If a recipe for raised yeasted donuts called to be deep fried, can it be easily baked instead, with around the same results? Deep frying can be so troublesome.
3 Comments
happycaoNovember 30, 2010
I've never seen a recipe where it's the same glazed raised doughnut that can also be baked, most of them are cake doughnuts, and I'm hoping to get that really light fluffy texture with the doughnut, instead of a denser cake doughnut. Hoping other bakers out there might've experienced a light and fluffy, yeasted baked doughnut???
NoraNovember 29, 2010
I think that moneybread would be a good substitute for doughnuts at breakfast. I like thinking about those things, since I seldom eat them. I do like knowing there's a baked version of doughnuts available, though.
betteireneNovember 28, 2010
Here's my recipe for baked doughnuts: 2/3 cup barely warm milk (100-110 degrees F), 1 1/4 teaspoons active dry yeast (about 1/2 packet), 1 tablespoon butter, 1/3 cup sugar, 1 egg, 2 1/2 cups all-purpose flour, 1/2 teaspoon table salt. Stir everything together in a large bowl until somewhat smooth, then knead in the bowl until the dough cleans the sides of the bowl and also your hands--it'll take about 10 minutes. Or mix it in the bowl of a stand mixer with the dough hook until a ball forms that cleans the sides of the bowl. Cover the bowl and let rise until doubled.
Roll dough out onto a lightly-floured surface to 1/2" thick. Use a doughnut cutter to cut, or use a drinking glass or tuna can to cut out 3" or 4" circles and transfer them to parchment-lined baking sheets, and use a shot glass to cut out centers. Loosely cover the donuts with damp cotton kitchen towels or paper towels and let rise until almost doubled in size, about 45 minutes. (If desired, wrap the baking sheet with plastic and refrigerate overnight, then let the doughnuts rise for an hour before baking.) Bake at 375 degrees just until they turn that light golden doughnut color, about 10 minutes.
I glaze half and sugar half of the doughnuts: For glazed doughnuts, place a cup of powdered sugar in a medium bowl and stir in hot milk a tablespoon at a time until it becomes the consistency of mape syrup. Dip both sides of the doughnuts while they're hot and let cool on wire racks; For sugared doughnuts, put 1/4 cup milk in a shallow bowl; in another bowl, stir together 3/4 cup granulated sugar and 1 tablespoon cinnamon; working quickly, dip the tops of hot doughnuts into the milk, then into the cinnamon sugar.
I make and shape the doughnuts the night before, then pull the pans out of the refrigerator when I wake up.
Roll dough out onto a lightly-floured surface to 1/2" thick. Use a doughnut cutter to cut, or use a drinking glass or tuna can to cut out 3" or 4" circles and transfer them to parchment-lined baking sheets, and use a shot glass to cut out centers. Loosely cover the donuts with damp cotton kitchen towels or paper towels and let rise until almost doubled in size, about 45 minutes. (If desired, wrap the baking sheet with plastic and refrigerate overnight, then let the doughnuts rise for an hour before baking.) Bake at 375 degrees just until they turn that light golden doughnut color, about 10 minutes.
I glaze half and sugar half of the doughnuts: For glazed doughnuts, place a cup of powdered sugar in a medium bowl and stir in hot milk a tablespoon at a time until it becomes the consistency of mape syrup. Dip both sides of the doughnuts while they're hot and let cool on wire racks; For sugared doughnuts, put 1/4 cup milk in a shallow bowl; in another bowl, stir together 3/4 cup granulated sugar and 1 tablespoon cinnamon; working quickly, dip the tops of hot doughnuts into the milk, then into the cinnamon sugar.
I make and shape the doughnuts the night before, then pull the pans out of the refrigerator when I wake up.
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