July 16th, 2012 | Posted by Monika Topolko in Recipes

Baked Doughnuts

Baked doughnuts are nothing like the deep fried ones, but they’re still really delicious! This guilt free version of fried doughnuts is coated with some butter and cinnamon sugar, which makes them soft and fluffy. You can also cover them with sugar glaze, icing sugar or chocolate glaze and sprinkle with whatever you like or have on hand, from shredded coconut to chopped nuts and colorful pearls.

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Baked Doughnuts

Makes 10-12 doughnuts
Prep time:
Cook time:
Total time:
Difficulty: Basic

Category: Breakfast, Sweet breads
This recipe was adapted from recipe adapted from Doughnuts by Lara Ferroni. The original recipe calls for 300-440g of flour, but the dough was still too sticky so I continued to add flour until it was nice and smooth. I ended up adding around 100g of flour more so I adjusted to flour quantity in the recipe to 550g. You might need a bit less or a bit more in the end. Just add the flour slowly until you get a nice dough that doesn’t stick to your hands.
For the dougnuts:
1 egg
50g sugar
1 tablespoon vanilla sugar
240ml tepid milk
7g instant dry yeast
1 teaspoon salt
1 teaspoon vanilla extract
110g butter, cut into 2cm cubes
500-550g flour
1 teaspoon cinnamon
For the cinnamon-sugar coating:
Ingredients
25g butter, melted
75g sugar
1 teaspoon cinnamon
Directions
In the bowl of your standing mixer with paddle attachment, beat the egg, sugar and vanilla sugar for 1 minute. Mix in milk, yeast and vanilla extract. Add half of the flour and mix on medium speed until well incorporated. Now add butter, one cube at the time and mix until smooth. Remove paddle attachment and attach the dough hook. Add cinnamon and slowly start adding the rest of the flour while mixing on low speed. Stop adding flour when the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky. You will probably need between 500g and 550g or even a bit more. Adjust the amount if necessary. Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about 1cm thickness. With biscuit cutters, cut out 8cm circles and transfer them to a baking sheet lined with parchment paper. With a 3cm biscuit cutter, cut out holes from the middle. At this point you can refrigerate the doughnuts overnight. Take them out an hour before baking and leave them in a warm place to rise. If you're baking them the same day, cover the doughnuts with a kitchen towel and and let sit on top of the preheating oven until almost doubled in size, about 30 minutes.
Preheat the oven to 180° C. Bake the doughnuts for 10 minutes. Leave them to cool for 2-3 minutes. In the meantime, combine sugar and cinnamon in a shallow dish. Bush the top of each doughnut with melted butter using a pastry brush, and dip into sugar-cinnamon mixture. They're best eaten warm.

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