Homemade Baked Donuts With Frying Option Food

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BAKED DONUTS



Baked Donuts image

Donuts without all the trouble of frying. Recipe time does not include time needed for dough to rise.

Provided by swirlycinnacakes

Categories     Breads

Time 45m

Yield 20-24 serving(s)

Number Of Ingredients 11

1 1/3 cups warm milk, 95 to 105 (divided)
2 1/4 teaspoons active dry yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour (alternately, white whole wheat might work, haven't tried it yet)
1 pinch nutmeg, freshly grated
1 teaspoon fine grain sea salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Steps:

  • Place 1/3 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 (I turn on the oven at this point and set the bowl on top), 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. Most people (like myself) don't have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. 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° oven until the bottoms are just golden, 8-10 minutes - start checking after 8. Meanwhile, 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. Serve immediately.

Nutrition Facts : Calories 268.5, Fat 7.2, SaturatedFat 4.2, Cholesterol 38.7, Sodium 141, Carbohydrate 46.8, Fiber 1.1, Sugar 21.8, Protein 4.6

BEST BAKED DOUGHNUTS EVER



Best Baked Doughnuts Ever image

These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!

Provided by Whisper

Categories     Breads

Time 35m

Yield 36 doughnuts

Number Of Ingredients 9

1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
2 eggs
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup milk
1/2 teaspoon cinnamon

Steps:

  • Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
  • Add the eggs and mix well.
  • Sift together flour, baking powder, salt and nutmeg.
  • Add to the butter and sugar mixture.
  • Blend in the milk and mix together thoroughly.
  • Fill greased muffin tins 2/3 full.
  • Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
  • Combine remaining 1/2 cup of sugar with the cinnamon.
  • Melt remaining 6 tablespoons of butter.
  • While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.8, Sodium 130.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.4, Protein 1.7

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