This month's We Knead to bake challenge by Aparna:
Baked Yeast Doughnuts
(Adapted from Lara Ferroni’s Doughnuts)
1/4 cup superfine sugar
1 cup warm milk (45C/115F)
3/4 tbsp instant yeast (or 1 tbsp active dry yeast)
1/2 tsp salt
2 tsp vanilla extract
2 1/2 to 3 1/2 cups cake flour (or all-purpose flour) divided, plus more for kneading
100gm (7 TBSP) butter, cut into 1 inch cubes
|Rose syrup glazed|
For the topping:
75 to 100gm butter, melted
1 cup superfine sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together
3 TBSP Cocoa
2 TBSP melted butter
1 cup powdered sugar
3 TBSP warm water
1/2 tsp vanilla
Add all the ingredients. Stir until well mixed and smooth. Add more water if needed.
1 cup Powdered sugar
2- 3 TBSP milk
2 tsp vanilla
Add vanilla to the powdered sugar. Add milk 1 TBSP at a time. Mix well. Add more milk to get a desired consistency.
Rose syrup glaze:
1 cup powdered sugar
2 TBSP rose syrup ( I used the syrup used to make rose milk) available in Indian grocery stores
jam to fill your doughnuts
- Using a processor to knead helps but you can do this by hand.
- Put the sugar, milk, yeast, salt and vanilla in the processor bowl 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.
- Now add the butter pieces one at a time and process till there no large chunks of butter are left in the bottom of the bowl. Now add a little more flour until your have a soft, pliable and elastic dough that is moist but not overly sticky.
- Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. 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.
- Punch down the dough 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.
- 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’re done and golden brown. Do not over bake them.
- This recipe makes about 12 to 14 doughnuts and holes.
- 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, let them cool.
- Put the jam into a piping bag with a writing nozzle/ tip and press into the doughnut from the side and gently press out the jam 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.
- For the powdered munchkins, dip the baked munchkins in melted butter and roll them in powdered sugar.