Baked Doughnuts

These doughnuts are best eaten straight away right out of the oven.  Not that you would find many people who think that is a problem. This recipe I have adapted from here.

Serves per doughnut

Baked Doughnuts
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Ingredients

  • 1 1/3 cups warm milk
  • 1 packet active dry yeast
  • 2 tbsp butter
  • 2/3 cup sugar
  • 5 cups all purpose flour
  • 1/8 tsp cinnamon
  • 1 tsp salt
  • 1/2 cup butter, melted
  • 1 1/2 cup sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat oven to 375 degrees and line cookie sheets with parchment.
  2. Place 1/3 cup of warm milk in bottom of your mixing bowl.
  3. Stir in the yeast and sugar and let it proof for 5 minutes.
  4. Stir the remaining milk with the 2 tbsp melted butter and add to the yeast.
  5. With a fork stir in the ggs, flour, cinnamon and salt just until the flour is incorporated.
  6. With the hook attachment beat the dough for a few minutes. You want the dough to pull away from the sides of the bowl. Add a few tbsp of water if you need to make the dough softer.
  7. Remove the dough to a floured counter top and knead a few times before shaping into a ball.
  8. Transfer dough to a greased bowl and place somewhere warm so it can rise for an hour.
  9. Punch down the dough and roll it into 1/2 inch thiskness.
  10. Using a cookie cutter cut out circles and place them on the parchment lined cookie sheets.
  11. Using a smaller cutter cut out centre holes.
  12. Cover with a clean cloth and let rise for 45 minutes.
  13. Bake in your rpeheated oven for 8 to 10 minutes until golden.
  14. Place the 1/2 cup butter in a bowl.
  15. In another bowl stir together the sugar and cinnamon.
  16. When the doughnuts are just cool enough to touch dip the tops into the butter and then the sugar.
  17. Eat away.
Recipe Type: Breakfast
7.6.4
148

Preheat oven to 375 degrees and line cookie sheets with parchment.

Place 1/3 cup of warm milk in bottom of your mixing bowl.

Stir in the yeast and sugar and let it proof for 5 minutes.

Stir the remaining milk with the 2 tbsp melted butter and add to the yeast.

With a fork stir in the eggs, flour, cinnamon and salt just until the flour is incorporated.

With the hook attachment beat the dough for a few minutes. You want the dough to pull away from the sides of the bowl. Add a few tbsp of water if you need to make the dough softer.

Remove the dough to a floured counter top and knead a few times before shaping into a ball.

Transfer dough to a greased bowl and place somewhere warm so it can rise for an hour.

Punch down the dough and roll it into 1/2 inch thickness.

Using a cookie cutter cut out circles and place them on the parchment lined cookie sheets.

Using a smaller cutter cut out centre holes. I also add this to be baked.  They make great little doughnut holes.

Cover with a clean cloth and let rise for 45 minutes. Bake in your preheated oven for 8 to 10 minutes until golden.

Place the 1/2 cup butter in a bowl. In another bowl stir together the sugar and cinnamon. When the doughnuts are just cool enough to touch dip the tops into the butter and then the sugar.

 

Eat away.

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