*  Exported from  MasterCook  *

                   Baked Doughnuts with Cinnamon Glaze

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Donuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Flour -- divided
     2/3  cup           Sugar
   2      packages      Active dry yeast
   1      teaspoon      Salt
   1      teaspoon      Lemon peel -- grated
     1/2  teaspoon      Nutmeg -- ground
   2      cups          Milk -- divided
     1/2  cup           Butter or margarine
   2                    Eggs
   2      cups          Powdered sugar -- sifted
     1/2  teaspoon      Cinnamon

1.  Combine 2 cups flour, sugar, yeast, salt, lemon peel and nutmeg 
in large bowl. 
2.  Combine 1-3/4 cups milk and butter in 1 quart saucepan. 
Heat over low heat until mixture is 120-130*.  
(Butter does not need to completely melt).
 3.  Gradually beat milk mixture into flour mixture with electric 
mixer at low speed.  Increase speed to medium; beat 2 minutes 
scraping down side of bowl once.
 4.  Beat in eggs and 1 cup flour at low speed. 
Increase speed to medium; beat 2 minutes, scraping down side of bowl once.
 5.  Stir in enough additinal flour, about 2 cups with wooden 
spoon to make soft dough.  Cover with greased plastic wrap; 
refrigerate at least 2 hours or up to 24 hours.
 6.  Punch down dough.  Turn out dough onto lightly floured surface.  
Kenad dough about 1 minute or until dough is no longer sticky, 
adding remaining 1/2 cup flour to prevent sticking if necessary.
 7.  Grease 2 large baking sheets.  Roll out dough to 1/2 inch 
thickness with lightly floured rolling pin. 
Cut dough with floured 2-3/4 inch doughnut cutter. 
Reroll scraps reserving doughnut holes. 
8. Place doughnuts and holdes 2 inches apart on prepared baking sheets. 
Cover with towels; let rise inwarm place abou 30 minutes or until doubled in bulk.
 9. To prepare glaze, combine powdered sugar and cinnamon in small bowl. 
Stir in enough remaining milk, about 1/4 cup to thin glaze to 
desired consistency. Cover and set aside. 
10.  Preheat oven to 400*.  Place pieces of waxed paper under wire 
racks to keep counter clean. 
11.  Bake doughnuts and holes 8-10 minutes or until golden brown.  
Remove from pan with spatula; cool on wire racks 5 minutes. 
12.  Dip warm doughnuts into glaze.  Place right side up on racks, 
allowing glaze to drip down sides.  
These are best when served warm.

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