~Baked Cinnamon Doughnuts~
Sunday, September 11, 2011
Today I will be sharing my experience with Baked Doughnuts. I was really excited finally to put my special cutter to use..all these years I was wondering why I bought it since I never really make doughnuts. Well perhaps this pattern is about to change in my kitchen.
When growing up my grandmother made us the most delicious homemade Slovak Sisky(fried doughnuts, dumplings), filled with homemade jam and dusted with powdered sugar. Truth to be told I've never made Sisky myself, who knows, maybe there is going to be Sisky Day in Haniela's Kitchen, I feel it is only a few blocks away.
You see I get so easily distracted I forgot I was talking about Baked Doughnuts. Just so you know they came out great, airy, with medium size holes inside, dough itself is very tasty and moist. I shared them with neighbors and we all agreed thicker the better. Original recipe recommends rolling the dough into 1/2 thick, I recommend 1 inch. They tasted so much better when thick or perhaps it is just that I just love the fluffiness it offers in one bite, make a pick, needless to say they were delicious. I made two kinds, dipped in butter and cinnamon sugar and then I made another kind where I added Cinnamon Chips to the risen dough....talk about delicious, no butter needed, we just ate them plain like that. Those Cinnamon Chips are tiny but they do magic.
Baked Donuts(adapted from Honey&Jam)
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for dusting if needed
3tbl super fine sugar
1cup milk, heated to 115F, make sure milk is not too hot, hot milk will kill the yeast
1tbl active dry yeast(it should be one package)
1tsp vanilla extract, I used vanilla bean paste
1tsp dark rum/ or if you don't have any on hand use additional 1tsp vanilla extract
1stick butter, room temperature, cut into 1 inch cubes
1stick butter, melted and set aside
1cup cinnamon sugar, or you can make your own, combine 1cup superfine sugar with 2 tablespoon of good quality cinnamon
In a bowl of your mixer fitter with a paddle attachment, beat one egg with sugar, until blended, then add heated milk, yeast, salt, vanilla, rum and stir to combine. On low speed add 2cups of flour, add 1/2 cup at a time and beat the dough until it pulls away from the side of the bowl. Switch the paddle attachment for the hook and on medium speed add butter pieces, one at time, and beat until butter gets mixed with the dough and no chucks of butter are left at the bottom.Reduce speed to low and add additional flour and beat until dough makes a ball around the hook and cleans the sides of the bowl. Dough will be soft but not runny, it will be a little sticky to the touch but not too much.
Turn the dough onto a floured surface and knead it gently with your hands until it doesn't stick to your hands anymore. Lightly grease a large mixing bowl and place the dough into the bowl. Cover tight with plastic wrap and let rise in a dry, drift free location. It can be inside of your oven. I personally let my dough rise in my laundry room, it is the warmest area in my house.Let it rise for about an hour.
Preheat oven to 395-400F
Once it has risen , punch the dough down and turn it on a work surface and roll it out to 1 inch thick,using a doughnut cutter or use 2 different size glasses cut out as many doughnuts as you can. Repeat with scraps.Place the doughnuts on a baking sheet lined with parchment paper, at least 1 inch apart, cover loosely and let rise again for 20-30 minutes.
Bake until doughnuts are starting to get lightly golden tops, 5-8 minutes, be careful not to over bake them.
Just as they come out of the oven, using a skinny silicone spatula lift one doughnut at a time and dip it in butter and cinnamon sugar mix.
Serve warm or room temperature. They are best eaten the same day.
*If you are adding Cinnamon Chips to the dough. Simply add about 1/4 to 1/3 cup of cinnamon chips to the risen dough and very gently knead the chips in with your hands Continue as directed above.