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Baked Almond Doughnuts

Southern.Crockpot's picture
  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
  Nutmeg 3⁄4 Teaspoon
  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.

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