No-Fry Doughnuts

2 packages active yeast

1/4 cup warm water(105*-115*)

1 1/2 cups whole milk, room temperature

2 eggs, room temperature

1/2 cup sugar

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. cinnamon

1/3 cup shortening

about 4 1/2 cup flour

about 1/4 cup melted butter

In a mixer bowl, dissolve yeast in the warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend on low speed for about 1 minute, scraping bowl often. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of the bowl. Cover; let rise in warm place until double.

Turn dough onto a well floured board; roll around to coat dough with flour. Dough is soft to handle. Gently roll dough 1/2 inch thick. Cut with a floured doughnut cutter (2 1/2 inch diameter and 1 inch center hole.)

Place the doughnuts 2 inches apart on parchment lined baking sheets ; cover and allow to double in size.

Preheat oven to 4 25 degrees. Bake the doughnuts for about 8-10 minutes or until golden. Immediately brush doughnuts with butter.

Coatings:

Cinnamon Sugar:

1/2 cup sugar

1/2 tsp. cinnamon

Place in plastic bag; mix. Toss doughnuts one at a time in mixture to coat.

Chocolate Glaze:4 oz. semisweet chocolate

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt butter and chocolate until combined. Add to sugar and vanilla. Stir until combined . Add enough hot water until the glaze is the correct consistency.

Vanilla Glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt the butter and add to sugar and vanilla. Blend together until combined. Add just enough water to create the correct glaze consistency.

Jelly Doughnuts

Yeast Dough:

1 cup warm water

2 1/4 tsp. active yeast

4 1/2 cups flour

2/3 cup sugar

2/3 cup butter, softened

3 eggs

2 tsp. vanilla

1 tsp. salt

zest from 1 lemon

beaten egg white

Jam

powdered sugar

Bloom the yeast in the warm water. In a bowl of a stand mixer fitted with the dough hook, add the 3 cups flour, yeast mixture, sugar, and softened butter beaten eggs, vanilla, salt and zest. Blend and add remaining flour and continue to beat/knead until dough dough is smooth. Place dough in a large lightly greased bowl and cover with plastic. Let rise once. Punch down and place in refrigerator for at least 3 hours. Roll dough out to a 3/8 inch thickness on a lightly floured surface. Using a 3-31/2 inch round cutter, cut out rounds and place on a floured surface until all the dough has been cut out.

Place 1 heaping tsp. of jam on half of the rounds. Brush the edges of the all the rounds with egg white. Place the unfilled rounds over the top of the jam filled rounds and pinch the edges to seal the seams. P[lace the filled doughnuts onto a parchment lined baking sheet and allow to rise about an hour or until really puffy.

In a large pot add about 3 -31/2 inches of oil; heat vegetable oil to 375 degrees. Add the doughnuts into the hot oil. Do not over crowd. Cook for about 2 minutes on each side until golden brown. You may want to check the first one for doneness and continue . Drain the doughnuts on paper towels and dust with powdered sugar.