If you stop by regularly, you might have noticed quite a few changes to the blog these past few months. First, we started out with a plain, generic blog format, and then went to a photo gallery template, but we've finally found a blog design we love!
And now: baked donuts! You will want to make these yesterday. They're light, fluffy, sweet, and with a whole lot less fat than fried ones.
Egg + sugar.
Beat together until well blended.
Beat in the milk, vanilla, and salt.
Add the yeast, and, if desired, a pinch of cinnamon.
Beat that in too.
With the mixer on, gradually add in 2 cups of flour.
At this point, you'll want to switch to dough hooks for the mixer.Gradually add in the butter, mixing it well into the dough.
Mix in another 1 cup of flour, using more or less depending on how sticky the dough is. It be soft, but shouldn't be too sticky.
Cover the bowl with plastic wrap, and let the dough rise for an hour. The original recipe says the place the dough in a new bowl greased with oil, but this works just fine. Plus who wants to wash extra dishes?
Roll the dough out so it's about 1/2 inch thick. Cut out 3-inch circles using a cookie cutter, or a cup. Using a one-inch cookie-cutter, cut out holes from the centers.
Place the donuts on a greased baking sheet and let rise for 45 minutes - 1 hour, or until doubled in size. Preheat the oven to 400 degrees Fahrenheit.
Bake 5-8 minutes, until golden. Don't over-bake them!
Make the glaze! I dipped half of them in an ordinary powdered sugar glaze, and the other half in a chocolate glaze.
For the normal glaze, mix together 3/4 cup powdered sugar with 2 tablespoons milk. I also added about 1/2 teaspoon cinnamon, just to give it a slight spicy flavor.
Dip both sides of the donut in the glaze.
For the chocolate glaze, mix together 3/4 cup powdered sugar, 4 tablespoons milk, and 2-3 tablespoons semi-sweet chocolate chips. Microwave it on LOW power for about 30 seconds, stopping at about 15 seconds to stir it, until the chocolate is melted.
Dip the top of the donut in the glaze.
Let the glaze set slightly, then EAT! These are best on the first day.
Baked Raised Donuts
Yields: 10 - 14 donuts
For the Dough:
¼ cup granulated sugar
1 cup milk, lukewarm
2 teaspoons vanilla
1 teaspoon salt
½ teaspoon cinnamon (optional)
1 tablespoon active dry yeast
2 ½ to 3 ½ cups flour, divided
½ butter, cubed, softened
For the plain glaze:
1 ½ cup powdered sugar
¼ cup milk
1 teaspoon cinnamon (optional)
For the chocolate glaze:
1 ½ cup powdered sugar
½ cup milk
¼ cup semisweet chocolate chips
- For the dough, beat together the egg and granulated sugar until well blended.
- Beat in the milk, vanilla, salt, cinnamon, and yeast.
- With the mixer on, gradually add in 2 cups of flour.
- Switch the mixer to dough hooks. Mix in the butter.
- Mix in another ½ - 1 ½ cup flour, depending on how wet the dough is. It should be soft, but not sticky.
- Cover the mixing bowl with plastic wrap, and let the dough rise in a warm place for 1 hour.
- On a floured surface, roll the dough out until it is ½ inch thick.
- Using cookie cutters, cut out 3-inch circles, and 1-inch circles in the middle.
- Place the donuts on a greased baking sheet, cover with plastic wrap, and let rise in a warm place until doubled in size, about 30-45 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Bake the donuts until golden, about 5-8 minutes.
- For the normal glaze: mix together the powdered sugar, milk, and cinnamon, and dip both sides of the donut in the glaze.
- For the chocolate glaze: mix together powdered sugar, milk, and chocolate chips. Microwave it on LOW power for about 45 seconds, stopping every 15 seconds to stir it, until the chocolate is melted.
- Let the glaze set slightly, then eat!