Baked Doughnuts

1 ½ cups milk
1/3 cup shortening

2 TBSP dry active yeast
1/3 cup warm water

¼ cup sugar
2 tsp. salt
2 eggs, lightly beaten
1 TBSP flax seed (optional)
2 cups whole wheat flour
2 ¾ cups all purpose flour

1/3 cup butter, melted
3/4 cup sugar mixed with 1 tsp. cinnamon

Combine milk and shortening in a microwave safe bowl. Microwave until shortening is melted (about 1 ½ minutes). Set aside and cool to lukewarm (between 105° and 115° F, any hotter will kill the yeast. It is helpful to have a digital thermometer to test liquids when working with yeast. If you don’t have one, let the milk cool until it feels cool enough for a warm bath).

While milk is cooling, combine warm water and yeast in mixing bowl. Pour milk mixture into yeast mixture. Stir in sugar, salt and eggs. Gradually mix in flax seed and flour (adding more if needed) until dough forms a smooth ball. Cover bowl with a damp cloth (to prevent dough from drying out) and place in a warm place and allow dough to double in bulk, about an hour (if your home is cool, turn the oven on for 1-2 minutes, then turn it off. Place the bowl in the oven to rise).

Dust counter with flour and pat the dough into a ½ inch thick rectangle (this dough is soft and needs flour on the surface to prevent sticking). Cut into doughnuts with a doughnut cutter or form into golf ball size balls to make doughnut holes. Place 1 inch apart on a greased baking sheet. These don’t spread much; they rise.

Let doughnuts rise for 20 minutes, uncovered. Bake at 425° F for 7-10 minutes or a little longer, until they have a touch of golden brown. Remove from oven and have melted butter and cinnamon sugar mixture ready. Brush each doughnut and doughnut hole with butter and roll in cinnamon sugar. Serve warm.

These are a great alternative to deep fried doughnuts. They are light and tender and from start to finish they take just under two hours to make. Surprisingly these freeze well too! We prefer the doughnut holes but the doughnuts are good too. This recipes makes 98 doughnut holes (40 calories and 1.2 grams of fat each). Recipe adapted from the Fannie Farmer Cookbook.


Bonnie said...

So now i am onto your doughnuts. And here is my question. what is the neat little contraption on the pan and under the doughnuts? does that keep them from sticking and who makes thos neat little critters? Thanks again! Bonnie

Emily said...

Yes, that's a Silpat and it helps foods brown evenly and not stick to the pan. They are amazing! I have two and use them every day.

Bonnie said...

just go my Silpats!! You cooking guru you!! Is there anything i need to know special about them? Can they be used anytime you would use the pan? like cookies et. Better yet what should i NOT use them for? Thanks!!!

Bonnie said...

by the way the doughnuts were delicious! i Chocolate glazed them with a cocoa mixture! Yummo!!! :)

Emily said...

You'll love the silpats. You will use them anytime you would normally grease your cookie sheet or line it with parchment. Any cookies, bread products, etc. it works amazing with. I also use my when I cook breaded chicken.

You just cannot cut on them (if you do on accident you'll need to replace it), You have to avoid broiling with them and you can't expose them to temperatures over 450 F.

You'll be amazed at how evenly your bread products cook. Good luck!