donuts - Plain #2, w/regular milk, baked
Source of Recipe
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Don't over bake these, if anything, under bake them a bit -
they will continue baking outside the oven for a few minutes.
You want an interior that is moist and tender - not dry.
Also, be sure to cut big enough holes in the center of your
doughnuts - too small and they will bake entirely shut.
Remember they rise, and they rise even more when they are
baking.
These really need to be made-to-order, but you can make
and shape the dough the night before if you want to serve
them for brunch.
Instructions:
after shaping, place doughnuts on baking sheet, cover and
place in the refrigerator overnight.
Pull them out an hour before baking, and let rise in a warm
place before baking.
donuts- Plain #2, baked
1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
Place 1/3 cup of the warm milk in the bowl of an electric mixer.
Stir in the yeast and set aside for five minutes or so.
Be sure your milk isn't too hot or it will kill the yeast.
Stir the butter and sugar into the remaining cup of warm milk and
add it to the yeast mixture.
With a fork, stir in the eggs, flour, nutmeg, and salt - just until
the flour is incorporated.
With the dough hook attachment of your mixer beat the dough for
a few minutes at medium speed.
If your dough is:
overly sticky - add flour a few tablespoons at a time.
too dry - add more milk a bit at a time.
You want the dough to pull away from the sides of the mixing bowl and
eventually become supple and smooth.
Turn it out onto a floured counter-top, knead a few times (the dough
should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a
warm place (I turn on the oven at this point and set the bowl on top),
and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough.
Roll it out 1/2 inch thick on floured countertop.
Most people (like myself) don't have a doughnut cutter, instead I use a
2-3 inch cookie cutter to stamp out circles.
Transfer the circles to a parchment-lined baking sheet.
Stamp out the smaller inner circles using a smaller cutter.
If you cut the inner holes out any earlier, they become distorted when
you attempt to move them.
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree F. oven until the bottoms are just golden, 8 to 10
minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl.
Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or 2.
Dip each one in the melted butter and a quick toss in the sugar bowl.
Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.
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