Sadly, I no longer can drive those quick 5 minutes over to Krispy Kream after dinner, on any random weeknight, and pick up a fresh,piping hot, original doughnut...=/ Mostly cause ALL the krispy kreams near me had to close down, and move ALL the way over to the East Coast!
They freaking have EVERYTHING up there!
Anyway, I havn't had a doughnut in a very long time, I mostly think of doughnuts as an every once in a while decadent treat, that I get to reward myself with sometimes. So you could imagine, when I get a doughnut, it's got to be a pretty good one.
I've been wanting to make my own homemade doughnuts ever since I started to see other bloggers make them...but I was always very skeptical on if I wanted to go through all that trouble frying them.
Then I saw this recipe over at The Sweet Pea Patisserie, for "Baked" doughnuts, and knew I HAD to try it. And let me tell you, I was really surprised at how easy these were to make!
Sure, they do take some time for all that dough to rise(they have active dry yeast) but it is SO extremely worth it at the end. She did 3 different toppings; cinnamon sugar, powdered sugar, and chocolate ganche...but since my FAVORITE type of doughnuts are just the plain, regular glazed, I found a recipe on the Food Network website for a simple glaze. I also did cinnamon sugar ones as well.
Also, make sure you eat these RIGHT out of the oven, after you glaze them of course! They really need to be HOT to get that right, doughnut taste!
Delicious Baked Doughnuts
Adapted from The Sweet Pea Patisserie
1 1/3 cups warm milk, 95-105 degrees
1 packet active dry yeast(2 1/4 tsp.)
2 tblsp. butter
2/3 cup sugar
5 cups all purpose flour
A pinch or 2 of nutmeg, freshly grated( I used a few shakes of pumpkin pie spice)
1 tsp. fine grain sea salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tblsp. cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for 5 min. 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 milk 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. This is where you are going to need to make adjustments- if your dough is overly 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 for 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 doubled in size.
Punch down the dough and roll it out 1/2 inch thick on your floured countertop. Most people(like me) dont have a doughnut cutter, instead I used a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment paper 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, 8-10 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.( I had pre-made cinnamon sugar, so I used that)
Remove doughnuts from the oven and let cool for literally 1 minute. Dip each one in the melted butter, and a quick toss in the sugar bowl. (Or dip in the glaze)
EAT IMMEDIATELY IF NOT SOONER!
from Alton Brown, The Food Network Website, 2004
1/4 cup whole milk
1 tsp. vanilla extract
2 cups confectioners sugar
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan.