Recipes

These may be made the old fashioned way but I put all the ingredients in the bread machine on dough cycle.

Dough will be soft to handle.

With floured rolling pin, gently roll dough until about 1/2 inch thick, cut with floured 2 1/2 inch doughnut cutter.

Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet.

Brush doughnuts with melted butter.

Cover, let rise until doubled, about 20 minutes.

Heat oven to 425°.

Bake 8 to 10 minutes or until golden.

Immediately brush with melted butter and shake in sugar and cinnamon sugar or spread with glaze.

Cinnamon sugar mixture: 1/2 cup sugar and 1/2 tsp cinnamon

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioner's sugar and 1 1/2 tsp vanilla. Stir n 4 to 6 Tbsp. water, one Tbsp at a time, until melted glaze is of proper consistency.

CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with

the first addition of flour. After baking, shake doughnuts in confectioners sugar or spread with chocolate glaze.

APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce for the milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon cloves for the 1 teaspoon nutmeg and 1/4 teaspoon cinnamon.