Baked Almond Doughnuts Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs), scalded | |
| Salad oil | 6 Tablespoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Yeast package | 2 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Nutmeg | 3/4 Teaspoon | |
| Flour | 4 1/2 Cup (16 tbs), sifted | |
| Almonds | 1 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Glaze | ||
Directions
Mix the milk with oil, sugar and salt and cool to lukewarm.
Dissolve the yeast in warm water in a large bowl, then stir in the milk mixture, eggs and nutmeg.
Blend in the flour and 1/2 cup almonds gradually.
Turn out on a floured board and knead until smooth and elastic.
Return to bowl and grease top of dough.
Cover and let rise in a warm place until doubled in bulk.
Turn out on a floured board and roll to 1/2-inch thickness.
Cut into 2 1/4-inch rounds with a doughnut cutter.
Place 2 inches apart on greased baking sheets and brush with 1/4 cup butter.
Let rise in a warm place for 20 to 30 minutes.
Bake at 425 degrees for 8 to 10 minutes.
Brush with remaining butter, then cool enough to handle.
Dip in warm Glaze, then in remaining almonds.
Let stand to set Glaze.
Dissolve the yeast in warm water in a large bowl, then stir in the milk mixture, eggs and nutmeg.
Blend in the flour and 1/2 cup almonds gradually.
Turn out on a floured board and knead until smooth and elastic.
Return to bowl and grease top of dough.
Cover and let rise in a warm place until doubled in bulk.
Turn out on a floured board and roll to 1/2-inch thickness.
Cut into 2 1/4-inch rounds with a doughnut cutter.
Place 2 inches apart on greased baking sheets and brush with 1/4 cup butter.
Let rise in a warm place for 20 to 30 minutes.
Bake at 425 degrees for 8 to 10 minutes.
Brush with remaining butter, then cool enough to handle.
Dip in warm Glaze, then in remaining almonds.
Let stand to set Glaze.
Chef
