Baked Doughnuts

Who doesn’t love some yummy, cream-filled, soft and delicious homemade baked doughnuts? They are just one recipe away from you.. and not so complicated to make.. ❤

Ingredients:

For the dough

• 3 1/2 cups all-purpose flour (approx 400g)
• 1/4 cup granulated white sugar (50g)
• 11g active dry yeast
• 3 tbsp butter (approx 50g)
• 2 tsp salt
• 1 cup liquid full-fat milk (250ml)
• 2 eggs
• 1/3 cup water
• 1 tbsp vanilla essence

For the glaze

• 1 cup powdered sugar
• Water as required

Filling: All-purpose cream http://sugarmelt.mauriapp.info/all-purpose-cream/

Preparation:

1. In a the bowl of your stand mixer fitted with a paddle attachment, mix together the flour, sugar, salt and yeast. (Use a normal bowl if you’re using a hand mixer)
2. In another bowl, pour the milk, vanilla, and add the butter. Microwave/ heat over a water bath until the all butter has melted.
3. Add the liquid to the dry ingredients, mixing on low speed at first. When all is mixed up, increase to medium high speed for about 6 minutes, until the dough turns silky and smooth. This is a pretty wet dough.
4. Remove the dough from the bowl, add oil to the latter and place back in it, coat the dough in the oil and cover with a towel. Let it proof in a warm space until it doubles in size. (about 1 hour) (a warm oven can be an ideal space for that)
5. Transfer the dough to a floured surface. You will see all the nice bubbles of air that have been trapped in there.
6. Roll the dough to about 1/2″ thickness. Cut out the doughnut using a doughnut cutter, or a regular round cookie cutter and a piping nozzle for the doughnut holes. If you will fill these doughnuts, it will be easier not to cut out the doughnut holes so that it can easily hold the cream inside.
7. Carefully transfer the doughnuts and their doughnut holes to a lined baking tray and cover with a towel. Let proof for another 30 minutes until they have gained enough height and puffiness.
8. Then, brush lightly with milk/egg wash and bake at 180°C for maximum 15 minutes. They should be golden.
9. In the meantime, prepare the glaze. Mix together the icing sugar and water to get a very runny glaze.
10. Dip them with the help of a fork as soon as they come out of the oven. Let the excess glaze drip off on a wire rack and allow them to cool before filling with all-purpose cream. Transfer the cream to a pastry bag fitted with a round nozzle and pipe the cream into the bottom of the hole-less doughnuts. You will feel their weight increasing as you’re piping cream into them. (Cream can be made a day in advance) link here: //sugarmelt.mauriapp.info/all-purpose-cream/. Keep in the refrigerator for up to 3 days. Doughnuts are ready!

(This recipe makes about 25 doughnuts and their respective doughnut holes 🙂 )