I love doughnuts. Those lovely snacks are good for morning breakfast, afternoon tea time or even midnight snacks.
But unfortunately they are DEEP FRIED….. so I’ve been avoiding any chewing activities involving those round shaped evil goodies. Until one fine day when I found a perfect Baked Doughnuts recipe that can replace its evil fried – sister.
This baked doughnut is chewy, tender and fluffy. And personally, I like them in small sizes (doughnut holes size) so I don’t really feel guilty if I chew lots of ‘em unconsciously. The recipe you’ll see below is basically taken from the link above, but I’ve made some modifications on the topping part.
These doughnuts taste best if made and eaten on the same day. You can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter for about an hour before baking.
Makes about 20 doughnut holes
1 1/3 cups warm milk, 95 to 105 degrees
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
1 teaspoon salt
1/2 cup butter, melted (you can reduce it if you don’t like it too buttery)
1 1/2 cups granulated sugar
1 tablespoon cinnamon
1/2 cup butter, melted (just like the above, you can lessen the amount if you don’t like it to be too buttery)
1 1/2 cups icing sugar
1 tablespoon chocolate powder
Paper bag – to shake the topping 😉
Things you need to do:
Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt.
Working with the dough – you can use your mixer to make the dough.. as for me, since my mixer was spoiled the last time I made bread, this time I did it manually.. by hands ..oh yeah it’s like burning the calories before consuming the doughnuts.. (wise move, right 😉 ?)
Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t over-flour.
Knead the dough for a few minutes and then put the dough to a lightly-greased bowl. Cover it and then let the dough rise for about an hour or until it has doubled in size (how long it takes will depend on the temperature of your kitchen).
Punch down the dough (yeah, you just gotta use your hands here) and roll it out to about 1/2-inch thickness on a lightly-floured counter (just spread some flour on the counter where you will be punching the dough). Cut the dough with a 1-inch cookie cutter to make the doughnut holes. Carefully put the them onto a parchment- or silpat-lined baking sheet. Cover the tray with lightly greased plastic wrap. (At this point, you may choose to either refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
Bake in a 180 C degree – fan oven until the bottoms are just golden-colored, about 8 to 10 minutes. Start checking your doughnut holes around the 8-minute mark. They should still be pale on top, not golden and browned, and just barely baked through.
Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter.
Fill the paper bag with the cinnamon and sugar (or chocolate powder – icing sugar), put in the doughnuts in the paper bag, then shake them till they are well coated! (this is one of the fun part ;), kind of reminds me of those shake-fries they have over at the McDonald’s).
- If you bake the dough till the top is golden brown, the result will be less chewy and soft.
- You can also serve them with cream cheese dipping sauce if you like