Just like Homer Simpson, I love donuts. However, I don’t really eat them very often because they are really greasy and sugary. I’ve been toying with the idea of baking donuts, I even picked up one of those donut pans from the local thrift store but just haven’t tried it yet.
Now that I am finally feeling better from this evil-death-flu that has been going around the nation, even though it only took a whole month out of my life, I finally have the bug to start cooking again.
I always know when I’m feeling better when I start wanting to cook again. So I bit the bullet and decided to do it.
I made the baked donuts I’ve been wanting to make. It’s basically the same recipe that is used for making the yeast donuts, but instead I baked them.
I didn’t have any frosting handy so I dipped them in butter and then in cinnamon sugar. My husband already has deemed that he likes them, but would rather have a frosting or a glaze on them.
The recipe makes quite a few, almost 2 dozen donuts, not to mention all of the donut holes that I made as well.
I do have to say that the next time I make them I’d rather have them ALL be the donut holes. The perfect bite sized snack. I also can imagine myself making these and having a donut party, letting everyone dress their own donuts. I think that would be a blast!
There is a difference texturally between the baked donuts and the fried ones. The baked version is a little heavier than the traditional ones, but still quite yummy. They also took forever to rise, I kept thinking that I didn’t do them right or something happened with the yeast, but as soon as they got put in the oven they really blew up!
Ok, on to the recipe:
Makes 2 dozen donuts or hundreds of donut holes.
- 3 teaspoons instant active dry yeast
- 1/4 cup warm water (110 degrees F.)
- 2/3 cup granulated sugar (divided)
- 1 cup warm milk (110 degrees F.)
- 2 tablespoons butter, melted
- 2 eggs, room temperature and beaten
- 5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Mix the warm water, yeast and 1 teaspoon sugar in a bowl and let sit for 10 minutes.
- In a bowl, mix together all remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface and knead until the dough becomes elastic and soft – about 10 minutes. Form into a tight ball and place in a lightly oiled bowl, turning to coat. Cover with plastic or a damp tea towel and let rest for 20 minutes. (Or add all ingredients to a 2lb bread machine and put on the dough cycle.)
- Pull out dough and roll out to roughly 1/3″ thick. Using a floured donut cutter (or one 3″ cutter and one 1″ cutter for the center) and cut out donuts. Place cut donuts on parchment lined cookie sheets.
- Let donuts rise, covered in plastic, for roughly 45-60 minutes or until doubled in size. Don’t worry if yours don’t rise after an hour, cook as normal.
- Bake in a preheated 375F oven for 7-8 minutes, or until the BOTTOMS are just golden brown. Remove from oven and let sit for 1-2 minutes (or until just warm)
- Top with frosting or dip in melted butter then cinnamon sugar.