Coyote Ridge FarmsWelcome To Our Rural Blog

A few days ago, on our last snow day, Carol and Madison decided to turn an otherwise “stay inside and do nothing day” into another day of kitchen creativity.  The girls decided to try baked sugar doughnuts.  The snow storm that moved in had prompted our local school officials to cancel school… that’s why Madison was home.  The weather was brutality cold, with a windchill of -45°F.  As many of you on Facebook know, the doughnuts turned out great.  I mentioned that I would post the recipe… so here it is.

These Doughnuts are not deep fried and full of calories and fat – but baked in your oven and definitely delicious.  They taste like those fluffy raised doughnuts one buys from a bakery.

Baked Doughnuts Recipe

Ingredients

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110°F.)
2 tablespoons butter, melted
2/3 cup granulated sugar
2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Cinnamon Topping (see below)

Roll dough out approximately 1/3-inch thick on a lightly-floured board. Using your floured doughnut cutter, cut out the doughnuts and place on a parchment-lined baking sheet. NOTE: We didn’t have a doughnut cutter, we use a 3-inch round plastic glass. Cut out the smaller inner circle using a smaller cutter.   We tried different sized holes to see which would work.  They look better with a bigger hole.

Cover the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes.

At this point, the unbaked doughnuts can be covered with plastic wrap and refrigerated overnight (Carol didn’t have room in the fridge, so she baked them after 2+ hrs). They can be either baked upon removing from the refrigerator or let come to a room temperature. They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.

Preheat oven to 375°F. Bake for approximately 8 minutes or until the bottoms of the doughnuts are just golden. Don’t over-bake – under bake them a little, as they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender. Remove from oven and let the doughnuts cool for 1 to 2 minutes.

Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.

Makes approximately 1 1/2 to 2 dozen doughnuts.

Cinnamon Topping:

1/2 cup butter, melted
1 1/2 cups granulated sugar
1 tablespoon ground cinnamon

While the doughnuts are baking, place the melted butter in a bowl and place the sugar & cinnamon in a separate bowl.

Related posts:

1. Carol Made Fresh Baked Bagels
2. Carol's Pumpkin Spice Pancakes
3. Oooops! Did I Do That?
4. Pickle Bread, Fruit Leather And Valentines
5. Carol's Auction Experience