If you’ve never made doughnuts from scratch, you’re in for a revelation. Not only are they simple to make—the mixer does most of the work—they are downright delicious still wonderfully warm and puffy. This recipe calls for baking, rather than deep-frying, the doughnuts, for a lighter, healthier (and much easier-to-make) version. Because they are made with a yeast dough, you’ll need to allow ample time for rising, first in the bowl and again once their cut into shapes and placed on the baking sheet.
- 1/2 package dry yeast
- milk (10 cl. warm)
- 1 teaspoon sugar
- 230 grams flour
- 1 egg
- 40 grams granulated sugar
- 30 grams butter (soft)
- confectioner's sugar
- In a small bowl dissolve the yeast in the milk with a teaspoon of sugar.
- Let it rest for 10 minutes.
- in the bowl of an electric mixer with a hook attachment, combine flour and sugar.
- Add the yeast and milk mixture and then the eggs.
- Add the butter cut into small pieces and knead the dough for about ten minutes. The dough should be slightly sticky.
- Cover with plastic wrap and let rise for about one hour and an half.
- Punch the dough with your fist, to release the air.
- On a floured surface roll out the dough to a thickness of 1 cm
- Form the doughnuts with a round cookie cutter.
- Place the donuts on a baking sheet lined with parchment paper.
- Let them rise until they double in volume.
- Preheat the oven to 180 degrees Celsius.
- Bake for 15 minutes.
- Sprinkle with confectioner's sugar to decorate.
PER SERVING *
|Calories110Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.