|The only things my No-Fry Doughnuts lack are all the calories and artery clogging grease from frying.|
Deep-fried, raised doughnuts are delicious, but are not exactly healthy. However, with the recipe that I’m about to share with you, you will be completely fooled that these light as feather imitators aren’t the real thing. The only difference is that mine are much healthier since they are baked instead of fried. My No-Fry Doughnuts practically melt in your mouth with a hint of nutmeg through its airy texture, topped to perfection with cinnamon-sugar that adheres perfectly due to melted butter.
In case you don’t own a doughnut cutter, you need not worry. Here’s what you can do to improvise. Get a large size lid from a food jar (like from the lid of a 64-oz. jar of peanut butter) for the main circle (about 2-1/2 inches) and a small whisky glass for doing the hole. This works out to solve the problem without any need to rush to the store to buy one.
I hope that you try my recipe because it really is incredible!
My Delicious No-Fry Doughnuts
2 tablespoons of dry yeast
1-1/2 cups of warm milk
½ cup of sugar
2 large eggs
4-1/2 to 6-1/4 cups of sifted flour
1 teaspoon of salt
½ cup hotter than warm water + 1 teaspoon of sugar
1/4 teaspoon of cinnamon
1 teaspoon of ground nutmeg
1/3 cup of oil
1/4 cup of melted margarine or butter
½ cup of sugar
1 teaspoon of cinnamon
In a large mixing bowl, dissolve the yeast in the water along with the one teaspoon of sugar to proof it.
Once you start to see bubbles, the yeast is ready to add the sugar, eggs, salt, about three cups of flour, the milk, spices, and oil, which you mix through. Use a wooden spoon or your electric mixer, but I prefer the wooden spoon for incorporating these dough ingredients.
The weather can have a lot to do with the amount of flour that you need when baking yeast breads. Continue adding flour slowly and mixing through until you have soft, pliable dough.
Cover it and let it grow for about two hours.
On a slightly floured surface, roll out the dough to about a half-inch thickness.
Start cutting your doughnuts and lining them up on greased cookie sheets. Do give them plenty of room to grow, probably about two inches apart from each other.
Brush with melted margarine or butter and then cover with your towel.
Let grow until doubled, which is about 30 minutes.
Bake in a 375-degree oven for about 15 minutes. They will start to get golden brown.
You will need to paint those freshly baked doughnuts with more of the melted butter before dunking them in the sugar-cinnamon topping. The easiest way to do this is mix the topping ingredients in a small bowl first before pouring into a dinner plate for pressing the moistened doughnuts.