Preeeeetty happy I was able to make doughnuts without using a deep fat frying. I’ve said it before and I’ll say it again, they terrify me. So it’s gotta be an oven. But these little guys have the same airy, doughy, delicious doughnut texture.
They’re super simple to make as well, anyone can do it. The doughnut dough will work with any filling or topping to choose whatever you like to go with them and also shape however you wish – just shape them before the second prove where it says to roll them into balls in the recipe.
They are definitely best eaten the day you bake them, that’s why the recipe makes only 8 medium size doughnuts or 6 big ones, because they will only keep well for a day or two after you bake them.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 200g strong white bread flour
- 1 heaped tbsp caster sugar
- 40g butter, cut into cubes
- 7g fast action dried yeast
- 5tbsp warm milk
- 1 egg, beaten
TO COAT
- 3tbsp icing sugar
- 2tbsp water
- 85g caster sugar
- 1tsp ground cinnamon
METHOD
- Combine the flour and sugar in a large bowl together with a good pinch of salt. Add the butter and rub it into the flour mix with your fingers until it forms a bread crumb like consistency, then stir through the yeast. Create a well in the middle then pour in the milk and egg and mix until it comes together into a ball. Kneed the dough for about 10 minutes on a lightly floured surface until it’s smooth, elastic and not too sticky.
- Lightly oil a bowl then add the dough to it, cover with cling film and a tea towel and leave in a warm place for about an hour until doubled in size.
- After proving, knock the dough back and kneed just for a few minutes again, then divide the dough into 8 equal balls and place them between 2 baking trays lined with baking paper. Cover and leave to rise again for 30 minutes. While they’re rising preheat your oven to 190C fan.
- Once proved bake in the oven for 10-12 minutes until risen and golden brown on top. While they’re baking combined together the icing sugar and water in one bowl and caster sugar and cinnamon in another, when the doughnuts are baked, allow to cool for a few minutes then coat with the glaze then roll through the sugar and set aside to harden for a few minutes. Then enjoy!
Claudia's Home Kitchen 