Serves: 36
Total Calories: 81
1. In large mixing bowl, pour hot milk over shortening. Stir in sugar, salt, spices and KELLOGG'S ALL-BRAN cereal. Cool to lukewarm.
2. Dissolve yeast in lukewarm water. Let stand 5 minutes. Add to cereal mixture together with eggs. Mix well. Add flour and thoroughly combine. Cover and let stand in warm place until doubled in bulk, about 1 hour.
3. Turn dough out on well-floured board. Shape into a ball. (Dough will be very soft to handle.) Roll out lightly to about 1/2 inch of thickness. Be careful not to stretch dough. Cut with floured 3-inch doughnut cutter. Place about 2 inches apart on baking sheets coated with cooking spray. Brush with melted butter and let rise in warm place until doubled in bulk, about 20 minutes.
4. Bake at 425°F about 10 minutes. Cool and ice with thin icing or decorate as desired.
This Baked Doughnuts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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