Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 Teaspoons Active Dry Yeast

  3. 1/3 Cup Warm Water

  4. 2 1/4 Cups Sugar

  5. 1/2 Teaspoon Sugar

  6. 1/3 Cup Vegetable Shortening -- Melted

  7. 1 1/2 Cups Milk -- Scaled

  8. 2 Teaspoons Salt

  9. 2 Teaspoons Vanilla Extract

  10. 2 Large Egg

  11. 1/4 Cup Wheat Germ

  12. 1/4 Cup Soy Flour

  13. 1/4 Cup Oat Bran

  14. 4 1/2 Cups All-Purpose Flour

  15. 2 Teaspoons Ground Cinnamon

  16. 1 Cup Unsalted Butter -- Melted

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, sprinkle the yeast over the warm water. Allow the yeast to soften for 5 minutes, then stir the yeast into the water along with the 1/2 teaspoon sugar. Set the mixture aside to proof for 10 minutes; it should be foamy. Mix the melted shortening into the warm milk, ( *which has cooled to lukewarm) then add the liquid to the yeast mixture slong with 1/4 cup of the remaining sugar, the salt, vanilla, eggs, wheat germ, soy flour, oat bran, and 1 1/2 cups of the flour. Beat vigorously until very well blended. Stir in the remaining flour and beat until smooth. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough is doubled in bulk, about 1 hour. Punch the dough down, turn it out on a well-floured board, and pat it out so that the dough is about 1/2 inch thick. Using a star cookie cutter, cut out the dough and place the doughnuts 2 inches apart on buttered cookie sheets. Allow the doughnuts to rise uncovered for another 20 to 30 minutes or until they are doubled. Preheat the oven to 400 degrees. Mix the remaining 2 cups sugar with the cinnamon. Bake the doughnuts for about 10 to 15 minutes or just until they are golden brown. Dip them quickly into the melted butter and roll them in the cinnamon sugar. Makes about 3 dozen.


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