Ingredients
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2 pkg. dry yeast
1/4 c. warm water (105~ to 115~)
1 1/2 c. lukewarm milk, scalded and cooled
1/2 c. sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 c. shortening
4 1/2 c. flour
1/4 c. butter, melted
Preparation
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In large bowl, dissolve yeast in warm water.
Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour.
Blend 1/2 minute on low speed.
Scrape bowl constantly.
Beat 2 minutes at medium speed.
Scrape bowl occasionally.
Stir in remaining flour.
Cover and let double in size, 50 to 60 minutes.
Turn dough onto well floured board.
Roll to about 1/2-inch thick; cut with 2 1/2-inch doughnut cutter.
Place 2 inches apart on greased cookie sheet.
Brush with melted butter.
Cover and let rise until double, 20 minutes.
Heat oven to 425\u00b0.
Bake 8 to 10 minutes or until golden brown.
Brush again with butter and shake in cinnamon sugar.
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