Baked Donuts

Work and house moving have kept me really busy lately that I haven't even had time to cook. Yet my desire to make food prevails over my tiredness, I've finally managed to squeeze a little bit time to try something new.

I tried to make donuts. Baked ones though! Well, I just don't think I have time to clean up the greasy kitchen after frying. Plus bake donuts sound healthier. My advise is not to over-bake it. Over-baking made my first attempt turned into donut-shaped bread.......even though they were still tasty.

(makes 1 dozen donuts)

Ingredients:
2 1/4 tsp quick acting yeast

3/4 cup lukewarm milk, scalded and then cooled 1/4 cup sugar
1 tsp salt

1 tsp nutmeg
1 egg

1 tbsp unsalted butter

2 1/2 cup flour

For Topping:
1/4 c. butter, melted
1 1/2 cup sugar
1 tbsp cinnamon

Directions:
In a large mixer bowl, dissolve yeast in warm milk. Set aside for 5 mins. Add sugar, salt, nutmeg, eggs, butter and half of the flour. Blend 30 sec on low speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl.

Cover and let rise in warm place until double for an hour. Turn dough onto well floured cloth-covered board. Roll around lightly to coat with flour (dough should be soft to handle). With flour-covered rolling pin, gently roll dough about 1/2" thick. Cut with floured 2 1/2" donut cutter. (If you have donut cutter like me, use 2" or 3" cookie cutter, and use smaller one for the inner circle)

Lift donuts carefully with spatula and place 2" apart on greased baking sheet. Brush donuts with melted butter. Cover and let rise until double, about 20 mins.

For topping, mix sugar and cinnamon.

In preheated 425 F oven, bake 8-10 minutes or until golden in color. Immediately after removing from oven brush with melted butter and shake in cinnamon sugar.