BAKED YEAST DOUGHNUTS
Baked yeast doughnuts are easier to make than you might think. This recipe uses wholemeal spelt flour to keep them light and fluffy. Once baked, the doughnuts are rolled in lightly spiced sugar. But be warned, they're so delicious it's impossible to stop at one.
Provided by Choclette @ Tin and Thyme
Categories Afternoon Tea Snack
Time 1h40m
Number Of Ingredients 9
Steps:
- Warm the milk in a small pan until it's tepid. Pour it into a large mixing bowl or bowl of your food mixer, add the yeast and 1 tsp of the sugar. Stir until the yeast is dissolved. Cover and leave for ten minutes or until the milk has turned frothy.
- Whilst you're waiting, melt the butter in the same pan you used for the milk. Butter or oil your doughnut moulds and place on a baking tray.
- Add all the other ingredients to the bowl and stir by hand or use a food mixer until the mixture comes together to form a dough. Knead for five minutes.
- Cut the dough into twelve evenly sized pieces. Lightly oil your work surface then roll each piece into a string long enough to fit around each doughnut hole mould.
- Lay them in the moulds and pinch the ends together so that the dough rounds are more or less even.
- Cover with a tea towel or large plastic bag and leave to rise until doubled in size. This usually takes about an hour, but could be a bit less or a bit more depending on the state of your flour, how active the yeast is and how warm the room is.
- When the doughnuts look as though they're nearly there, preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Remove the tea towel or plastic covering and bake in the top part of the oven for fifteen minutes. You know the doughnuts are done when they're golden in colour and if you tap one on the bottom it sounds hollow inside. But for doughnuts, it's better to err on the side of caution. If you overbake them they will be dry and not nearly as pleasant to eat.
- Whilst the doughnuts are baking melt the butter in a small pan over a gently heat. Mix the sugar and spice together in a large shallow bowl.
- Turn the doughnuts out of the moulds whilst hot and immediately brush each one with the melted butter then dunk in the sugar bowl, turning them over when one side is done.
Nutrition Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 10 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
BAKED YEAST DOUGHNUTS
These doughnuts are light, fluffy, pillows of joy. I was looking for a recipe for baked doughnuts that are fluffy and soft liked the fried version and these are it. From Tartelette blog, this is what she has to say "They are a tad chewier and more like soft pillows of dough" Oh, and these are best right out of the oven.
Provided by valgal123
Categories Breads
Time 3h10m
Yield 24 doughnuts, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter 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. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. 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 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. 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. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
- Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
- Makes 1 1/2 - 2 dozen medium doughnuts.
YEAST DOUGHNUTS
Provided by Alton Brown
Categories dessert
Time 2h27m
Yield 20 to 25 doughnuts
Number Of Ingredients 10
Steps:
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
YEAST DOUGHNUTS
These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.
Provided by Emtmom
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 9
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
- Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
- Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.
Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g
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