Baked Doughnuts

Ingredients:

1 1/3 c. warm milk, 95-105 degrees

2 t. instant yeast ** If you only have active dry yeast on hand, proof it with 1/3 c. warm milk and sugar. Once foamy, add remaining milk and continue on with the recipe.**

2 T. butter *

2/3 c. granulated sugar

2 large eggs

5 c. all-purpose flour

a pinch or two of nutmeg, freshly grated**

1 t. salt

(For the cinnamon-sugar topping listed in the original recipe: 1/2 c. butter, 1 1/2 c. granulated sugar, 1 T cinnamon.)

* I melted the butter in the microwave with the remaining cup of milk.

** I just used nutmeg from a jar

Recipe:

1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar.

2. Add the butter. Mix the eggs, flour, nutmeg, and salt.

3. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk.

4. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky -- don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl.

5. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).

6. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter.

7. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that, as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough.

8. Here's where you can do two different things: bake the same day, or put in the refrigerator overnight for the next morning. If cooking the same day, let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled. If saving for the next morning, then cover the tray with lightly greased plastic wrap and place in the fridge. The doughnuts will rise throughout the night. In the morning, remove from the refrigerator and put them on the counter about an hour before baking.

9. Bake in a 375 degree oven until the bottoms are just golden, 8-10 minutes. Start checking the doughnuts around minute 8. They should still be place on top, not golden and browned, and just barely cooked through.

10. Remove the doughnuts from the oven and let cool for 1-2 minutes. (For the cinnamon-sugar topping: Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar.)

11. Serve immediately.

Rating: 2 of 5

This recipe makes a great sweet roll recipe. Doughnuts, though......not my favorite. Won't be making this one for doughnuts again. But, add some orange extract and zest to the dough and then cover with orange glaze when they're done cooking and they would be awesome!

Source: Mel's Kitchen Cafe, Baked Doughnuts