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2 Tablespoon Yeast
1/3 cup Water, warmed
1 1/2 cup skim Milk, at room temperature
1/3 cup Oil, at room temperature
1/4 cup granulated Sugar
2 teaspoon Salt
2 teaspoon Nutmeg
2 Egg whites, whipped
4 1/2 cup unbleached Flour
1/2 cup Egg white
1 cup Sugar with 1 teaspoon Cinnamon
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Preheat oven at 450 degree F. after first and second rise. To proof yeast, mix 1/4 cup warm (115 degree F) water with 1/2 teaspoon honey; stir and set aside until foamy. In mixing bowl, combine proofed yeast, milk, oil, 1/4 cup sugar, nutmeg, egg whites, and 2 cups flour. Beat briskly until well blended. Add remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in size, about 1 hour. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2 inch thick. Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on prepared baking pans, 1 inch apart. These don’t spread much; they rise. Let the doughnuts rest and rise 20 minutes, uncovered. Bake about 10 minutes, or a little longer, until they have a touch of golden brown. Remove from the oven. On a sheet of wax paper spread cinnamon sugar.
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