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"These Doughnuts are not deep fried and full
of calories and fat - but baked in your oven and definitely
delicious."
Just an important tip first for the yeast
: Sugar is used in testing yeast. To test yeast: Add 1/2 teaspoon of
sugar to the yeast when stirring it into the water to dissolve. If
it foams and bubbles within 10 minutes, you know the yeast is alive
and active. |
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INGREDIENTS 1 cup milk (heated approximately 1 minute in
microwave)
1/4 cup warm water (110 degrees F.)
2 tablespoons butter, melted
2/3 cup sugar ,2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt ,1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast ,Cinnamon Topping (see recipe
below)
* The Vital Wheat Gluten helps the sweet bread dough rise better, be
more elastic, and easier to roll out
DIRECTIONS
Roll dough out approximately 1/3-inch thick on a lightly-floured
board. Using your floured doughnut cutter, cut out the doughnuts and
place on a parchment-lined baking sheet (I like to use my silpad).
NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round
cookie cutter. Cut out the smaller inner circle using a smaller
cutter. Cover the doughnuts with plastic wrap and let rise for
approximate 45 to 60 minutes.
At this point, the unbaked doughnuts can be covered with plastic
wrap and refrigerated overnight (I've actually made them two days in
advance. They can be either baked upon removing from the
refrigerator or let come to a room temperature (I've done both
ways). They do a slow rise overnight and it is not necessary to let
them come to room temperature before baking.
Preheat oven to 375 degrees F. Bake for approximately 8 minutes or
until the bottoms of the doughnuts are just golden. Don't overbake -
under bake them a little, as they will continue baking outside the
oven for a few minutes. You want an interior that is moist and
tender. Remove from oven and let the doughnuts cool for 1 to 2
minutes.
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Dip each doughnut in the melted butter and then
in the sugar/cinnamon mixture.
Makes approximately 1 1/2 to 2 dozen doughnuts.
Cinnamon Topping:
1/2 cup butter, melted
1 1/2 cups sugar
1 tablespoon ground cinnamon
While the doughnuts are baking, place the melted butter in a bowl
and place and sugar and cinnamon in a separate bowl. |
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