Thursday, 5 December 2013

Baked Glazed Donut

Donuts or Doughnuts are quite popular in America (and now the rest of the world). There are 2 kinds of donuts - cake donuts and yeasted donuts. I have posted the yeasted donuts once before (cinnamon sugar donuts). That time it was the fried version. This time I am presenting to you the baked version of the donuts

These tasted really good. Personally I liked these better than the fried donuts that I made. But some people in our group felt they will stick to fried version.

Also a note about the photo. Sorry to be posting such a bad click. But as I was baking as part of the group We Knead to Bake, I did not want to miss out on posting an awesome recipe just cause of the photo. So here you are.


Icing Sugar 1/4 cup
Warm Milk 1 cup
Instant Yeast 3/4 tbsp
Salt 1/2 tsp
Vanilla Extract 2 tsp
Cake flour 1 cup (or use 1 tbsp of corn flour and 1 cup of All purpose flour)
All purpose flour 1 1/2 to 2 1/2 cups  divided, plus more for kneading
Butter 100gms, cut into 1 inch cubes

For the topping - Glazes of your choice (see below)

Method of Preparation

1. Put the sugar, milk, yeast, salt and vanilla in the processor bowl and pulse to mix well.

2. 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.

3. 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.

4. Now add a little more flour until your have a soft, pliable and elastic dough that is most but not overly sticky.

5. Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands.

6. Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well.

7. Cover with a damp towel and let it rise till double in volume. This should take about an hour.

8. Punch down the dough and roll out to a thickness of 1/2" thickness.

9. 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.

10. Place the doughnuts and the holes on parchment lined or lightly greased baking sheets, leaving at least 1” space between them.

11. Re-roll the scraps and cut out more doughnuts.

12. Let them rise for about 20 minutes or till almost double in size.

13. Bake them at 200C (400F) for about 5 to 10 minutes till they’re done and golden brown. Do not over bake them.

14. This recipe makes about 12 to 14 doughnuts and holes.

15. Take them out of the oven and immediately brush them with the melted butter and then dip them into the cinnamon sugar mixture.

16. 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.

17. 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.

Nutella Glaze
Icing Sugar 1 cup
Salt a pinch
Nutella 1/4 cup

Whisk sugar, 1 tbsp water and salt in a bowl until smooth. Whisk Nutella and 2 tbsp of hot water in a bowl until soft, then whisk into sugar mixture.