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Oven doughnuts




I have tried so many versions of glazed doughnuts, and this one finally came out perfect


2 packages dry yeast

1/3 cup lukewarm water

1 1/2 cup milk

1/3 cup butter

1/4 cup sugar

C 2 t salt

C 2 t nutmeg

2 eggs

4 1/2 flour for all use a little more equal Paris city flour

To sprinkle

1/2 cup melted butter

C 1 t cinnamon

Pour the yeast in lukewarm water in a small bowl and let it dissolve for 5 minutes put the milk and butter in a small saucepan and heat until butter is melted let it cool down until lukewarm put the mixture of yeast a large bowl and add the milk mixture into the mix 1/4 cup sugar salt moskokarydo the eggs and beat 2 cups flour mixed well to add the remaining 2/12 cups flour

Beat again until a smooth mixture and cover the bowl and let dough double in size about one hour a sprinkle surface with flour and place dough on your dough will be soft and the city wants enough flour to surface to prevent sticking, but I could easily shave roll out the dough into a round approximately one hundredth the thickness of a glass or take a form with a diameter of 6 cm and cut round if you use a shorter cut to the heart to become like rings place on greased baking sheet approximately 2 cm away from each other would stretch city will let them climb climb for 20 minutes to bake in a preheated oven at 220 degrees for 10 minutes or a little more until they become slightly golden brown then remove from the oven to get ready melted butter and a brush and the sugar with the cinnamon on a baking sheet sprinkle sugar and cinnamon donuts attended each with melted butter and then roll it in sugar, served warm

The recipe is Telly try Tselemendes is from The Fannie Farmer Cookbook is light and soft and you can put in the freezer



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