No-Fry Doughnuts

Total Time
2hrs 30mins
Prep
30 mins
Cook
2 hrs

I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to help me finish it! There were just the two of us... Here in Singapore, it takes a very short time for the dough to double. Cooking time is the time taken for dough to rise.

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Ingredients

Nutrition

Directions

  1. Dissolve yeast in water.
  2. Add milk and shortening.
  3. Stir for 1 minute.
  4. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth.
  5. Stir in enough flour to form soft dough but do not knead.
  6. Cover and let rise in a warm place until doubled.
  7. Punch down and turn onto a floured surface.
  8. Roll out to 1/2 inch thickness.
  9. Cut with a 2.75 inch doughnut cutter.
  10. Place 2 inches apart on greased baking sheets and brush with butter.
  11. Cover and let rise in a warm place until doubled.
  12. Bake at 350F or 180C for 20 mins or until lightly browned.
  13. Meanwhile, melt butter in a saucepan, add sugar, water and vanilla.
  14. Stir over low heat until smooth (do not boil).
  15. Keep warm.
  16. Dip warm doughnuts one at a time into glaze and turn to coat.
  17. Drain on wire rack.
  18. Serve immediately.
Most Helpful

5 5

I can't believe I forgot to review these. It was so easy to make. I used butter instead of shortening, simply my preference. They came out really nice and less greasy that deep fried doughnuts. I used brown sugar in the glaze, which gave them a caramel flavour. I had to give the rest to my parents-in-law, I just couldn't have that kind of temptation in the house. Thanks Vnut, for a great recipe!b

5 5

Excellent doughnuts .. I fried some of them, and my husband liked them better, but the baked ones were great too .. thanks!

5 5

Really great easy recipe! Like a previous reviewer, I substituted butter for the shortening, and I also used more flour than the recipe called for to get the dough thick enough that it'd retain the shape of my heart cookie cutter (I made these for Valentine's Day). I skipped the glaze and simply frosted with Nutella and powdered sugar. The doughnuts themselves have a mildly sweet flavor, more like a bread than a doughnut, so I really recommend topping them with a glaze or some type of frosting. They were pleasantly soft and I wouldn't call them moist, but they certainly weren't dry.