This vintage baked doughnut recipe, published by the New York Daily News Recipe Department, offers a flavorful twist on a traditionally fried treat. Spiced with nutmeg and cinnamon, these doughnuts are made from a yeast-raised dough enriched with milk, butter, and eggs. Baking instead of frying produces a lighter, less greasy doughnut—perfect for those craving comfort food with a nostalgic flair. Brushed with melted butter and dipped in sugar, they’re ideal for breakfast or a cozy afternoon snack.
Ingredients
- 1½ cups milk (scalded and cooled to lukewarm)
- ⅓ cup butter (melted )
- ¼ cup sugar
- 2 tsp salt
- 2 tsp nutmeg
- ½ tsp cinnamon
- 2 eggs
- 2 pkg active dry yeast
- ¼ cup warm (not hot water)
- 5 cups flour (sifte, approximately)
- melted butter (for brushing)
- additional sugar (for coating)
Instructions
Step 1: Prepare Dough Base
- Scald 1½ cups milk and let cool to lukewarm.
- In a saucepan, combine milk, melted butter, sugar, salt, nutmeg, cinnamon, and eggs. Mix until blended.
Step 2: Activate Yeast
- Dissolve yeast in ¼ cup warm water (not hot).
- Add yeast mixture to milk mixture and stir until smooth.
Step 3: Mix and Knead Dough
- Gradually stir in flour.
- Knead until dough is smooth and elastic (add more flour if mixing by hand).
- If using a stand mixer, beat until smooth and elastic.
Step 4: First Rise
- Place dough in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour).
Step 5: Shape Doughnuts
- Roll dough to ½-inch thickness.
- Cut with a doughnut cutter.
- Place on greased cookie sheets, 2 inches apart.
- Cover and let rise again until doubled (about 40 minutes).
Step 6: Bake and Finish
- Bake in a 425°F oven until golden brown (about 10 minutes).
- Brush hot doughnuts with melted butter and dip in sugar.
Tips
- Brush with butter while still warm so the sugar adheres better
- Dip in cinnamon sugar instead of plain sugar for extra flavor
- These freeze well before sugaring; thaw and finish later
- Roll slightly thicker for softer, bread-like doughnuts
- Add grated nutmeg fresh for stronger spice notes
- Use a smaller cutter for doughnut holes
- Serve warm for best texture
- Excellent base for glaze if preferred over sugar
- Dough can be made the night before and refrigerated for first rise
Nutrition
Calories: 63kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gTrans Fat: 0.004gCholesterol: 8mgSodium: 33mgPotassium: 23mgFiber: 0.4gSugar: 3gVitamin A: 23IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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