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    You are in: Home / Baking / No-Fry Doughnuts Recipe
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    No-Fry Doughnuts

    No-Fry Doughnuts. Photo by joosichieri

    1/4 Photos of No-Fry Doughnuts

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    V'nut-Beyond Redemption's Note:

    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:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

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

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on April 25, 2004

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2004

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for No-Fry Doughnuts

    Serving Size: 1 (71 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 235.5
     
    Calories from Fat 88
    37%
    Total Fat 9.8 g
    15%
    Saturated Fat 4.9 g
    24%
    Cholesterol 32.8 mg
    10%
    Sodium 162.1 mg
    6%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 14.0 g
    56%
    Protein 3.7 g
    7%

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