How about no fry donuts....

[pumba]

No-Fry Doughnuts 18 Doughnuts

2 pk Active Dry Yeast

1/4 c Warm Water
1 1/2 c Lukewarm Milk, scalded

- and cooled

1/2 c Sugar

1 ts Salt

1 ts Nutmeg

1/4 ts Cinnamon

2 Eggs

1/3 c Shortening
4 1/2 c Flour

Melted Butter, for brushing

Cinnamon Sugar, for dipping

In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt,
spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium
speed, scraping bowl occasionally. Stir in remaining flour until smooth,
scraping sides of bowl. Cover. Let rise in warm place until double (50 -
60 minutes). Turn dough on to well-floured cloth-covered board; roll
around lightly to coat with flour. Dough will be soft to handle. With
floured stockinette-covered 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 double, about 20
minutes.

Heat oven to 425F degrees. Bake 8 to 10 minutes or until golden.
Immediately brush with melted butter and shake in cinnamon sugar.

 

[Lisa P.]

Bet it would be easy to just roll this out and cut into 2" x 3" rectangles, rather like beignets. Less waste and faster. Thanks for posting!