Baked doughnuts

 
                              Baked Doughnuts
 
 Recipe By     : The Fannie Farmer Cookbook
 Serving Size  : 24   Preparation Time :0:15
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tbsps         yeast
      1/3  c             water -- warmed
    1 1/2  c             skim milk -- at room temperature
      1/3  c             oil -- at room temperature
      1/4  c             granulated sugar
    2      tsps          salt
    2      tsps          nutmeg
    2                    egg whites -- whipped
    4 1/2  c             unbleached flour
      1/2  c             egg white
    1      c             sugar with 1 teaspoon cinnamon
 
 Preheat oven at 450 after first and second rise.  To proof yeast, mix 1/4 cup
warm (115) 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" thick.  Use a
3" doughnut cutter and cut out the doughnuts, placing them (and the
doughnut holes) on prepared baking pans, 1" 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.  !
  Brush 
 each doughnut and doughnut hole with egg white and roll in the cinnamon sugar. 
 
 
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