If your a lover of doughnuts, you’ll love this as they are baked not fried.
288 grams all purpose flour
1 tsp dried yeast
1/2 tsp salt
100 mls milk , warmed
85 grams butter, melted
2 eggs, at room temperature
40 grams honey
1/2 tsp vanilla extract
- In a large bowl add in flour, yeast and salt and mix well together.
- In a separate jug, whisk the milk, eggs, honey, melted butter and vanilla. Mix the wet ingredients into the dry with a spatula to form a wet loose dough. Cover tightly with cling wrap and lay a towel over the top.If lumps are present, don’t worry as they will disappear in the finished product.
Leave to rise at room temperature for 2-3 hours. It should rise and bubble up.
- Once doubled in size place dough in the fridge overnight. The dough will be loose but will firm up when chilled. Don’t try to work after the 3 hours, it needs to be chilled over night. The dough can be kept in the fridge for 3 days.
- To cutout doughnuts, on a floured surface, roll out dough to 1/4 ” thick. Using a scone cutter or doughnut cutter, cut out your round pieces of dough. To cut hole in the middle, use a piping nozzle.
- Lay donuts and donut holes on a baking tray, lined with double folded baking paper, so they don’t brown too much on the bottom.
Cover donuts with a towel and leave to rise again at room temperature for 20 -30 minutes. You will know when they are ready because they will have puffed up.
Gently brush the donuts with melted butter.
Bake at 375 F/ 190 C for 15 minutes. Keep a close eye on them so they don’t over brown.
Once out of the oven dip your donuts in the glazes .This allows the glaze to soak into the warm donut and creates a lovely crisp glaze.
You can roll them in cinnamon sugar if you like.