No-Fry Doughnuts

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No-Fry Doughnuts Ingredients

1/4 c Water; warmed	1 Egg; beaten
1 pk Dry yeast	1/3 c Soy milk
2 1/4 c Flour	1/2 ts Salt
2 tb Sugar	Sugar
1/3 c Margarine	Cinnamon

Instructions for No-Fry Doughnuts

Recipe By : Jewish Action Magazine Combine yeast and water in a small bowl. Set aside. In another bowl combine the flour, sugar, and salt. Cut in the margarine until the mixture is crumbly. (I didnt get crumbly - it seemed like not enough margarine to make it crumble - but the results were fine!) Add the yeast mixture, milk and egg to the flour mixture. Mix well, set aside and let rise for 30 to 45 minutes. Punch down and break the dough into about 24 pieces. Roll the pieces into balls and place them onto greased cookie sheets. Press the balls down and flatten them. Spray lightly with vegetable spray and lightly sprinkle with cinnamon and sugar. (I forgot to spray them so less of the cinnamon and sugar stuck -but the results were fine!) Bake at 400F until lightly golden. (15-25 minutes depending on the size of the doughnuts). Remove immediately and serve. I tried to make these into jelly donuts by putting jelly on one disk and covering it with another one and sealing the edges - this didnt work to well, they didnt stay sealed. I had better success with poking a hole into a ball, adding some jelly and closing it up afterwards. (Before baking) For the jelly donuts I skipped the cinnamon and sugar and after they were baked I dusted them with confectioners sugar. I want to try glazing the "unjellied" version next! Another note - they come out not quite looking like donuts - more like itty bitty rolls, but they taste quite donut like! Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on Nov 4, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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