Baked Spice Doughnuts Recipe - milk

Method

• Here is one from the book, "Breads of New England", I'm not sure of the authors name, though.
• In a saucepan, combine lowfat milk, shortening, sugar and salt.
• Place over medium heat and stir till shortening is melted.
• Remove from heat and whisk in cinnamon and nutmeg.
• Transfer to a large mixing bowl to cold.
• When barely hot to the touch, stir in dissolved yeast and beaten Large eggs.
• Add in 2 c. of flour and beat with a wooden spoon till smooth.
• Stir in sufficient remaining flour to create a moist, stiff dough.
• Turn out onto a lightly floured surface.
• Knead gently working in additional flour, if necessary.
• The dough should be soft but not sticky.
• Cover with a clean towel and let rest 30 min.
• Generously grease two baking sheets.
• Roll the dough to a 1/2 inch thickness and cut out with a 2 1/2 inch doughnut cutter.
• Transfer to the prepared baking sheets.
• (You will have about 36 doughnuts.)
• Brush with 1/4 c. of the melted butter.
• Cover loosely with plastic wrap and let rise.
• When double in bulk, brush with remaining 1/4 c. butter.
• Place in a preheated 425 oven and bake 12-15 min or possibly till lightly browned.
• Cold on rack 5 min then sprinkle with the cinnamon sugar while hot.