Baked Doughnuts. I was proud of myself for trying a doughnut recipe that didn't involve deep-frying. (Did you know that if you deep-fry food at the correct temperature, that the food will absorb less oil? Yes, it's true!) Honestly, baked doughnuts are simply muffins that are baked with a hole. They were "okay", but they didn't fool my husband nor my grown son-- who are
bona fidedoughnut aficionados.
Colleen's Recipes" for inspiring me to make Raised Doughnuts for my boys. You need warm milk, not hot-- otherwise it will kill your yeast. Colleen used butter flavored Crisco, which I simply don't keep in my pantry. I improvised and used some organic vegetable shortening (Whole Foods) and 2 teaspoons of my beloved Buttery Sweet Dough Bakery Emulsion.
SAF Instant Yeast, so I don't need to proof the yeast in warm water. If you use Rapid-Rise Yeast, then sprinkle the yeast over the warm water and let it stand for 5 minutes or until foamy...
Using my stand-mixer, I add (to the dry ingredients) the water, milk and yeast...
Add the salt, eggs, shortening (and the Bakery Emulsion, if using)...
beater blade, I mix all the ingredients, and then switch over to the dough hook. The dough is kneaded for about five minutes. Perfect!
dough bucket" (my 6-quarts were being used for other projects). I make sure to oil the bowl/bucket and place it into my oven, that I have preheated on WARM for a few minutes, and then turned off. Whoa! That's a lot of dough!
doughnut cutter , but Colleen uses a pineapple can that she's cut out the top and bottom. She then uses a small circle cookie cutter. Clever, huh? Just be sure to dip the cutter into flour. Set cut out donuts on a square of parchment paper that you lightly sprayed with cooking spray. This will help you tremendously when it comes time to lift the donuts into the cooking oil. Spray the tops of the donuts with a little cooking spray and cover loosely with plastic wrap for a second rising (takes about 45 minutes to an hour).
I will say that the doughnuts are a bit fragile to drop into the oil. I was thrilled to watch these turn brown so quickly!
NOTE: Monitoring the heat of the oil is essential. My first doughnut cooked very fast, and dark because the oil was pretty hot!
Let's give this glazed doughnut a taste:
Thank you, Colleen, for inspiring me to make my first batch of doughnuts. Would I make them again? Well, they are easier to make than I thought. The answer is yes, but not for a long while. I would make this recipe again, but I'd cut the ingredients in half. I'd also make sure I have a lot of company, so there won't be any left.
A printable recipe is below, if you want to try these for yourself. Or, give them to someone and they'll love you for it. Or not.