A Favorite Recipe: Oven Baked Doughnuts

By , January 23, 2011
oven baked doughnuts

Aly's oven baked doughnuts (Photo: Aly Zeiger).

When Aly first started getting interested in cooking for the family, she found a good, easy recipe for oven baked doughnuts.

OVEN BAKED DOUGHNUTS
2 large eggs
1/3 cup shortening
1 1/2 cup milk
1/2 cup sugar
1 1/2 t salt
2 T or 1 pkg yeast
2 t nutmeg
1/4 t cinnamon
4 3/4 cups flour
1/4 cup warm water

Scald milk, add shortening, sugar, salt and spices. Cool to lukewarm. Dissolve yeast in the1/4 cup warm water, add with flour and eggs to milk mixture. Beat until well mixed. Cover and let rise 1 hour. Turn onto floured board, roll out 1/2 inch thick and cut. Place on a greased cookie sheet 2 inches apart. Brush with melted butter, let rise until double. Bake at 400 degrees for 8-10 minutes Brush again with melted butter and roll in sugar.

Aly says that when it finishes rising, it’ll look like there’s not enough flour, but don’t add any! Also, she’s learned to cut them on the small side, as they expand a lot. She’s cut them into diamond shapes, and made doughnut shapes as well. They’re really nice—they have a very subtle flavor, not too sweet to have with a cup of cocoa or other sweet drink.

The recipe comes from A Grassroots Survival Company Cookbook of Memories Remedies & Recipes From the Great Depression 1929-198? a really wonderful book I received at a shower my coworkers threw for me when Michelle and I got engaged. It’s out of print, but can be found now and then—well worth looking for. I’ve referred to it here before.

2 Responses to “A Favorite Recipe: Oven Baked Doughnuts”

  1. Derek says:

    These look so fantastic! I might just have to surprise my fiance tomorrow with some! Hope all is well in the extra chilly part of the US, I was googling around to check out other Homestead Websites and found this! If you have some free time check out ours HomesteadEarth.com

  2. Mark Zeiger says:

    Derek, the doughnuts are great with a morning cup of coffee, very acceptable for a continental breakfast.

    I like your Web site–looks like there’s a lot of good information there. I know I’ll be checking it out more thoroughly. Thanks for stopping by!

    Mark

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