Homemade Baked Doughnuts

contributed by Bobbi Gustason

1 egg

1/4 cup sugar

1 cup milk, 115 degrees (warm)

1 Tbs. active dry yeast

1 tsp. salt

2 tsp. vanilla extract

3 cups flour, divided

1 stick of butter (4 oz.), cut up and room temperature

Coating:

5 Tbs. butter, melted  (or trans fat free margarine)

powdered sugar or cinnamon sugar (1 cup sugar and 1 Tb. cinnamon)

INSTRUCTIONS:

1.  With the paddle attachment on the mixer, at medium speed mix the egg and sugar together until combined.

2.  Add the milk, yeast, salt and vanilla.

3.  On low speed, add 2 cups of flour and mix.

4.  Change to your dough hook.

Mix and add the stick of butter in little by little.  Make sure it is incorporated.

5.  Slowly add another 1 cup of flour.  You want the dough to be pulling away from the bowl and not sticky.  Adjust your flour accordingly, but mine hit the mark at a total of 3 cups.  One time I made these it took 3.5 cups.  Allow the dough hook to knead for you until smooth – about 3-5 minutes.  (The flour is dependent on your temperature, the humidity in the air)

6.   Now cover your bowl and let it rise for 1 hour.  I try to find the warmest place in my house for this part.

7.  Punch the dough down and roll into 1/2 ” or so.  The thickness is up to you and what you want to do with your doughnuts.  For traditional circle hole doughnuts, use a 3″ cookie cutter (or biscuit cutter) and then cut out another 1″ hole in the middle.  I don’t own a 1″ hole cutter, but my melon baller worked just fine.  Pull the dough apart and make the hole a little bigger or the donut will close in on itself.  Feel free to use cookie cutters, etc.  Have fun.  The donut holes are good too so don’t throw those away!  We used snowflakes, circles and gingerbread man cutters.

8.  Put your doughnuts on a greased or lined cookie sheet.  Allow to rise again 25-30 minutes covered.

9.  Preheat oven to 400 degrees.  Bake normal 3″ donuts for about 8 -10 minutes.  The donut holes took about 5-6 minutes.  My huge donuts took about 10 minutes.  Just watch and when they are light golden brown they are done. They’ll be mostly golden – they don’t need to be completely brown because the bottoms of mine were medium brown while the tops were light to medium golden.

10.  These cool really fast.  Put them on the cooling rack and begin your toppings. 11.

To coat the donuts, brush or dip into melted butter.  Shake or toss in your coating.  Or frost or dip in glaze.

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