Baked Doughnuts Without Using Doughnut Pan Food

BAKED DOUGHNUTS WITHOUT USING DOUGHNUT PAN

Steps:

• In a large bowl (or that of an electric mixer if using one), combine warm milk, sugar, and yeast. Stir until well blended. This is to proof the yeast. Let it sit for some minutes until foam forms on the surface, then you know that your yeast is activated.
• Add the butter, egg and flour and mix using a wooden spoon (or beat with the dough hook attachment) for 2 minutes on medium speed. Add the rest of ingredients and mix for another 1-2 minutes.
• Dump dough on the counter and knead for about 3-5 minutes, adding flour or milk if needed. Do not overflow. If still too sticky, just go on kneading without adding any more flour and it will become less sticky eventually. It should be soft, smooth and only slightly sticky.
• Form into a ball and place in a greased bowl and cover with cloth or towel and let rise for an hour or until it has doubled its size.
• Punch down the dough and roll it out on a floured counter up to about half an inch thick. Cut out circles using a doughnut or round cookie cutter. Transfer the cut doughnuts into the baking sheet lined with parchment paper. Cover the tray and let them rise the second time for about 45 minutes. You can cut smaller circles from the leftover dough and bake them with the holes as is or roll them all together one more time to make more doughnuts.
• Bake the doughnuts at 375°F/180°C for 8-10 minutes. The bottom should only be slightly browned while the top is still pale. This makes it chewier.
• While doughnuts are baking, prepare the dip frosting. Combine the chocolate and cream in a small bowl. Heat in the microwave for 10 seconds and then stir until the chocolate melts completely. Heat for another 5-10 seconds if not warm enough but not more. Follow same for white chocolate, but only add the powdered sugar and milk after melting the white chocolate in the cream.
• Once the doughnuts and dips have cooled down to room temperature, dip the top half of the doughnut in the frosting then put them back in a tray as they might drip a bit. Design or top with whatever or however you fancy but be quick before the frosting starts to set.

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

EASY BAKED DONUT RECIPE

Steps:

• If Using A Bread MakerPlace all the ingredients for the donut dough to the basket of the bread mixer, holding back some of the milk. Set the bread machine to the dough cycle. After a minute or two check the dough. If it looks too dry add more milk, one tablespoon at a time. While the bread machine is kneading, use a spatula to scrap down the sides of the basket, you should see the dough start to come together. When the kneading is complete the dough should be smooth and soft, and the sides of the bowl should be clean. Keep the dough in the bread machine until it completes its full cycle where it will complete the first rise and double in size.If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer, holding back some of the milk. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.Increase the speed to medium and knead for about 5 - 10 minutes. While kneading the dough, if it looks dry add some of the extra milk if needed. When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with plastic food wrap. Place the bowl in a warm area and allow the dough to complete the first rise stage and double in size - this can take about 1-2 hours.If Kneading by HandPlace all the ingredients into a large mixing bowl, holding back some of the milk. With a clean dry hand, mix the ingredients together in the bowl adding a little more milk if necessary, to bring everything together.Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading. Press the heel of you palms into the dough, pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 - 1o minutes or until the dough looks smooth and soft. If necessary, dust the bench will more flour as you work.Place the dough into a bowl, tightly cover with plastic food wrap. Place the bowl in a warm area and allow the dough to complete the first rise stage and double in size - this can take about 1-2 hours.While you are waiting for the dough to rise make the donut hole tubes.
• Place the dough onto a lightly flour bench, use a rolling pin to roll it out to an even thickness of about 6 mm (0.25 inches).
• Before cutting the shapes, run both hands under the dough, to make sure it's not sticking to the bench. If it is, dust a little flour underneath.
• Cut out as many 8 cm (3.1 inch) circles as you can from this first rolling. Then cut out the centre of each with the smaller cutter.
• When done peel away the excess dough. Knead the excess dough back together into a ball, place into a bowl and cover with plastic. Store in the fridge for 1 hour, then roll the dough again, cutting more shapes, as you did in the above steps 1-3. Knead the excess dough from this second roll back together, then roll and cut out another shape or two if you can. Repeat until you can't cut out any more shapes. You'll have a small piece left over, shape that into a ball and cook it with the rest.Please note: You don't have to rest the dough again after the second roll.
• Transfer the donuts to a tray lined with baking paper, leaving some space between each as they will rise a little.
• If you are using the donut hole tubes place them in place now. The tubes are a little bigger than the cut holes, so use your two pointer fingers to gently stretch the hole bigger before placing the lightly oiled tubes in.
• Place the tray in a warm area and allow to puff up a little - this can take about 30 - 60 minutes.While you are waiting for the dough to rise make the glaze.
• Brush the tops of the donuts, with melted butter before placing into the hot oven.
• Bake for about 10 - 13 minutes, but no longer. If you cook them too long, they will be dry.
• Remove from the oven and allow to cool for a minute or two. Then remove the tubes (be careful the tubes can still be hot). While the donuts are still hot/warm dip them into the glaze.
• Place the icing sugar (powdered sugar) into a medium sized mixing bowl, then use a fork or spoon to mix in the vanilla essence and 4 teaspoons of milk to start with. Gradually add more milk, one teaspoon at a time until it is thick but a little runny. The icing should be thick enough to coat the back of a spoon and slowly drip from it. If you think you have added too much liquid, mix in more icing sugar until you get the correct consistency.
• Before glazing the donuts, stand a wire rack on top of a baking tray.
• Turn the donut upside down and dip the tops into the glaze, slowly pull the donut away from the glaze. Then place on a wire rack and allow the excess glaze to drip off.
• While the icing is still wet, scatter over the sprinkle decorations. Allow the donuts to air dry for an hour or so before serving.

CINNAMON BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

FLUFFY CAKE DOUGHNUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
• In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
• Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
• To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.