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Baked Orange Doughnuts

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  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)
  Salt 2 Teaspoon
  Grated orange peel 1 1⁄2 Tablespoon
  Eggs 2
  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.

Recipe Summary

Snack, Fruit Dessert

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