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 a 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 doubled its size on both rising times. Unless of course, the yeast used no longer works. Another reason that the dough will not rise well is too less kneading.
Tips for those who have problems getting their dough to rise.
Here are some useful tips shared by our readers who have tried this recipe. (Thanks Ret)
- Make sure the water you are using is “blood temperature”. It means it is not more than our body temp. Dip your finger in the water and it should not be more than a few degrees hotter.
- Add a teaspoon of sugar to your yeast as it feeds on sugar and it will help in the blooming process. Once you mix the yeast to your liquid (water or milk) make sure it blooms. check for bubbles.
- Once you have your yeast mixed in with the dry ingredients, slather some oil in the dough to prevent crusting. Also, cover the bowl with cling wrap or towel. If you are in a cold place. warm a cup of water and place it beside your bowl and place both inside a plastic container.
- After you have punched and shaped your dough. Cover it with a cloth or cling wrap and place it in a location that is air/draft free. Air kills the rising process.
Baked Doughnuts without using doughnut pan
- 1/2 cup + 2 tablespoons warm milk - (95°-110°F/35°-43°C)
- 1/2 tablespoon active dry yeast / instant yeast
- 1 tablespoon butter - - melted at room temperature
- 1/3 cup sugar
- 1 egg
- 2 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract - (optional)
- 1 teaspoon cinnamon powder - (optional)
- pinch of nutmeg - (optional)
CHOCOLATE DIP FROSTING
- 3.5 ounces chocolate - (at least 40% cacao) - cut into pieces
- 1.7 fluid ounces all-purpose cream - or heavy cream
WHITE CHOCOLATE DIP FROSTING
- 3.5 ounces white chocolate
- 1.7 fluid ounces all-purpose cream - or heavy cream
- 1/2 cup powdered sugar
- 2 tablespoons 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 on 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 overflow. 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 the 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.
- Know your yeast. Some yeast needs to be proofed, meaning they should be mixed with the warm liquid and foam before using. Mine needs only to be added directly to the flour. To be sure proof your yeast before starting.
- 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.
- These donuts have about 59% hydration. If you want to have softer donuts and can handle a sticky dough, increase milk to 3/4 cup or 177ml for 68% hydration.
For the Sugar-Cinnamon Topping, you will need:
1/4 cup butter, melted.
3/4 cup granulated sugar mixed with 1/2 tablespoon 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.