Simple No-Fry Doughnuts:
15 doughnuts:
Dough
3/4 cups Warm Milk
1 packet Active Dry Yeast
1 tbsp. Unsalted Butter
1/3 cup Sugar
1 Egg
2 ½ cup All Purpose Flour
Pinch of Nutmeg
½ tsp. Salt
Glaze
Will make enough to glaze all the doughnuts
¼ cup Milk
1 tsp. Pure Vanilla Extract
2 cups Confectioners Sugar
For the Cinnamon Sugar Topping
Will make enough to cover all of the doughnuts
½ cup Unsalted Butter
1 cup Sugar
1 tbsp. Cinnamon
DOUGH:
¼ cups of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes.
¼ cups of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes.
In a small bowl, combine the remaining ½
cup of milk with the sugar and butter. Add it to the yeast mixture.
Stir to combine. Add the egg and stir until mixed. Add
flour, nutmeg, and salt and stir until the dough starts to form. Change
to the dough hook and knead for until the dough becomes
smooth. {If dough is too sticky, slowly add more flour.}
Transfer to the dough to a lightly floured
surface and knead for 5 minutes until the dough is smooth and elastic
and has formed a ball. Place the dough ball in a large lightly greased
bowl, and cover with plastic wrap. Let sit in a warm place for about 1
hour, until doubled in size.
Once the dough has doubled, roll it out on a
lightly floured surface until ½ thick. Using a doughnut cutter (if you
don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is
about 3 inches, and the other that is about 2 inches for the inner
circle) cut out the doughnuts until you have no dough left.
Place the doughnuts on a baking sheet lined
with a silicone mat or parchment paper, about 2 inches apart. Cover
with a clean towel and let sit for about 45 minutes.
Preheat the oven 375 degrees F.
Place the baking sheets in the oven and
bake for 7 minutes, until lightly golden brown. Be careful to not
overbake these. You want them to be light and doughy inside. Let the
doughnuts cool for about 5 minutes until ready to top with either the
glaze or cinnamon sugar topping
While the doughnuts are cooling make the
glaze and/or cinnamon sugar glaze. Each recipe makes enough to cover
all the doughnuts. I made a half recipe of each and topped half of the
doughnuts with each topping. Or you can choose to just do one of
topping for all the doughnuts.
GLAZE:
combine the milk and the vanilla in a small saucepan. Heat over low heat until just warmed. Slowly add in the confectioners sugar and whisk until the mixture is smooth. Remove the glaze from the heat and place over a bowl of warm water.
combine the milk and the vanilla in a small saucepan. Heat over low heat until just warmed. Slowly add in the confectioners sugar and whisk until the mixture is smooth. Remove the glaze from the heat and place over a bowl of warm water.
To glaze the doughnuts, dip them halfway
into the glaze and place on a draining/cooling rack set over a baking
sheet. Sprinkle with sprinkles if desired. Let set for about 10
minutes.
CINNAMON SUGAR:melt the butter in a saucepan or a microwave, and place in a small
bowl. Combine the sugar and cinnamon in a medium sized bowl.
To top the doughnuts with cinnamon sugar,
dip the halfway into the melted butter. Then dip them into the
cinnamon-sugar mixture. Set on a draining/cooling rack to set, about 5
minutes.
