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Baked Raised Doughnuts
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Yeast-raised doughnuts dipped in butter, sugar, and cinnamon will easily have you grabbing for a second helping.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
2 comments
ingredients
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons butter
1/3 cup very warm water
1 envelope (.25 ounce size) active dry yeast
1 egg, beaten
2 1/3 cups sifted flour
1 teaspoon grated lemon rind
1/4 teaspoon ground nutmeg
1/2 cup melted butter
1/2 cup granulated sugar
2 teaspoons ground cinnamon
directions
Heat the milk in a small saucepan over medium heat. Heat just until it starts to bubble. Add the first measure of sugar, the salt, and butter. Stir to melt the butter and dissolve the sugar and salt. Remove the pan from the heat and let cool to lukewarm.
Place the warm water in a large mixing bowl. Sprinkle the yeast evenly over the surface of the water. Stir gently until it dissolves.
Stir in the lukewarm milk mixture, egg, and 1 cup of the flour. Beat the mixture with a wooden spoon until smooth. Stir in the lemon rind, nutmeg, and remaining flour and stir until a soft dough forms.
Turn the dough out onto a lightly floured work surface. Knead the dough until it is smooth and elastic.
Grease a large bowl. Form the dough into a ball and place in the greased bowl, turning the dough to coat it with the grease. Cover the bowl lightly and let the dough rise in a warm place until doubled in size, about 45 minutes.
Grease a baking sheet.
Punch the dough down and place on a floured work surface. Roll the dough out to a 1/3-inch thickness. Lightly flour a donut cutter and cut the donuts and place them on the greased baking sheet. Cover the donuts lightly with a tea towel and let rise in a warm place for 30 minutes.
Preheat the oven to 375 degrees F.
Brush the tops and sides of the donuts with the melted butter. Place the donuts in the oven and bake at 375 degrees F for 15 minutes or until done.
Combine the sugar and cinnamon in a shallow bowl. When the donuts are done, dip them in the remaining butter and then dredge in the sugar mixture. Set on a wire rack or waxed paper. Can serve warm or at room temperature. Store the donuts in an airtight container.
recipe tips
For a different flavor, try adding a bit of vanilla extract to the dough.
If you prefer a glaze over cinnamon sugar, mix powdered sugar with milk or water to create a thin glaze to dip the doughnuts in.
Experiment with different spices like cardamom or allspice in the dough.
Adding a small amount of almond extract to the dough can give a subtle nutty flavor.
If you like nuts, sprinkle chopped nuts over the doughnuts after dipping them in the butter.
You can make mini doughnuts by using a smaller cutter for bite-sized treats.
common recipe questions
Can I use instant yeast instead of active dry yeast in this recipe?
Yes, you can use instant yeast. The main difference is that instant yeast doesn't need to be dissolved in water first and can be mixed directly with the dry ingredients.
Is there a substitute for lemon rind in the dough?
If you don't have lemon rind, you can omit it or substitute it with orange zest, or simply leave it out.
How thick should I roll out the dough for the doughnuts?
Roll the dough to about 1/3-inch thickness. This thickness allows the doughnuts to puff up nicely without being too thick or thin.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After the first rise, punch it down, cover it tightly, and refrigerate. Let it come to room temperature and proceed with rolling and cutting the next day.
How do I know when the doughnuts are done baking?
The doughnuts are done when they are a light golden brown and spring back when lightly touched. Baking time may vary slightly based on your oven.
Can I fry these doughnuts instead of baking them?
This recipe is specifically for baked doughnuts, but you can fry them if you prefer. Heat oil to 350 degrees F and fry until golden brown on each side.
What's the best way to store leftover doughnuts?
Store them in an airtight container at room temperature. They're best eaten within a day or two as they will start to dry out.
Can I freeze the baked doughnuts?
Yes, you can freeze the baked doughnuts. Wrap them tightly in plastic wrap and place them in a freezer bag. Thaw and reheat gently before serving.
Can I add fillings to these doughnuts?
This particular recipe doesn't include fillings, but you can certainly experiment by piping in jams, custards, or cream after they are baked.
tools needed
Measuring Cups and Spoons: For measuring ingredients such as the milk, sugar, flour, and grated lemon rind.
Saucepan: Used for heating the milk with sugar, salt, and butter until it bubbles, then cooling the mixture to lukewarm.
Large Mixing Bowl: For combining the warm water, yeast, the lukewarm milk mixture, egg, and flour to form the dough.
Wooden Spoon: For mixing the ingredients until smooth.
Floured Work Surface: For turning out and kneading the dough until it becomes smooth and elastic.
Rolling Pin: For rolling the dough to the specified thickness.
Donut Cutter: For cutting the donuts out of the rolled dough. If you do not have a donut cutter, you can use something like a biscuit or cookie cutter and cut the center hole using a smaller cutter or knife.
Baking Sheet: To place the cut donuts for the second rise and while baking them in the oven. It should be greased to prevent sticking.
Tea Towel: Used to cover the donuts lightly while they rise.
Wire Rack or Waxed Paper: To set the finished donuts on after they are dipped in butter and the sugar mixture, allowing them to cool.
Pastry or Basting Brush: For brushing melted butter over the tops and sides of the donuts before baking.
what goes with it?
Vanilla Ice Cream: Serve a warm doughnut alongside a scoop of French vanilla ice cream. The creaminess of the ice cream will provide a contrast to the soft, spiced doughnut.
Maple Glaze: Drizzle a maple glaze over the doughnuts for added sweetness.
Fresh Berries: Serve with fresh raspberries or blueberries. The tartness of the berries provides a refreshing contrast to the sweetness of the doughnut.
Chocolate Sauce: Offer a small dish of chocolate creme fraiche sauce for dipping. The indulgent chocolate flavor pairs nicely with the warm, spiced doughnut.
Lemon Zest Sugar: Instead of just cinnamon sugar, create a lemon zest sugar to sprinkle on top. This will enhance the lemon rind that's already in the dough.
Cream Cheese Frosting: A light cream cheese frosting can be spread on top of the doughnuts.
Coconut Flakes: Roll the doughnuts in toasted coconut flakes after their butter dip for an extra layer of flavor and texture.
Fruit Compote: Serve the doughnuts with a warm fruit compote, like apple or berry.
nutrition data
150 calories, 8 grams fat, 18 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
There doesnât seem to be any indication here between salted and unsalted butter. Adding salt to something already salted doesnât sound like good results will be achieved. I am going to go with unsalted butter in the dough because I donât want to disturb the yeast.
There is only about a pinch of salt (1/20th of a teaspoon) in 3 tbsp of butter so it's pretty negligible in this instance. Also, we note if the recipe should use unsalted butter and in this case since it's only 3 tbsp you can really use either.
November 19, 2011
Great recipe works out fine. But should be eaten same day. Made them last night they came out great, Wife likes them as do I. Put the remainder in bowl with tight lid. This morning they were dunkers, but still good. How ever I did use a donut cutter to shape them might be better next day if not cut that way. But last night they were GREAT.
March 29, 2011
I have been wanting to make my own doughnuts for along time but i dont have a fry daddy. these were so easy to make and didnt take very long at all. The kids LOVED them and even with the cinn and sugar its still healther then the ones you have to fry.
i did not like them. they tasted very bland.
January 30, 2010
Very easy to make. My husband and I enjoyed these donuts very much.
September 2, 2003
My family and friends loved this recipe. I made it for a group trip we were doing and they were very impressed. I couldn't believe how easy it was to make.