until browned. Drain on paper towels briefly if covering with granulated or confectioners' sugar. For glazed, allow to cool completely. To make glaze: In small bowl, mix confectioners' sugar, vanilla, and 1 tablespoon milk; continue to add milk until of right consistency for dipping. Place doughnut in glaze, covering top and halfway down sides, pick up and place unglazed side down on plate. Immediately sprinkle with topping of choice. Don't forget to fry and either glaze or sugar-dip the doughnut holes, too! They're easier to pop in your mouth! Makes about 2 dozen. "Rolling in the dough!"

Bread Recipe #21 - Baked Cake Doughnuts

Because these doughnuts are baked, not fried, they are a little healthier for you. The greasy aftertaste is gone, but the flavor remains. You must have a specific pan to make these, so once it is purchased make them often; you'll not be disappointed. Ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cinnamon, 1 teaspoon salt, 3/4 cup buttermilk, 2 eggs, beaten, 1 teaspoon vanilla extract or almond extract, 1 tablespoon butter, softened. Glaze: 1 cup confectioners' sugar, 2 tablespoons milk, 1/2 teaspoon vanilla or almond extract, sprinkles. Instructions: Preheat oven to 325 degrees. Lightly grease 2 doughnut pans (or use the same one twice). In a large bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and butter until well blended. Fill each doughnut cup about 3/4 full. Bake in preheated 325 degree oven for 8-10 minutes or until doughnuts spring back when touched. Allow to cool 5 minutes before flipping over to extract doughnuts onto cooling rack. For glaze: Mix together confectioners' sugar, milk and extract (vanilla or almond) in a small bowl. Dip doughnuts in the glaze or frost with a spatula. Top with sprinkles, or chopped nut, or coconut, etc. Makes 1 dozen "Rolling in the Dough!"