Raised Donuts

Here's another recipe from Marion Cunnigham's, The Breakfast Book, this time the recipe is for a classic, fried, bad-for-you treat, made good through baking. They're light, yeasted and delicious.

Makes about 2 dozen donuts plus holes

2 packages dry yeast
1/3 cup warm water (105 degrees)
1 1/2 cups milk
1/3 cup vegetable shortening
1/4 cup sugar
2 teaspoons salt
2 teaspoon nutmeg (freshly grated if possible)
2 eggs, lightly beaten
4 1/2 cups all purposed flour, approximately

butter, melted
cinnamon-sugar (1/2 cup sugar, to 1/2 teaspoon cinnamon)
powdered sugar

Sprinkle yeast over water, and let dissolve, about 5 minutes.

Put milk and shortening in a saucepan and heat until shortening is melted. Cool until lukewarm.

In a large mixing bowl put yeast, milk mixture, sugar, salt, nutmeg, eggs, and two cups flour. Beat until well blended. Add remaining flour and beat until smooth. Cover the bowl, and let double in bulk, about 1 hour.

Dust board generously with flour, and turn the dough out. The dough will be soft and sticky, but easy to work with the addition of flour. Pat dough out into 1/2 inch thickness. Using a three inch donut or biscuit cutter, cut out donuts (and donut holes) and place on a greased baking sheet, one inch apart. The donuts will continue to rise, though they don't spread much. Preheat oven to 450 degrees, and let donuts rest for 20 minutes, uncovered.

Bake about 10 minutes, or a little longer, until they have a touch of golden brown. Remove from the oven. Brush them with melted butter. Roll them in either the cinnamon-sugar, or the powdered sugar, and enjoy while warm.