Recipe Idea: Baked Doughnuts—Kids Love ‘Em!
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about Baked Doughnuts. I have been wanting to try to make Baked Doughnuts for quite some time. Over the weekend we went to Shiloh Quaker Camp for a Valley Friends Meeting annual retreat. It was loads of fun. I made these Baked Doughnuts on Saturday morning and the kids had fun decorating them.
Before they began to decorate, I told them they had to wash their hands with soap, counting to 20 while they did it. It was so cute. One (long pause). Two (long pause). And so on. It took them quite a while to finish washing their hands, but they had fun. Earlier, everyone had chosen an adjective starting with the first letter of their name to add to their names. Lovable Linnea, Silly Schuyler, Smart Sophia and Nice Noah enjoyed decorating doughnuts. Dutifully Different Doris observed.
Read on for recipe and nutrition…
- 1 egg
- ⅓ cup sugar
- 1 cup milk, heated to 115 degrees
- 1 tablespoon active dry yeast (1 individual package)
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2½ to 3½ cups unbleached flour, divided, plus more for kneading
- 1 stick butter, cut into 1" cubes
- Heat the milk (not too hot or the yeast won't work); add the yeast, stir with a wooden spoon and wait until it starts to bubble.
- In a separate bowl, using an electric mixer beat the egg and sugar on medium speed for about 1 minute.
- Add the milk/yeast mixture, salt and vanilla. Turn the mixer to low and slowly add 2 cups of flour.
- If you have a food processor with a dough attachment, use this on medium speed to mix in the flour. I simply used my mixer, but I think they would be lighter and more airy if you used the food processor.
- Reduce the speed to low and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist but not sticky.
- Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in a mixing bowl coated with cooking spray and cover with a damp towel.
- Let rise until doubled in volume, about 1 hour.
- Punch down the dough and roll it out to about ½-inch thickness.
- With a doughnut cutter, cut out 3-inch circles with 1-inch holes.
- Preheat the oven to 400F degrees.
- On a baking sheet lined with parchment paper (if you don't have this, grease the baking sheet), place the doughnuts 1-inch apart. Cover with a damp towel and let the pan sit on top of the preheating oven until the doughnuts are almost doubled in size, about 25 minutes.
- Bake until ight golden in color, 5-8 minutes. Dip the hot doughnuts in melted butter and then coat with a cinnamon-sugar mixture (1 cup sugar + 2 tablespoons cinnamon mixed together) or use frosting and sprinkles to decorate.
- Serve immediately; they are best eaten warm, the same day as they are baked.