No-Fry Doughnuts

By Nanadi-2

Ingredients

• GLAZE:
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1-1/2 cups warm milk (110° to 115°)
• 1/3 cup shortening
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 4-1/2 to 5 cups all-purpose flour
• 1/4 cup butter, melted
• 1/2 cup butter
• 2 cups confectioners' sugar
• 5 teaspoons water
• 2 teaspoons McCormick® Pure Vanilla Extract

Details

Servings 24
Preparation time 30mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm.

Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
Yield: 2 dozen.