Baked Almond Doughnuts
|Scalded milk||3⁄4 Cup (12 tbs)|
|Salad oil||6 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Sifted flour||4 1⁄2 Cup (72 tbs)|
|Chopped roasted almonds||1 1⁄4 Cup (20 tbs)|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Glaze||1⁄4 Cup (4 tbs)|
Mix the milk with oil, sugar and salt and cool to lukewarm.
Dissolve the yeast in warm water in a large bowl, then stir in the milk mixture, eggs and nutmeg.
Blend in the flour and 1/2 cup almonds gradually.
Turn out on a floured board and knead until smooth and elastic.
Return to bowl and grease top of dough.
Cover and let rise in a warm place until doubled in bulk.
Turn out on a floured board and roll to 1/2-inch thickness.
Cut into 2 1/4-inch rounds with a doughnut cutter.
Place 2 inches apart on greased baking sheets and brush with 1/4 cup butter.
Let rise in a warm place for 20 to 30 minutes.
Bake at 425 degrees for 8 to 10 minutes.
Brush with remaining butter, then cool enough to handle.
Dip in warm Glaze, then in remaining almonds.
Let stand to set Glaze.