HOMEMADE BAKED DONUTS
written by @juliarecipes
MARDI GRAS (Fat Tuesday) is just around the corner, so we need to be ready…..it means…..
……DONUTS, DONUTS, DONUTS my friends!! Yes you hear me well, I am waiting this whole year to make these special & delicious baked donuts on MARDI GRAS.
You might think, why is this girl waiting the whole year making these baked donuts. Let me explain. This is what’s so special about it: you don’t make them every week, neither every month (overthought you definitely can), because these baked donuts wouldn’t be so special, if you would be making them so often.
This is the magic about it, they are so special, because we make them only for special occasion and this time it its MARDI GRAS and no one will be stopping from making these yummy baked donuts.
You are on the right blog my friends, these are baked donuts, NOT FRIED!!! And I am taking it to healthier level this time, because we don’t need to fry donuts every time, we can bake them and baked donuts still taste fluffy and heavenly.
We will be using classic dough for classic donuts. Yeast, flour, butter, sugar, eggs….etc., so if you are feeling like, hey I’ll bake half of the batch and fry the other half just to see the difference. Then yes, yes, it is a superb idea to compare, if you prefer more baked donuts version of fried donuts version. So as I said, we will be using classic yeast dough for donuts.
Time is money, they say! Well not this time. We need to take some time to let the gluten to get together, to give us a good fluffy and workable dough. We don’t want a dense or saggy dough here. Our baked donuts needs to be fluffy as an air and yummy as the fried version. So take your time slowly prepare the dough, let the dough rise for full one hour and let it prove it again for a good 30 minute to 1 hour, before baking it.
If you need instructions on what yeast to use to make donuts dough, you can refer here, I am explaining what is the difference in between fresh yest, dry yeast and instant yeast.
Do you like more raspberry jam, go for it, do you prefer apricot jam, yeah go for it, or do you prefer chocolate filling, yass, you then go all the way. When it comes to filling, I used three different jams, one was plum, the other one raspberry and the third was apricot. I mean, if I would be able to make more donuts from one batch , I would really fill them with chocolate. Meaning, you can really use any kind of filling which is in solid state. Don’t go with maple syrup or custard, that won’t work unfortunately.
Why am I saying solid, is because we will be connecting two pieces of dough together, by pressing gently with our fingers on the edges of the dough. Like imagine two cookies putting on top of each other. So this kinda action will be happening to be able to get the filling in the donuts.
- Tip number one, when baking donuts, usually they tend to bake faster from the bottom, then from the top. If you use double parchment paper, this should avoid the burning the bottom of your donuts.
- You can use simple large jar to cut out the donuts dough, no need of specific cookie cutter.
- Once you take them out of the oven, brush them with melted butter, they will smell incredibly good.
- Baked donuts are more lighter and are less puffed. Fried donuts are a darker and have rounder shape.
HOMEMADE BAKED DONUTS
Preparation time: 30 minutes+1 hour raising the dough+proving ⭐baking time: 15-20 minutes⭐servings: 10-15 donuts
- 2 1/2 cup all purpose flour
- 1 cup lukewarm milk
- 1 1/2 Tbs active yeast or 30g of fresh yeast
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- 1/2 tsp salt
- 4 Tbsp soften butter
- In a large bowl, combine active yeast with 1/4 cup lukewarm milk & 1/2 tsp of sugar.
- Mix well and let sit covered with plastic foil for 15-20 minutes, in a warm place.
- Once the yeast got active and doubled in size, add tot he bowl with yeast, sifted flour, 3/4 lukewarm milk, 1 1/2 tbsp of sugar, vanilla extract, salt, egg yolks and butter. Mix until well combined.
- If you are using stand mixer use kneed hook. Mix on low, until the dough doesn’t stick anymore. If the dough is still sticky, add little bit more butter.
- Remove the dough from the bowl and spray inside of the bowl with oil or brush with butter, return the dough inside the bowl. Cover with plastic foil and let rise in warm place for at least 1 hour (if you have a time, let it rise up to 2 hours, donuts will be fluffier).
- On a floured surface, roll out your dough to ¼ of an inch thick.
- Using a cookie cutter (or jar) cut out round pieces of dough (around 3 inches wide). On the half of the batch (on each round) place full teaspoon of raspberry jam & cover with the other remaining half of the round piece of dough. Tap gently with your fingers on the edges to seal the dough together.
Lay your donuts on a baking sheet lined with parchment paper ( use double parchment paper, so your donuts don’t brown too much on the bottom)
Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready because they will have puffed up.
- Bake at 375 F (190 C) for 15 – 20 minutes. Keep a close eye on them so they don’t get too brown.
- Gently brush the donuts with melted butter
- Once taken out from the oven, gently brush them with melted butter and sift the confectioner sugar..now it’s ready to be served.
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