This soft and chewy baked doughnuts use yeast to rise and are baked without using doughnut pan. A healthier version than the deep fried doughnuts that you will surely love.
Who doesn’t like doughnuts? I believe everyone love them. In the Philippines there is a constant craze for doughnuts and I have seen people queue up in really long lines to buy boxes of them. But here in Germany, or at least in the area where we live, you are lucky if you happen to chance upon some in the groceries or bakeries. They have their own version of it though, the “Berliner”, only difference is they do not have holes. They are also deep-fried and usually filled inside with jam or marmalade and covered with powdered sugar.
Late last year, I was really missing and craving for doughnuts but I knew I have to make them myself. So I searched the internet for recipes looking for the best (in my humble opinion) there is. But then I came across one that says baked doughnuts. Imagine that! So I do not have to fry them? That would be great, right? Healthier or at least less fat and not to mention greasy or oily. But as I go on reading through the recipe, I learned that it requires a doughnut pan which, of course, I do not have (yet), that was disappointing, right!. But now I am more determined and..Alas!..with some hard work and perseverance I finally found a recipe for baked doughnuts without using doughnut pan, this is what I found when I refined my search to ‘rolled and baked’ doughnuts, a recipe from Mel’s Kitchen Cafe.
I already made doughnuts with her recipe several times and they really taste so good. I usually just make the half by dividing most of the ingredients into two. Later on as I got braver, I tried adding a bit of this and that. I also like my doughnuts to have chocolate frosting and other toppings. Original recipe from Mel, uses butter, sugar and cinnamon as topping, which is more simple to do but equally good and my husband is crazy about them.
I have updated the recipe and change the method a bit as some people are having difficulty with getting the dough to rise. I also learned that sometimes the dough would rise faster while at other times it takes longer, but it does pay to be patient. It may take another hour or so but just wait that the dough has double its size on both rising time. Unless of course the yeast used no longer works. Another reason that the dough will not rise well is too less kneading.
- ½ cup + 2 Tbsp warm milk (95°-110°F/35°-43°C)
- ½ Tbsp active dry yeast/ instant yeast
- 1 Tbsp butter, melted at room temperature
- ⅓ cup sugar
- 1 egg
- 2½ cup flour
- ½ tsp salt
- 1 tsp vanilla extract -optional
- 1 tsp cinnamon powder -optional
- pinch of nutmeg -optional
- CHOCOLATE DIP FROSTING
- 100 g chocolate (at least 40% cacao), cut into pieces
- 50 g all-purpose or heavy cream
- WHITE CHOCOLATE DIP FROSTING
- 100g white chocolate
- 50 g all-purpose or heavy cream
- ½ cup powdered sugar
- 2 Tbsp powdered milk (or coffee creamer)
- In a large bowl (or that of an electric mixer if using one), combine warm milk, sugar, and yeast. Stir until well blended. This is to proof the yeast. Let it sit for some minutes until foam forms on the surface, then you know that your yeast is activated.
- Add the butter, egg and flour and mix using a wooden spoon (or beat with the dough hook attachment) for 2 minutes in medium speed. Add the rest of ingredients and mix for another 1-2 minutes.
- Dump dough on the counter and knead for about 3-5 minutes, adding flour or milk if needed. Do not overflour. If still too sticky, just go on kneading without adding any more flour and it will become less sticky eventually. It should be soft, smooth and only slightly sticky.
- Form into a ball and place in a greased bowl and cover with cloth or towel and let rise for an hour or until it has doubled its size.
- Punch down the dough and roll it out on a floured counter up to about half an inch thick. Cut out circles using a doughnut or round cookie cutter. Transfer the cut doughnuts into the baking sheet lined with parchment paper. Cover the tray and let them rise the second time for about 45 minutes. You can cut smaller circles from the leftover dough and bake them with the holes as is or roll them all together one more time to make more doughnuts.
- Bake the doughnuts at 375°F/180°C for 8-10 minutes. The bottom should only be slightly browned while top is still pale. This makes it chewier.
- While doughnuts are baking, prepare the dip frosting. Combine the chocolate and cream in a small bowl. Heat in the microwave for 10 seconds and then stir until the chocolate melts completely. Heat for another 5-10 seconds if not warm enough but not more. Follow same for white chocolate, but only add the powdered sugar and milk after melting the white chocolate in the cream.
- Once the doughnuts and dips have cooled down to room temperature, dip the top half of the doughnut in the frosting then put them back in a tray as they might drip a bit. Design or top with whatever or however you fancy but be quick before the frosting starts to set.
If you do not have a doughnut or round cookie cutter, just use a drinking glass or any round object that is at least 1 inch high. Be resourceful and creative.
For the Sugar-Cinnamon Topping, you will need:
1/4 cup butter, melted
3/4 cup granulated sugar mixed with 1/2 Tbsp Cinnamon
Once the doughnuts are cool enough to handle, dip them in the melted butter and then toss them in the sugar-cinnamon mix. Best served while warm.
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