Baked Donuts

Baked Donuts? Sure- I'll give anything a try. I must admit, they were a bit rushed towards the end. The first batch got frosted properly, the second half.... not so much. I got a little distracted =) It's difficult when you have Jack in your house.

This is a time consumer because the dough has to rise. I cut out the donuts with a cup and cut the holes with the base of one of my frosting tips. Hey man, gets the job done. I was impatient and used salted butter in the frosting- it tasted like Auntie Anne a little bit. Whatever you do- don't over cook them and don't burn the yeast! Serve immediately. This makes about 2 dozen donuts.

Oh! Don't throw out the donut holes either! Let them rise like the donuts, then bake for a shorter amount of time, about 5 minutes. These make yummy bite-sized treats.

Thanks for the recipe 101 Cookbooks


1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
Pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt


1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is too sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Cut out the circles with what you have- cookie cutter, cup, etc. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl.