Baked Cinnamon Doughnuts

Submitted by: Hannah Cass

Makes: about 2 dozen

• 4-1/2 t. active dry yeast
• 1/3 c. water [110-115ºF]
• 1-1/2 c. warm milk
• 1/3 c. shortening
• 2 eggs
• 1-1/4 c. sugar, divided
• 2 t. nutmeg
• 1-1/2 tsp. salt
• 4-1/2 - 5 c. flour
• 1/3 c. butter, melted
• 1 t. cinnamon

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for one minute. Add eggs, 1/4 c. sugar, nutmeg, salt, and 2 c. flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled (about one hour). Punch dough down. Turn onto a floured surface; roll out to a 1/2-in. thickness. Cut into a 2-3/4-in. shape; place 1-in. apart on greased baking sheets. Cover and let rise about 30 minutes more. Bake at 450ºF for 7-8 minutes, or until lightly brown. Brush with butter. Combine the cinnamon and remaining sugar in a shallow bowl and roll doughnuts (still warm) in it.

Serve warm.

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