Nancy
Well-known member
Hi all-
For those who have to watch sodium, and even for those who don't, this is a recipe that works for Joe. It's not your usual greasy doughnuts and does take some work. But if you're missing your doughnuts due to dietary restrictions, you might like this. Found the recipe on the web:
******************************************
"Posted by : Ruth Heiges
No-Fry [Baked] Doughnuts
~~~~~~~~~~~~~~~~~~~~~~~~
2 packages dry yeast (about 35 gr of fresh, or 2 scant Tbsp)
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon (optional)
2 eggs
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally.
Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50-60 minutes).
Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle.
With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).
Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or spread with glaze.
Makes 1-1/2 to 2 dozen doughnuts.
Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency.
MY EXPERIENCE: It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinette; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer.
I did not brush them with butter either before or after baking, with no apparent
harm (since I was using glaze instead of cinammon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.
Final verdict: They may look a bit like bagels, but they taste as doughnuts should.
Ruth"
**************************************************
Note: For Joe, I eliminate the salt and use water in place of milk.
Instead of cinnamon sugar, I glazed them right after taking them out of the oven with a loose glaze (w/o butter) and let them dry on racks. Then when they're dry, I reglazed them on top with a stiffer glaze (w/o butter), like a frosting. I did half with chocolate glaze and half with lemon glaze. Hey, lemdonuts--in honor of your surgical success!
For those who have to watch sodium, and even for those who don't, this is a recipe that works for Joe. It's not your usual greasy doughnuts and does take some work. But if you're missing your doughnuts due to dietary restrictions, you might like this. Found the recipe on the web:
******************************************
"Posted by : Ruth Heiges
No-Fry [Baked] Doughnuts
~~~~~~~~~~~~~~~~~~~~~~~~
2 packages dry yeast (about 35 gr of fresh, or 2 scant Tbsp)
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon (optional)
2 eggs
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping
In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally.
Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50-60 minutes).
Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle.
With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).
Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or spread with glaze.
Makes 1-1/2 to 2 dozen doughnuts.
Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon
Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency.
MY EXPERIENCE: It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinette; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer.
I did not brush them with butter either before or after baking, with no apparent
harm (since I was using glaze instead of cinammon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.
Final verdict: They may look a bit like bagels, but they taste as doughnuts should.
Ruth"
**************************************************
Note: For Joe, I eliminate the salt and use water in place of milk.
Instead of cinnamon sugar, I glazed them right after taking them out of the oven with a loose glaze (w/o butter) and let them dry on racks. Then when they're dry, I reglazed them on top with a stiffer glaze (w/o butter), like a frosting. I did half with chocolate glaze and half with lemon glaze. Hey, lemdonuts--in honor of your surgical success!
Maybe I can help ther hubby out and save his arteries. I don't touch but maybe 1 out of a box. Too much fat. 
