Light and Fluffy Baked Doughnuts
Easy Homemade Baked Doughnut Recipe
Store-bought doughnuts can often be overly sweet, making it hard to enjoy more than one. Today, we’re making baked doughnuts instead of fried ones, resulting in a wonderfully light and subtly sweet treat. If you’re accustomed to fried doughnuts, these might seem a bit mild, but that’s precisely their charm! Think of them as a delightful snack with a delicate flavor. Try these light and tender baked doughnuts – they’re a healthier alternative that doesn’t compromise on taste. Perfect for a cozy afternoon with tea or coffee!
Doughnut Dough Ingredients
- 150g All-purpose flour (or cake flour)
- 2g Instant dry yeast
- 1 Tbsp Warm water (approx. 15ml)
- 2.5 Tbsp Milk (approx. 37.5ml)
- 1.5 Tbsp Plain yogurt (approx. 22.5ml)
- 1 Tbsp Melted unsalted butter (approx. 15g)
- 25g Egg (approx. 1/2 of a small egg)
Seasoning and Decoration
- 1 Tbsp Sugar (approx. 15g)
- Pinch of salt
- Oil (for greasing and dough)
- Powdered sugar (for dusting)
- 1 Tbsp Sugar (approx. 15g)
- Pinch of salt
- Oil (for greasing and dough)
- Powdered sugar (for dusting)
Cooking Instructions
Step 1
First, gently combine the instant dry yeast (2g) with the warm water (1 Tbsp) in a small bowl. Let it sit for about 5 minutes until it becomes foamy; this indicates the yeast is active. To this activated yeast mixture, add the egg (25g) and whisk until smoothly incorporated. Next, stir in the milk (2.5 Tbsp), plain yogurt (1.5 Tbsp), and melted butter (1 Tbsp). Whisk everything together until you have a well-combined liquid mixture.
Step 2
In a larger bowl, combine the all-purpose flour (150g), sugar (1 Tbsp), and a pinch of salt. Sift these dry ingredients together to ensure they are well-aerated and free of lumps. Make a well in the center of the dry ingredients and pour in the wet mixture from the previous step. Using a spatula, gently fold the ingredients together, scraping from the bottom and folding over, until the dough just comes together into a shaggy ball. Avoid overmixing or kneading excessively, as this can lead to a tougher texture in the finished doughnuts. The goal is to just combine everything until no dry flour remains.
Step 3
Once the dough has formed a cohesive ball, place it in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 40 minutes for the first proof. After the first proof, gently punch down the dough to release the gases. You can then place it on a lightly oiled surface or back in the bowl, cover it again, and let it proof at room temperature for another 20 minutes for the second proof. The dough should look slightly puffier and feel softer after this second rest. Lightly brush the surface of the proofed dough with a bit of oil to prevent it from drying out and to help achieve a smooth finish after baking.
Step 4
Prepare your doughnut molds by generously greasing them with oil or lining them with parchment paper to prevent sticking. Divide the dough and gently press it into the prepared molds. Preheat your oven to 180°C (350°F). Carefully place the filled molds into the preheated oven and bake for approximately 15 minutes, or until the doughnuts are golden brown and puffed up. You can check for doneness by inserting a toothpick into the center of a doughnut; it should come out clean.
Step 5
Once baked, carefully remove the doughnuts from the oven and let them cool slightly in the molds before transferring them to a wire rack to cool completely. For a beautiful finish, dust the cooled doughnuts generously with powdered sugar using a fine-mesh sieve. These delightful baked doughnuts are now ready to be enjoyed! For variations, you could sprinkle them with cinnamon sugar or drizzle them with melted chocolate.
