Baked Orange Doughnuts
|Yeast||1⁄2 Ounce (Two 1/4 Ounce, Active Dry/Compressed)|
|Warm water||1⁄2 Cup (8 tbs) (Lukewarm For Compressed Yeast)|
|Milk||1 Cup (16 tbs), scalded and cooled to lukewarm|
|Butter/Margarine||6 Tablespoon, melted and cooled|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||1 1⁄2 Tablespoon|
|Regular all purpose flour||5 Cup (80 tbs), unsifted|
|Butter||1⁄4 Pound, melted (1/2 Cup)|
|Sugar||1⁄2 Cup (8 tbs), mixed with two tablespoon cinnamon|
Dissolve yeast in warm water.
In large mixer bowl, combine milk, the 6 tablespoons butter, 1 cup sugar, salt, orange peel, eggs, yeast mixture, and 2 cups of the flour.
Beat with electric mixer on high speed about 3 minutes.
Gradually beat in remaining flour with a wooden spoon.
Turn dough out onto lightly floured board and knead until smooth, about 10 minutes.
Place dough in greased bowl, cover, and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down.
Roll out on floured board with rolling pin to 1/4-inch thickness.
Lift dough from board, tum over, and let rest 1 to 2 minutes.
Then cut with doughnut cutter or use a 3-inch biscuit cutter and cut hole with a 1 1/2-inch cutter.
Place cut-out doughnuts on greased baking sheet.
Let rise about 30 minutes in a warm place (80°) until almost doubled.
Bake in a 350° oven about 10 minutes or until lightly browned.
Brush at once with the 1/2 cup melted butter and sprinkle with sugar.