BEST EVER BAKED DONUTS

I believe most of us love donuts..however in Malaysia..we tend to make the deep frying method more then the baked one, may e this is due to fact that we don't have the donut pan. I got mine from a friend who visited States and personally asked him to get one for me. It's better baked dan deep frying..it's less oily and beautiful. You can do any flavour you like or may be you can get some ideas from BIG APPLE and Dunking Donuts..but I still prefer mine to be simple chocolate flavour with some peanut sprinkles....it is great for tea.

I'm sharing here with you two recipes one with donut pans and the other one without. Both baked donuts recipes are great.

FIRST RECIPE WITH DONUTS PAN

INGREDIENTS

1 cup (100g) all-purpose flour

1/4 - 1/3 cup (50g - 75g) sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 tub (150 gm ) plain yogurt

1 tablespoon canola oil

2 teaspoons lemon juice

Method

In a small bowl, combine the dry ingredients.
Combine the egg, yogurt, oil and lemon juice, mix well.

1. Stir into dry ingredients just until moistened.
2. Coat the tube pans with nonstick cooking sprayand dust with 1 teaspoon confectioners' sugar. (I omit this since I'm using a nonstick pan)
3. Transfer batter into a piping bag and pipe into pan.
4. Pipe the batter till half full so that you will see donut hole when baked. 3/4 full will not be able to see any donut hole when baked.
5. Bake at 200°C for 10 - 12 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 5 minutes before removing from pans to wire racks.

 SECOND RECIPE WITHOUT DONUT PAN

1 1/3 cups milk, warmed to 95 to 105 degrees F

2 1/4 teaspoons active dry yeast (one package)

1/2 cup turbinado sugar

2 large eggs, room temperature

2 tablespoons unsalted butter, softened

4 cups all-purpose flour

1 cup whole wheat flour

two pinches ground nutmeg

1 teaspoon salt

For Serving

Chocolate Ganache

Peanuts

Place warm milk in a large bowl and, with a wire whisk, whisk in the yeast and sugar until sugar is dissolved.  Set aside for approximately 5 minutes to let it proof.

In the meantime, in a separate small bowl, mush and mix together the eggs and butter.  Pour egg mixture into milk mixture and mix well.

In another large bowl, mix all-purpose flour, whole wheat flour, nutmeg, and salt together until well combined.

With large wooden spoon or spatula, begin pouring flour mixture a little at a time into the wet ingredients mixture, folding as you go and combining well each time, before adding in more of the flour mixture.

Keep adding a few tablespoons at a time, repeating step above until dough starts to pull away from side of bowl and is soft and smooth, but still slightly sticky to the touch.  Begin using your hands once dough starts to come together, and knead in bowl until dough is the right consistency.

Important:  Make sure not to over-flour dough.  You may not even use the entire flour mixture; just go by texture and feel.  In other words, if dough is soft, smooth, and slightly sticky, it doesn’t need any more flour – i.e. toss the remaining flour, and you’re good!

Next, transfer dough to a large greased pot with lid, cover, and put in a warm, draft-free place and let rise for about an hour, or until it has doubled in size.

Remove dough from pot onto lightly floured counter.  Punch down dough and with lightly floured rolling-pin; roll out to approximately 1/2-inch thickness.

Using a 2-3 inch circle cookie cutter, dusted with flour, stamp out circles in the dough — i.e. your doughnuts.  Then, with a smaller cookie cutter, also dusted with flour, stamp out the inner circles – i.e. your doughnut holes.

Important:  Make sure that the inner circles are large enough so that when the doughnuts rise again and bake, they won’t fill in those inner holes as they do.

Carefully lift the big circles and remove the inner circles, by “popping” them out with your fingers.

Transfer the doughnuts and holes to a parchment-lined baking sheet, leaving about an inch of space between them.  Cover the tray lightly with plastic wrap.

Let doughnuts rise a second time, for approximately another 45 minutes, or until almost doubled.

Preheat oven to 375 degrees F, remove plastic wrap, and bake doughnuts in middle rack until bottoms just barely begin to golden, 8 to 9 minutes.

Important:  Start checking the doughnuts at around 8 minutes.  It’s really important not to overcook them.  They should still be pale on top — just slightly golden — and just barely baked through.

While doughnuts are baking, prepare the spiced sugar and topping fixings.  Combine turbinado sugar, cinnamon, and cardamom in small bowl.  This will be your spiced sugar.  Mix well and set aside.

Baked donuts ini boleh dibuat dengan dua cara...satu dengan menggunakan acuan donuts..untuk resipi ini adunanya adalah lebih kurang adunan kek..ia agak cair...dan resipi yang kedua adalah resipi tanpa menggunakan acuan..resipi kedua caranya adalah lebih kurang sama dengan apa yang selalu kita buat. Saya menggunakan cokolat ganache untuk donut ini dan ditaburkan sekit kacang tanah tumbuk.Untuk flavor toppingnya bolehlah dapat ideanya dari BIG APPLE atau DUNKIN DONUTS...bergantung kepada citaras masing-masing...semua flavour boleh kita buat. Sajian minuman petang yang biasanya menjadi kegemaran aanak-anak kan.

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