Jul 212013
 

There are few things that make me just close my laptop and get away from the internet and close my world with a good book and a secluded corner in my house. Spam messages from my friends and family initiating me to forward the message to said number of recipients that usually ends with an ultimatum “or else”. I don’t function well with ultimatums and these kind of messages irritates me and usually I storm off without any response. I don’t know if they forward these messages because they believe them or for the fear of the “or else” part. I usually categorize the sender as insecure or the lack of self-belief. I fail to understand the benefit behind forwarding these messages but I might incline to read such messages if they say I won’t be able to get doughnuts from krispy kreme (my favorite doughnut shop) even so my self-belief and this wonderful recipe will be somewhat close to the doughnuts I get and I can always rely on making them myself. The power of self-confidence is worth more than the time we take to read such messages worse taking actions in forwarding them…don’t you agree?

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I didn’t dare to dream about making doughnuts in my lifetime, leave alone a baked one. I needed a light shove to muster my courage and try this recipe as a challenge and I’m so glad I did it. Now I can cross “I made a freaking doughnut in my life” off my list of To-Do things in my life. I’m sure it won’t be the only time I made it.

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Step-by-Step Pictorial:

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In a food processor or a wide bowl if using your hand to knead, add sugar, milk, yeast, salt, and vanilla extract and pulse to mix well. Add the cake flour and 1 cup of all-purpose flour and process, adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.
Add butter pieces few at a time and process until there are big butter chunks left in the bowl. Add all-purpose flour little by little until the dough is soft, pliable and elastic but not sticky.
On a lightly floured surface, turn the dough with enough flour and knead well until the dough no longer sticks.
Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover with a damp towel and let it rise till double in volume. This should take about an hour.

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After the dough has doubled in size punch the air out and roll out to a thickness of 1/2″ thickness. Cut out doughnuts using a doughnut cutter or whatever you have on hand to cut out 3” diameter with 1” diameter holes. If you are making doughnuts to fill with jam, then do not cut out the holes. Place the doughnuts and the holes on parchment lined or lightly greased baking sheets, leaving at least 1” space between them.
Re-roll the scraps and cut out more doughnuts. I used the last left over scraps of dough by pinching of bits, rolling them into balls and baking them too.
Let them rise for about 20 minutes or till almost double in size and then bake them at 200C (400F) for about 5 to 10 minutes till they are done and golden brown. Do not over bake them.
Take them out of the oven and immediately brush them with the melted butter and then dip them into the cinnamon sugar mixture. If filling the doughnuts with jam/custard, let them cool. Put the jam/custard into a piping bag with a writing nozzle/ tip and press into the doughnut from the side and gently press out the jam or custard into the doughnut till it starts oozing out. Jam doughnuts do not need too much jam to fill them. If glazing your doughnuts, let them cool completely and then dip one side of the doughnut in the glaze of your choice and let it set. Enjoy!!!

 

8

Recipe Source: Lara Ferroni’s book

Baked Doughnuts

Yield: 12 to 14 doughnuts

Ingredients

  • Sugar (Superfine) -- 1/4 cup
  • Milk (Warm @ 115F) -- 1 cup
  • Instant Yeast -- 3/4 Tbsp (or 1 Tbsp if you are using active dry yeast)
  • Salt -- 1/2 tsp
  • Vanilla Extract -- 2 tsp
  • Cake Flour (or 1 Tbsp Cornstarch+enough all purpose flour to make up to 1 cup) -- 1 cup
  • All Purpose Flour -- 1 1/2 to 2 1/2 cups
  • Cold Butter (cut into 1 inch cubes) -- 100gms
  • For the Topping
  • Melted Butter -- 1/2 cup for brushing
  • 1 cup superfine sugar + 2 tbsp cinnamon (more or less, depending on your taste), mixed together
  • OR
  • Glaze of your choice

Instructions

  1. In a food processor or a wide bowl if using your hand to knead, add sugar, milk, yeat, salt, and vanilla extract and pulse to mix well. Add the cake flour and 1 cup of all-purpose flour and process, adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.
  2. Add butter pieces few at a time and process until there are big butter chunks left in the bowl. Add all purpose flour little by little until the dough is soft, pliable and elastic but not sticky.
  3. On a lightly floured surface, turn the dough with enough flour and knead well until the dough no longer sticks.
  4. Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover with a damp towel and let it rise till double in volume. This should take about an hour.
  5. After the dough has doubled in size punch the air out and roll out to a thickness of 1/2" thickness. Cut out doughnuts using a doughnut cutter or whatever you have on hand to cut out 3” diameter with 1” diameter holes. If you’re making doughnuts to fill with jam, then do not cut out the holes. Place the doughnuts and the holes on parchment lined or lightly greased baking sheets, leaving at least 1” space between them.
  6. Re-roll the scraps and cut out more doughnuts. I used the last left over scraps of dough by pinching of bits, rolling them into balls and baking them too.
  7. Let them rise for about 20 minutes or till almost double in size and then bake them at 200C (400F) for about 5 to 10 minutes till they’re done and golden brown. Do not over bake them.
  8. Take them out of the oven and immediately brush them with the melted butter and then dip them into the cinnamon sugar mixture. If filling the doughnuts with jam/custard, let them cool. Put the jam/custard into a piping bag with a writing nozzle/ tip and press into the doughnut from the side and gently press out the jam or custard into the doughnut till it starts oozing out. Jam doughnuts do not need too much jam to fill them. If glazing your doughnuts, let them cool completely and then dip one side of the doughnut in the glaze of your choice and let it set.
http://sizzlingveggies.com/cakes-and-bakes/pastries/baked-doughnuts/

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