In Mexico City they have churros. In Rome they have zeppole. In New Orleans they have beignets. It’s nearly impossible to find a culture that doesn’t love their doughnuts. Doughnut varieties are as different as the cultures that adore them. They can be yeast raised or cake style, filled or glazed, fried or baked but they’re always delicious.
Homemade doughnuts are surprisingly easy to make. While they may not be practical for a busy day breakfast, they sure will keep the family close by on a relaxed weekend morning. You can just imagine how the house will smell. The hardest part will be keeping your family at bay while you take the fresh baked doughnuts out of the oven. For lots more baking tips, visit Crisco.com
1. HEAT oven to 450°F. Line cookie sheets with foil. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until mixture leaves sides of bowl and soft dough forms.
2.KNEAD dough on lightly floured surface just until smooth. Roll out dough to 1/4-inch thickness. Cut with floured doughnut cutter. Remove holes; reroll.
3.COMBINE sugar and cinnamon in small bowl; mix well. Dip biscuit rings in melted butter; dip in sugar-cinnamon mixture. Twist rings once; place 1 inch apart on foil-lined cookie sheet.
4.BAKE 10 to 12 minutes or until golden brown. Serve warm or cool.
2 cups Martha White® Self-Rising Flour
1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
OR 1/4 cup Crisco® All-Vegetable Shortening
3/4 cup milk
1 cup sugar
2 teaspoons ground cinnamon
1/3 cup butter, melted
to you by Amy Tobin
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