BAKED DOUGHNUTS #desserts #cakerecipe #chocolate #fingerfood #easy

I can't go one more moment without revealing to you that these prepared doughnuts… well, they will most likely change your life simply as they mined.

Envision the fluffiest, chewiest piece of donut goodness, warm from the broiler and covered in a brilliant spread, cinnamon-sugar blend. Also, the donut gaps? Completely unbelievable.

I'm not contending that these heated doughnuts are sound, using any and all means, yet contrasted with their fricasseed cousins – well, I'll take these delicate, delicate prepared doughnuts quickly.

I made an individual objective before heating these that I would just eat two donut openings. Two. You know, restricting refined sugars and carbs and blah, blah, blah, whatever, since I was weak (feeble!) to eat under five of the donut openings so as to pick up an ideal point of view on whether these ought to be made once more.

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INGREDIENTS

• DOUGHNUTS:
•  1 1/3 cups warm milk, 95 to 105 degrees
•  2 teaspoons instant yeast
•  2 tablespoons butter
•  2/3 cup granulated sugar
•  2 large eggs
•  5 cups all-purpose flour
•  A pinch or two of nutmeg, freshly grated
•  1 teaspoon salt
• TOPPING:
•  1/2 cup butter, melted
•  1 1/2 cups granulated sugar
•  1 tablespoon cinnamon

INSTRUCTIONS

1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
2. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
3. Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
4. Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

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Source : bit.ly/2yIcS5J