| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Baked Goods |
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Baked Goods |
A family favorite. Serve them warm!
| 1 | Package | active dry yeast |
| 3⁄4 | Cup | milk |
| 2 | Tablespoon | butter (plus 1/4 Cup for glaze) |
| 3 1⁄4 | Cup | all-purpose flour |
| 2 | Tablespoon | sugar (plus 2 Tablespoon for glaze) |
| 1 | Teaspoon | salt |
| 1⁄4 | Teaspoon | cinnamon (plus 1/4 Teaspoon for glaze) |
| 1⁄4 | Teaspoon | allspice |
| 1⁄3 | Cup | water (warm) |
| 1 | egg (large, beaten) |
Sprinkle yeast over warm water in a small bowl; let stand 5 min. Heat milk and butter in a small saucepan until butter is melted. Cool to lukewarm. Put yeast in large bowl; add milk mixture. Stir in 2 cups of the flour, egg, sugar,
salt, and spices. Beat until well-blended. Add remaining flour and beat until smooth. Cover bowl and let rise until doubled in bulk, about 1 hour.
Turn dough onto lightly floured board. Pat dough, spreading into 1/2-inch thick circle. Cut out 12 doughuts using 3-inch doughnut cutter. Place dougnuts and holes on greased baking sheets about 1 inch apart. Allow to rise, uncovered, 20 min. Heat oven to 450. Bake until doughnuts are light golden brown, 8-10 min. Brush with melted butter and sprinkle with cinnamon-sugar mixture.