Oven Baked Donuts & Donut Holes
I Love, Love, Love DONUTS. And a lot of times I am telling myself “I wished I knew how to make them so I don’t need to drive to the store”.
Donuts are so delicious and of course it is mainly because they are fried! Well, Foodies, you can actually make them at home without frying them, all you need is a bit of patience and a good quantity of butter.
This is the recipe from Sarah (@frenchyladycuisine), one of my Favorite French Expat who shares all her recipes very regularly. I have made this recipe during the Holidays stuffed with Jam, and I was up to the challenge to make them fit in my brand new Donut Flexipat® Tray from bonCOOK™. To check out Sarah recipe, it is right HERE.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Oven Baked Donuts & Donut Holes
Equipment
Ingredients
- 1 cup (125 g) flour
- 1/3 cup (70 g) sugar
- 1/4 tsp (1.25 g) salt
- 2 1/2 tsp (15 g) active dry yeast
- 2/3 cup (165 g) milk (Warm)
- 3 tbsp (45 g) butter (Melted)
- 2 egg yolks (Beaten)
- 2 cups (250 g) flour
- 1/2 tsp Vanilla extract
- 6 tbsp (90 g) butter (Melted)
- 2/3 cup (135 g) sugar
Instructions
- Place butter in a small sauce pan and heat on medium until melted. Set aside.
- Inside the bowl of your standing mixer, first add the salt. Then, add the flour, and make a well in the center.
- Add the active dry yeast, the sugar, pour the warm milk, melted butter, beaten egg yolks and the vanilla extract. Mix well with your mini whisk. Cover with a plastic wrap. Let it stand for 10-15 minutes (Until bubbles form at the surface).
- Then, add the remaining flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Using the bread hook, knead in the bowl for 5 minutes on Medium Low. Cover the bowl with plastic wrap and let it rise in a turned off preheated oven (100F/37C) for 45min or at room temperature for 1 1/2 hours, or until doubled in size.
- Preheat oven at 375F/190C.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Cut circles using the top of your Pastry Stand (the wider part). Re-roll scraps if needed to make 8 donuts total (Save your donut holes). Place your cut donuts inside each donut well of your Flexipat® and place the donut holes on the flat part of your tray. Let it rise in a turned off preheated oven (100F/37C) for about 20min or at room temperature for 45min, or until puffed.
- Bake for 12 minutes at 375F/190C or until lightly golden on top (Every oven heats differently, monitor your Oven Baked Donuts from 10min).
- Place the rest of the butter in a small sauce pan and heat on medium until melted. Set aside.
- Right out of the oven, brush the hot buns all over with the remaining melted butter, or more because you need to be generous on this one. (it is the most important step of the recipe. This is the step that is going to give the texture of the donut-like a fried one. If you don't get generous with the butter on that step, it will just taste like sweet bread). Then, roll each one in a bowl of sugar to coat lightly with sugar.
- Place your donuts & donuts holes on a serving plate. They are better enjoyed once they have completely cooled down, or slightly warm. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
