Who can resist these yummy doughnuts a.k.a donuts??! They are soft, spongy and just the right kind of sweet! They are BAKED not FRIED! ☺️😉
Look at these plump, golden beauties😍 Absolutely melt in the mouth! And so much healthier than the fried ones. Not that the fried ones don’t taste good, it’s just that they are too full of calories and they restrict you from enjoying more than one at a time! So basically, bake your donuts and be as greedy as you wish! 😬
I chose to go for bright coloured sugar glaze…one can go easy with the colours. Just roll them in a bit of powdered sugar and they will be just as yummy. I’ve tried fried ones earlier, but had been wanting to bake some for many days….and my first try has definitely been very satisfying 😊
Let’s get on with the recipe…
Yield: 8-9 medium sized donuts
Equipment: baking tray, cooling rack, measuring cups/ spoons, baking paper, donut cutter (or any round object with a sharp edge), rolling pin, a few small bowl, spoons, a large bowl.
For the donuts:
1+3/4 cup Maida (APF, also extra for dusting)
1 tbsp cornflour (optional)
4 tbsp castor sugar
2 tsp active dry yeast
1/2 tsp salt
1/2 cup warm milk
1 tsp vanilla essence
50 gms unsalted butter
For the sugar glaze:
1 cup icing sugar
3 tbsp milk
few drops of colour of your choice
Method for the donuts:
In a glass, take lukewarm milk (milk must be lukewarm, neither too hot nor too cool else the yeast won’t bloom), sugar, vanilla essence & yeast. Give these a light stir and cover it. Let it sit aside for 15 mins until the yeast becomes frothy.
Next, in a large bowl, stir together 1 cup of APF, cornflour & salt. Add the frothy milk & yeast mixture to the flour, mix well together to make a sticky dough. Then add the butter and knead a soft, elastic and smooth dough. Make sure all the butter gets absorbed properly. Add the rest of the 3/4 cup of APF slowly as the the dough may be sticky. Knead for atleast 5-7 mins.
Smooth the dough with some more butter and place it in the bowl. Cover it with a cloth and place the dough for the first rise in a warm place for a minimum of 1-1.5 hours.
After the first rise, punch the dough down and knead for another 2 mins. Now, dust the kitchen platform with APF & roll the dough using the rolling pin. The thickness should be 1.5 -2 inches so that the doughnuts are plump post baking. Using any cutter, cut the donuts out and place them on a baking paper lined baking tray.
(I don’t have a donut cutter, so improvised using a stainless steel glass with a sharp edge to cut the donuts and a small cap of a soft drink bottle to cut out the holes)
I made 9 donuts.
Let these rest for another 30 mins for second rise. Preheat the oven @200’c. After the second rise, bake them for 15-20 mins using both upper lower & upper rods for the first 10 mins. Post that turn off the lower rod, keep the upper rod on so that the donuts turn golden.
Once done, remove them from the oven and place on the cooling rack for about 15 mins to cool them completely.
That’s what the texture is like from within! So fluffy…these are baked perfectly👌🏼
For the Glaze:
I used raspberry red colour & blue colour. Just a drop of each. Take 1/2 cup of icing sugar for the first colour, add 1 tbsp milk and 1 drop of colour, mix well so that there are no lumps. Do not let the glaze sit for too long, else it will set. Dip each donut in the glaze, and set it aside to set. You can decorate them with some coloured sprinkles. ☺️
Follow the same process for the blue glaze..using the other 1/2 cup of icing sugar and the remaining milk along with blue colour. Dip the donuts in this too…let them set.
That’s it…done! 😁
Adapted from here.