This was a great recipe, and doesn't use strong bread flour, so I thought it might be one that you like too. It does however use yeast. (I think it would work with strong flour too!)
I do plan to try another baked doughnut recipe - for jam doughnuts. The other recipe uses strong flour but doesn't need yeast - it's one or the other!
I cut holes out using a cutter, but in reality I think you could probably make a decent hole using a spoon in the middle and give it a good wiggle.
NOTES: because the dough is enriched it does take some time to do the first prove and double in size. I would suggest 2 hours.
Also, I made mine in the afternoon, knocked it back and shaped them and then put them in the fridge overnight for the second prove. It meant we could have them for breakfast.
They DO need to be served warm - so just reheat in the microwave for 10 seconds or so.
• 1 1/3 cups warm milk, 95 to 105 degrees
• 2 teaspoons instant yeast
• 2 tablespoons butter
• 2/3 cup granulated sugar
• 2 large eggs
• 5 cups all-purpose flour
• A pinch or two of nutmeg, freshly grated
• 1 teaspoon salt
• 1/2 cup butter, melted
• 1 1/2 cups granulated sugar
• 1 tablespoon cinnamon
1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
2. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
3. Bake in a 375 degree F 190 c oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
4. Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.
Thanks tohttps://www.melskitchencafe.com/baked-doughnuts/e to edit.