No-Fry Doughnuts
  • 2 pkgs active dry yeast
  • ¼ cup warm water (105 degrees to 115 degrees)
  • 1½ cups lukewarm milk (scalded and then cooled)
  • ½ cup sugar
  • 1 tsp salt
  • 1 tsp nutmeg
  • ¼ tsp cinnamon
  • 2 eggs
  • ⅓ cup shortening
  • 4½ cups flour
  • ¼ cup melted butter (I ended up using more)
  • Sugar or Cinnamon Sugar
  1. In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, cinnamon, nutmeg, eggs, shortening and 2 cups flour. Blend for 30 seconds on low speed, scraping sides of bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until double (50 to 60 minutes)
  2. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. (Dough will be soft to handle). With floured sockinet-covered rolling pin, gently roll dough about ½ inch thick. cut with 2½ inch doughnut cutter.
  3. Lift doughnuts carefully with spatula (*I just used my fingers, the spatula messed mine all up) and place 2 inches apart on greased baking sheet. Brush with melted butter. Cover; let rise until double, about 20 minutes.
  4. Heat oven to 425 degrees. Bake 8-10 minutes or until golden in color. Watch carefully, they burn fast! Immediately brush doughnuts with melted butter and shake in sugar or cinnamon sugar. Makes 1½ to 2 dozen.
Recipe by The Mid-Century Menu at