Baked Yeast Doughnuts Recipes

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BAKED YEAST DOUGHNUTS



Baked Yeast Doughnuts image

Baked yeast doughnuts are easier to make than you might think. This recipe uses wholemeal spelt flour to keep them light and fluffy. Once baked, the doughnuts are rolled in lightly spiced sugar. But be warned, they're so delicious it's impossible to stop at one.

Provided by Choclette @ Tin and Thyme

Categories     Afternoon Tea     Snack

Time 1h40m

Number Of Ingredients 9

8 g fresh yeast or 3 ½ g active dried yeast
25 g unsalted butter
25 g golden caster sugar
100 ml milk
250 g wholemeal spelt flour
1 egg
25 g unsalted butter - melted
60 g caster sugar
1 tsp pumpkin spice (or sweet spice (s) of your choice)

Steps:

  • Warm the milk in a small pan until it's tepid. Pour it into a large mixing bowl or bowl of your food mixer, add the yeast and 1 tsp of the sugar. Stir until the yeast is dissolved. Cover and leave for ten minutes or until the milk has turned frothy.
  • Whilst you're waiting, melt the butter in the same pan you used for the milk. Butter or oil your doughnut moulds and place on a baking tray.
  • Add all the other ingredients to the bowl and stir by hand or use a food mixer until the mixture comes together to form a dough. Knead for five minutes.
  • Cut the dough into twelve evenly sized pieces. Lightly oil your work surface then roll each piece into a string long enough to fit around each doughnut hole mould.
  • Lay them in the moulds and pinch the ends together so that the dough rounds are more or less even.
  • Cover with a tea towel or large plastic bag and leave to rise until doubled in size. This usually takes about an hour, but could be a bit less or a bit more depending on the state of your flour, how active the yeast is and how warm the room is.
  • When the doughnuts look as though they're nearly there, preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
  • Remove the tea towel or plastic covering and bake in the top part of the oven for fifteen minutes. You know the doughnuts are done when they're golden in colour and if you tap one on the bottom it sounds hollow inside. But for doughnuts, it's better to err on the side of caution. If you overbake them they will be dry and not nearly as pleasant to eat.
  • Whilst the doughnuts are baking melt the butter in a small pan over a gently heat. Mix the sugar and spice together in a large shallow bowl.
  • Turn the doughnuts out of the moulds whilst hot and immediately brush each one with the melted butter then dunk in the sugar bowl, turning them over when one side is done.

Nutrition Facts : Calories 140 kcal, Carbohydrate 23 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 10 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

YEAST DOUGHNUTS



Yeast Doughnuts image

These light and airy doughnuts make a terrific treat for the holidays. You may dip them in chocolate glaze or add candy sprinkles if you wish.

Provided by Emtmom

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 9

Number Of Ingredients 9

3 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
¾ cup milk
¾ cup white sugar
¼ cup butter
½ teaspoon salt
2 eggs
2 quarts oil for deep frying
1 cup confectioners' sugar for dusting

Steps:

  • In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk, sugar, butter and salt until butter melts. Stir milk mixture into flour along with eggs, beating with a heavy-duty electric mixer on low for 30 seconds, just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour, a little at a time, stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size, about 1 hour.
  • Turn dough out onto floured surface, punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets, cover and let rise 45 minutes.
  • Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts, in batches, turning several times, until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.

Nutrition Facts : Calories 542 calories, Carbohydrate 68.7 g, Cholesterol 56.5 mg, Fat 26.7 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 191.3 mg, Sugar 30.9 g

BAKED YEAST DONUTS



Baked Yeast Donuts image

Baked, not fried yeast donuts...all the indulgence with a little less guilt. ????

Provided by Annie @ Annie's Chamorro Kitchen

Categories     Dessert

Time 2h7m

Yield 20 donuts

Number Of Ingredients 27

1 package active dry yeast
1 tablespoon sugar
¼ cup warm milk (between 98-105 degrees)
2 tablespoons butter, melted
½ cup warm milk
1 egg
⅓ cup sugar
½ teaspoon salt
2½ to 3 cups all-purpose flour (you might not need it all)
2 tablespoons butter
2 tablespoons milk
¼ teaspoon vanilla extract
1 tablespoon light corn syrup
¼ cup semi sweet chocolate chips
¼ cup powdered sugar
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons milk
2 tablespoons butter, melted
¼ cup sugar
1 teaspoon cinnamon
¼ cup butter
¼ cup honey
Sweetened coconut flakes
Sprinkles
Butter cooking spray
Plastic Wrap

Steps:

  • In a mixing bowl, mix together the yeast, 1 tablespoon sugar, and ¼ cup warm milk. Stir together to dissolve the sugar and yeast. Let it stand for 5 minutes to allow the yeast to proof (it will get very bubbly).
  • Meanwhile, mix together the 2 tablespoons melted butter and warm milk. Mix in the egg, ⅓ cup sugar and salt. After the yeast has proofed for 5 minutes, add the milk-butter-egg-sugar-salt mixture to the yeast. Using your mixer's dough hook, turn the mixer on to medium low speed to combine. *Note, if you don't have a large stand mixer, you can use a sturdy mixing spoon or spatula to combine the ingredients.
  • Add 2½ cups of the flour to the mixing bowl. Reserve the remaining ½ cup flour. Turn the mixer to medium speed, mixing until the dough pulls away from the sides of the mixing bowl. After mixing for about 2 minutes, if the dough still looks very sticky and is not pulling away from the side of the mixing bowl, add in more flour, a few spoonfuls at a time until the dough pulls away from the sides of the bowl.**DO NOT add more than the remaining ½ cup of flour, even if the dough is still sticky.**
  • Once the dough pulls away from the sides, turn the mixer to medium high and mix for 5 minutes to knead the dough. *Note: if you are doing this by hand, mix the flour with the wet ingredients. Once all of the flour is incorporated, turn the dough out onto a very lightly floured surface (use some of the remaining ½ cup flour to flour the surface) and knead the dough for 8-10 minutes. If the dough sticks to your hand while kneading, use whatever remaining flour is left from the ½ cup of flour. If the dough is still sticking to your hands, spray your hands with butter cooking spray (DO NOT add more flour or your resulting donuts will come out hard as a rock).
  • After kneading, place the dough into a clean bowl that has been sprayed with butter cooking spray (you can use softened butter as well). Cover the bowl with plastic wrap and place in a warm place to let the dough rise and double in size.
  • After the dough has doubled, take it out of the bowl and gently punch it down. Using a rolling pin, roll the dough out onto a lightly floured surface, rolling the dough until it's about ½ inch thick. Use a donut cutter to cut out donuts (and donut holes).
  • Place the cut donut shapes (1 inch apart) onto a baking pan that has been sprayed with butter cooking spray. Spray the tops of the donuts then cover with plastic wrap and let it rise again until doubled.
  • After the donuts have doubled in size, remove the plastic wrap. Bake at 375 degrees for 7 minutes. DO NOT overcook the donuts, even if the dough still looks "white". Remove from the oven and let the donuts sit on the pan for 5 minutes then remove them to a baking rack to finish cooling.
  • While the donuts are cooling, make your glazes.
  • In a microwave-safe bowl, heat the butter, milk, vanilla extract and corn syrup for one minute. Remove from the microwave. Stir in the chocolate chips to the heated mixture; continue stirring until the chocolate chips have melted. Using a whisk, mix in the powdered sugar. Continue whisking/mixing until there are no more lumps from the powdered sugar and the glaze is smooth and shiny. Dip the donuts into the glaze while the glaze is still warm. If the glaze thickens up, reheat it for 10-15 seconds in the microwave.
  • In a small bowl, mix together the powdered sugar, vanilla extract, and milk. Mix until there are no lumps and the glaze is smooth and creamy. Dip your donuts into the glaze.
  • In a small bowl, place the melted butter.
  • In a separate bowl, mix together the sugar and cinnamon.
  • Dip the donuts first into the melted butter, then dip them into the cinnamon-sugar mixture.
  • In a small microwave-safe bowl, place the butter and honey; heat for 30-45 seconds, or long enough for the butter to soften and just begin to melt. Stir to combine the mixture; mix until you get a creamy, spreadable consistency. Spread honey butter on top of the donuts.
  • Top the glazed donuts with sweetened coconut flakes, sprinkles, or any other topping you like (nuts are good too).

BEST BAKED DOUGHNUTS EVER



Best Baked Doughnuts Ever image

These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!

Provided by Whisper

Categories     Breads

Time 35m

Yield 36 doughnuts

Number Of Ingredients 9

1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
2 eggs
3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup milk
1/2 teaspoon cinnamon

Steps:

  • Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
  • Add the eggs and mix well.
  • Sift together flour, baking powder, salt and nutmeg.
  • Add to the butter and sugar mixture.
  • Blend in the milk and mix together thoroughly.
  • Fill greased muffin tins 2/3 full.
  • Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
  • Combine remaining 1/2 cup of sugar with the cinnamon.
  • Melt remaining 6 tablespoons of butter.
  • While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.8, Sodium 130.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.4, Protein 1.7

EASY BAKED DOUGHNUTS



Easy Baked Doughnuts image

These easy baked doughnuts are great when you need a quick sweet treat or a breakfast for kids.

Provided by JESSICALKING

Categories     Bread     Quick Bread Recipes

Time 25m

Yield 16

Number Of Ingredients 7

2 cups baking mix (such as Bisquick ®)
⅓ cup milk
1 egg
2 tablespoons white sugar
⅛ teaspoon ground cinnamon
¼ cup butter, melted
½ cup white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet.
  • Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes.
  • Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 17.3 g, Cholesterol 19.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 215.8 mg, Sugar 8.3 g

OLD-FASHIONED YEAST-RAISED DOUGHNUTS



Old-Fashioned Yeast-Raised Doughnuts image

Provided by Food Network

Categories     dessert

Time 1h31m

Yield 3 dozen doughnuts

Number Of Ingredients 13

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon

Steps:

  • Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
  • Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
  • While doughnuts are warm, roll in topping.
  • Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
  • Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.

YEAST DOUGHNUTS



Yeast Doughnuts image

Provided by Alton Brown

Categories     dessert

Time 2h27m

Yield 20 to 25 doughnuts

Number Of Ingredients 10

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Steps:

  • Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.
  • In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  • On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
  • Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

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Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled. To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until ...
From kingarthurbaking.com


HOMEMADE BAKED DONUT RECIPE WITHOUT A PAN - PINTEREST
Baked Yeast Donut Recipe. I really love baking doughnuts because I can easily avoid some calories and fat. This is a great make ahead recipe. You can get the dough mixed up the night before and let it rise overnight in the refrigerator. The Baked Yeast Doughnuts make from ingredients you probably already have. Using yeast dough these little treat involve no deep …
From pinterest.ca


BAKED YEAST DOUGHNUTS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Baked Yeast Doughnuts are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love . Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup Recipe …
From recipeshappy.com


YEAST CAKE SIZE - THERESCIPES.INFO
https://www.ehow.com › info_12332192_equivalent-dry-yeast-cake-yeast.html. All information about healthy recipes and cooking tips
From therecipes.info


BAKED DOUGHNUTS RECIPE - 101 COOKBOOKS
A fun and delicious alternative to deep-fried doughnuts. This cinnamon-sugar dusted baked doughnut recipe turns milk, flour, nutmeg, sugar, eggs, butter, and yeast into perfectly dunkable, delicious doughnuts.
From 101cookbooks.com


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