Baked Doughnuts

Oh, yes.  I am totally going there.

So, if I haven’t talked about it enough already, I am taking a ginormhugegantous (I know that’s not a real word-I am just being overly dramatic) test in less than 2 weeks.  Like, a 2-day, 16-hour total-long test for which I have to fly across the country and stay in an overpriced hotel for three days.  I’m finally taking my grown-up doctor boards.  I’ve taken all my medical school boards, but now this test is the mac-daddy of them all.  The one that costs $$$$ to take (better not fail…..) and will allow me to get a job someday.  Not only is the price of the test high, but I am subjecting myself to hours upon hours of studying to pay that much to take a test.  Am I bitter?  Of course not!;) Am I thankful to FINALLY be at this point in my training?  Absolutely!  I am ready to start fellowship and move on, people!  And hopefully this test will prove that I am ready to do so.

A few of my friends have suggested that during my study breaks, I bake.  And, I definitely have.  The nice thing about working with yeast is the built-in “rising time”.  So, I have an excuse to work a little bit, study while the dough is rising, and then take another break when I knead it or get it ready for baking.  And since there’s always a component of punching down the dough at some point in the recipe, I find it particularly cathartic during these study breaks.

So I might be stressed.  But these doughnuts made it all better.  I stuck very closely to the original recipe here.  I had never baked doughnuts before, so I was a little nervous about straying too much.  What can I say about these?  They are definitely at their prime immediately after baking.  They are still really good the same day, although I would recommend warming them in the microwave before eating-just a few seconds.  I took some over for a get-together with my girlfriends the other day, and we all heated them up again.  They were a little hard on the second day, so if you are planning on only eating a few, I would recommend making a half batch.  And the glaze?  Oh, yes. That glaze is amazing. I couldn’t get enough of it.  And, of course, there had to be sprinkles.

And, if you’ll excuse me, I must get back to the books now.

Baked Doughnuts

Servings:  approximately 16 doughnuts

Ingredients

For the doughnuts:

1 and 1/3 cups warm milk (I used whole milk, because that is what I had on hand)

2 and 1/4 teaspoons active dry yeast (or one packet)

2 tablespoons unsalted butter

2/3 cup granulated sugar

2 eggs

5 cups all-purpose flour

1 teaspoon salt

For the chocolate glaze:

5 tablespoons unsalted butter

4 ounces semisweet chocolate chips

2 cups confectioners’ sugar

1 and 1/2 teaspoons vanilla extract

1/4 cup hot water

Sprinkles, for garnish

 

Instructions

1. For the doughnuts: In the bowl of your standing mixer fitted with the dough hook attachment, combine 1/3 cup of the warm milk and the yeast.  Let sit until foamy, about 5 minutes.

2. In a separate small bowl, combine the butter and sugar with the remaining 1 cup of warm milk, mixing well.

3. Add the butter/sugar mixture to the yeast mixture.

4. With your mixer running on the lowest speed, add the eggs, flour, and salt to the mixture until just combined.

5. Increase your mixer speed to medium and knead the until the sides of the dough pull away easily from the sides of the bowl, about 5 minutes or so. **Add more flour or milk as needed to get the proper consistency.

6. Place the dough on a floured surface and knead a few times.

7. Shape the dough into a ball and place in a lightly oiled bowl. Cover the bowl and let sit in a warm place until doubled in size, about 1 hour.

8. Once risen, punch down the dough and roll it out into a 1/2-inch-thick rectangle.

9.  Using a doughnut cutter (or two cookie cutters of differing sizes), cut out your doughnut shapes and place on a parchment-lined baking sheet.

10.  Cover the baking sheet(s) with a clean towel and let rise for another 45 minutes or so.

11. Preheat the oven to 375 degrees.

12. Bake the doughnuts until the bottoms are lightly golden, about 8-10 minutes, depending on your oven. *Meanwhile, start making your glaze.  See below.

13. Remove the doughnuts from the oven and let cool for a few minutes before glazing.

14. For the glaze: In a heatproof bowl over simmering water, melt the butter and chocolate chips.

15. Remove the bowl from the heat and whisk in the confectioners’ sugar, vanilla, and hot water until smooth.

16. To glaze the doughnuts, dip each one face-down into the glaze, immediately garnish with sprinkles, and let cool on a wire rack (right side up, of course!)

Source: Doughnuts barely adapted from 101Cookbooks and Chocolate Glaze directly from Williams-Sonoma.

 

May 7, 2011 - 7:08 am

Lauren at Keep It Sweet - These donuts look like a pretty amazing study break! Good luck!!

May 7, 2011 - 9:13 am

Apron Appeal - Yeasted baked donuts? My interest has been piqued. The best part about donuts is that even if they don’t turn out exactly like I think they should…my kids will still eat ‘em.

May 7, 2011 - 9:15 am

Blog is the New Black - I bought a donut pan so long ago and have yet to try baking any! These look wonderful. Good study break idea! ;)

May 7, 2011 - 10:02 am

Meighan @ Cooking With Abandon - Ugh. I feel your pain. My boards are June 12th, two day,have to fly across the country and stay in a hotel. I too am studying like a crazy person. It’s not fun! Good luck! I should try the donuts for a study break. Just need a donut pan!

May 7, 2011 - 10:53 am

branny - You’ll do fine!
I remember when I’d take major tests I’d always eventually come to the mentality “If I don’t know it now, I’ll never know it.” I was never a fan of all nighters or cramming. I’m sure you’ll do great. Good luck.

May 7, 2011 - 1:29 pm

Jen of My Tiny Oven - I have no words for how good these look! I could eat a dozen or so! you rock!
Good luck on your tests!

May 7, 2011 - 2:32 pm

DessertForTwo - Oh yum!

I wish you a ginormous amount of luck! :)

May 8, 2011 - 1:20 am

Chelsea - Wooow, these look so yummy! I definitely agree that baking is the perfect stress release. Good luck on your test! I don’t envy you.

May 8, 2011 - 8:48 pm

Lee Hock - These look just like the fried ones from a donut shop, amazing. I can’t wait to try and make these! I am going to make the dough in my bread machine.
My kids are going to go crazy!

May 9, 2011 - 12:05 am

Shawnda - Beautiful donuts! And best of luck on your tests!

May 9, 2011 - 8:12 am

Annie - These look like a wonderful study break treat! Also, I’m very glad you didn’t use a stinking donut pan to make these. Those sort of unitasker pans drive me nuts when you can use cookie or biscuit cutters to do the same thing. Go you!

May 9, 2011 - 9:34 am

Julia - I’ve been wanting to try baked donuts for a long time. I just need to do it, you inspired me, I’m doing it!

May 9, 2011 - 6:00 pm

Happy When Not Hungry - I have seen so many wonderful recipes for doughnuts and have yet to make them. I really need to make these because yours are making my mouth water. Yum!

May 12, 2011 - 1:24 pm

Katy - So, so delicious!!!

May 16, 2011 - 2:37 pm

Hannah - Where have these been my whole life? Looks like a great one to try for the next brunch…or as an excuse to use up last year’s supply of sprinkles. Thanks!

September 20, 2011 - 3:11 am

Tamar - These came out flawless! I think I had a little bit of a rising problem, because I used instant yeast instead of active dry (I can’t find any here!) but boy oh boy, they were still delicious. And the glaze is absolutely to die for. I received many compliments, and will definitely be making these again!

October 18, 2011 - 8:13 am

stella - Hi there
these look so yummy and just what I was looking for, I had a craving this morning and said I was gonna google “baked donuts” and see what came up….I am curious though do you think I could make these without a mixer? I don’t have one yet (although I dream of having one some day!)

I am gonna food shop and try it after work….hopefully I will be able to pull it off without a mixer…..

Thanks for posting this!

October 18, 2011 - 9:59 am

srlacy - Hi Stella. I would totally try it without a mixer. Your arms might be tired, though! I hope they turn out for
You!

February 14, 2012 - 12:16 pm

Lyndsey - These look delicious! Is there a printable version of the recipe?

February 14, 2012 - 12:25 pm

srlacy - Hi Lyndsey-

Currently there is no printable option-the website will be undergoing renovation soon and this will be a new feature. I recommend cutting and pasting into Word for the time being.

Shanon

August 27, 2013 - 2:40 pm

Recipe: Copycat Easy Homemade Donut Holes {Baked} - [...] Recipe adapted from The Curvy Carrot [...]

August 28, 2014 - 3:02 pm

Donuts und Löcher | sabo (tage) buch - […] sind gebackene Donuts (das Rezept hab ich bei CurvyCarrots gefunden, nur bei den Überzügen hab ich andere Rezepte verwendet ) die ihre Konsistenz und den […]

August 28, 2014 - 3:31 pm

sabo - OMG!
I loved it – and my kids loved them – I adapted your recipe to german and have it on my blog now.
Thx for sharing!
http://www.sabotagebuch.de/wordpress/2014/08/28/donuts-und-loecher/

Sandra

Your email is never published or shared. Required fields are marked *

*

*