Easy Baked Doughnuts Recipe
I have never liked doughnuts though I tried. When my family visited from Morocco a few years back, I bought them doughnuts to offer them a little taste of Americana, they didn’t like them. My French friends don’t like them either. I have come to the conclusion that doughnuts –along with football and baseball—may be one of those things that you have to be born here to be able to appreciate.
I thought I’d give baked doughnuts a shot. First, I’m still recovering from a few oil burns (nothing serious, don’t worry.) so there was no question of me getting anywhere near hot oil. Second, I figured that the fact that they’re fried may be the reason why I never liked them.
Now I can say that I like doughnuts. These doughnuts. No others!
If they’re not all that authentic to your taste, forgive the Moroccan. She tried! Her promise to you, though, is that they’re really really good.
BAKED WHOLE WHEAT DONUTS RECIPE
Yield: 14 DOUGHNUTS
Prep Time: 15 min + 1 1/2 hours rest time
Cook Time: 10 min
Ingredients:
For the yeast
1 cup milk
2 packages (14 grams) active dry yeast
1 teaspoon sugar
For the dough
4 tablespoons unsalted butter, softened
1/2 cup turbinado sugar
¼ teaspoon salt
2 large eggs, preferably at room temp
½ teaspoon vanilla extract
3 1/3 cups white whole wheat flour
For the glaze
2 tablespoons unsalted butter or coconut oil
¼ cup honey
¼ cup strawberry jelly
Directions:
Microwave the milk in a small bowl for 1 minute, until warm but not burning hot (about 105-110 degrees). Stir in the yeast. Let activate 5 to 10 minutes until foamy.
Place the butter, sugar, salt, eggs, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed until incorporated. Switch to a dough hook attachment and add the flour. Add the yeast mixture. Knead the dough at low speed at first, then at medium speed until light and supple, 2 to 3 minutes.
Lightly hand knead the dough on a floured surface and roll it into a ball. Place the dough ball in a large lightly oiled bowl and cover it with plastic wrap and a towel. Let it rise for 1 hour.
Roll out the dough on a floured surface to about ½-inch thick. Cut out circles using a large cookie cutter (or a large glass). Transfer the circles to a baking sheet, placing them about 1 1/2 inches apart. Cut out the inner circle using a small cookie cutter (or a water bottle cap). Cover with a towel and let rise 30 minutes.
Preheat the oven to 350 degrees Fahrenheit. Bake the doughnuts 10 minutes. Using a spatula, remove the doughnuts from the baking sheet.
Prepare the glaze by microwaving the ingredients for the glaze in a bowl for 1 minute. Stir the contents of the bowl well until combined. Dunk the top of the doughnuts in the glaze.
Best when enjoyed immediately. Leftovers are to be reheated.
Note: Save the dough center cutouts and bake them as well.
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Jamie — 03/10/2012 @ 9:14 am
What is funny is that here in France one can now find American donuts sold at every sandwich and takeout stand, even here in Nantes. It is so hard for me to walk by one and not eat several. I have wanted a great baked donut recipe and these look fantastic!
rosanna — 03/10/2012 @ 12:54 pm
Wow! I like this recipe! Must try!!!!!!
It’s funny the comments on the palates and cultures… it’s soooooo real!
parisbreakfast — 03/11/2012 @ 9:27 am
it’s bad enough the French love hamburgers, cupcakes, cheesecake, muffins. We must pray they do not fall for Dunkin’Donuts!!
I’m not a donut eater for a long time but these look interesting!
Nisrine — 03/11/2012 @ 2:29 pm
Carol, I so couldn’t resist replying. I’m not surprised hamburgers are liked in France and elsewhere too. Hamburgers have to be one of the best culinary inventions of all time. I soo love them with all my heart and soul. I’m all for their propagation.
Barbara — 03/13/2012 @ 5:51 am
I’m not a donut lover either. Your version looks good….if I ever make them, I’ll use this recipe!
Erin — 03/22/2012 @ 7:00 am
These look delicious. I’ve felt the same way about donuts, especially as I’ve gotten older. And you never know if some of them are friend in animal fats.
But I may just give these a try!
Beautiful site. I’ll check back in often.