I once made donuts - the fried version and a friend asked me if it was baked. It didnt cross my mind and I started searching.
I found this great recipe from Paris Pastry ,tried it and it turned out awesome. So much more interesting that a fried donut. Baked donut is healthier in a sense that all those oil in a fried donut does go in here.
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| This one is filled with strawberry jam |
I tried it in so many different ways and this recipe was so versatile - i was amazed and so was my sister-in-law that she asked me to teach her the steps.
Time to share.
Baked Doughnuts ( from Paris Pastry )
Makes 2 dozen
Ingredients:
- 1 ⅓ cups warm milk, 95 to 105 degrees
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 tablespoons butter
- ⅔ cup sugar
- 2 eggs
- 5 cups all-purpose flour
- A pinch of nutmeg, freshly grated
- A pinch of ground cinnamon
- 1 teaspoon fine grain sea salt
Instructions:
- Place ⅓ cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast.
Makes 2 dozen
Ingredients:
- 1 ⅓ cups warm milk, 95 to 105 degrees
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 tablespoons butter
- ⅔ cup sugar
- 2 eggs
- 5 cups all-purpose flour
- A pinch of nutmeg, freshly grated
- A pinch of ground cinnamon
- 1 teaspoon fine grain sea salt
Instructions:
- Place ⅓ cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast.
-Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
- Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.
- Punch down the dough and roll it out ½-inch thick on your floured countertop. Using a doughnut cutter, stamp out circles. I also did a few round balls and a few flat round where I planned to filled it with pastry cream (like Boston Cream Donut) and another with strawberry jam cause that will be hubby's favorite. Transfer the circles to a parchment-lined baking sheet and Cover with a clean cloth and let rise for another 45 minutes.
- Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.
- Punch down the dough and roll it out ½-inch thick on your floured countertop. Using a doughnut cutter, stamp out circles. I also did a few round balls and a few flat round where I planned to filled it with pastry cream (like Boston Cream Donut) and another with strawberry jam cause that will be hubby's favorite. Transfer the circles to a parchment-lined baking sheet and Cover with a clean cloth and let rise for another 45 minutes.
- Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.
- Remove the doughnuts from the oven and let cool for just a minute or two.
Start decorating or filling it with your favorite fillings or toppings.
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| Cinnamon Sugar |
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Boston Cream   All you have to do is poke these doughnuts with an apple knife and you can pipe in the cream or jam of your choice in the doughnut. |
Eat immediately if not sooner.
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