A great recipe with half the guilt!
Baked Doughnuts from Sweet Sensation. A word of caution, recipe comes from a European blog, so a bit of unit conversion is necessary.
Makes 10-12 Doughnuts
1 tablespoon vanilla sugar
240ml tepid milk
7g instant dry yeast
1 teaspoon salt
1 teaspoon vanilla extract
110g butter, cut into 2cm cubes
1 teaspoon cinnamon
In the bowl of your standing mixer with paddle attachment, beat the egg, sugar and vanilla sugar for 1 minute. Mix in milk, yeast and vanilla extract. Add half of the flour and mix on medium speed until well incorporated. Now add butter, one cube at the time and mix until smooth. Remove paddle attachment and attach the dough hook. Add cinnamon and slowly start adding the rest of the flour while mixing on low speed. Stop adding flour when the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky. You will probably need between 500g and 550g or even a bit more. Adjust the amount if necessary. Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about 1cm thickness. With biscuit cutters, cut out 8cm circles and transfer them to a baking sheet lined with parchment paper. With a 3cm biscuit cutter, cut out holes from the middle. At this point you can refrigerate the doughnuts overnight. Take them out an hour before baking and leave them in a warm place to rise. If you’re baking them the same day, cover the doughnuts with a kitchen towel and and let sit on top of the preheating oven until almost doubled in size, about 30 minutes.
Preheat the oven to 180° C. Bake the doughnuts for 10 minutes. Leave them to cool for 2-3 minutes, decorate with sugar coating or chocolate glaze and serve immediately. They’re best eaten warm.
For the cinnamon-sugar coating:
25g butter, melted
1 teaspoon cinnamon
Combine sugar and cinnamon in a shallow dish. Bush the top of each doughnut with melted butter using a pastry brush, and dip into sugar-cinnamon mixture.
*This amount of ingredients is enough to coat the whole batch of doughnuts (all 10-12 of them). If you want to coat half of them with cinnamon-sugar and the other half with chocolate glaze, cut the amounts by half.