These taste like regular homemade raised doughnuts, but not commercial doughnuts that contain flour improver. These are baked, not fried.
BREAD RECIPE HELP
INGREDIENTS
1 1/3 cups warm milk, 95 to 105 degrees, divided
2 1/4 teaspoons active dry yeast
2/3 cup sugar
2 large eggs, lightly beaten
pinch of nutmeg, freshly grated (optional)
4 1/2 to 5 1/2 cups unbleached all-purpose flour, spoon into measuring cup and level to rim
1 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon (optional)
INSTRUCTIONS
1. In a bowl of stand mixer, place 1/3 cup of the warm milk. Stir in the yeast and let stand for 5-10 minutes or until the mixture is bubbly.
2. Stir the sugar into the remaining cup of warm milk and add it to the yeast mixture. Add eggs and nutmeg, if using, 2 cups of flour and knead on low speed for 3 minutes.
3. Add salt with the third cup of the flour and increase to medium speed for 4-5 minutes. Add the butter and knead until the butter is incorporated into the dough.
4. Continue adding flour, 1/4 cup at a time and knead on medium speed until you have a soft, tacky dough that clears from the sides of the bowl. Transfer the dough to a floured work surface and finish kneading by hands for 3-4 minutes.
5. Place the dough in a greased bowl, cover with a sheet of plastic wrap or damp kitchen towel and let rest for 40 minutes to 1 hour or until doubled in size.
6. Deflate the dough. On a floured work surface, roll the dough 1/2 inch thick. Cut out circles using a 2 1/2 to 3- inch doughnut cutter. If you don't have a doughnut cutter, you can use a 2 1/2 to 3- inch round cookie cutter.
Transfer the circles to baking sheet(s) lined with a parchment paper about 2- inches apart. Re-roll and cut circles from scraps.
7. Cut inner circles to make doughnut holes by using a smaller cookie cutter or the bottom of a large cake decorating tips. Cover with a plastic wrap and let rise for 30 to 45 minutes.
8. Preheat the oven to 375 degrees F for a good 20 minutes before baking.
9. Bake for 8 to 10 minutes or until golden. While the doughnuts are baking, make the glazing by placing the melted butter in a medium bowl. Place the sugar and cinnamon, if using, in another medium bowl.
10. When the doughnuts are done baking, let sit for 2 minutes. Dip the doughnut in melted butter and toss in the sugar. Serve immediately.
STORAGE
Baked doughnuts are best eaten the day they are made.
If dipped in melted butter and tossed with a sugar, they will keep for about a day.
Undipped doughnuts can be kept at room temperature for a few days and frozen for about a month.
