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–+ servings

Oven Baked Donuts & Donut Holes

bakingwithnessa
This is the recipe that you have been looking for! These oven baked donuts taste just like the fried one but without the added calories!
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Prep Time 10 minutes
Bake / Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 22 minutes
Course Bread, Donuts, Doughnuts
Cuisine American, North of Africa
Servings 8

Equipment

Donut Tray
Baking Sheet (M)
Mixing Bowl
Mini Whisk
Rectangular Roul Pat®
Beechwood Rolling Pin
Flexible Scraper
Egg Separator
Pastry Brush
Fluted Round Cutters
Pastry Stand

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.
  • Once the dough has doubled, punch the dough down, flatten with your hands on your Roul'Pat™ and roll the dough down to 0.5"/1.5cm.
  • 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!

YouTube Video

Photos

Nutrition

Calories: 318kcal | Carbohydrates: 64g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 104mg | Potassium: 141mg | Fiber: 2g | Sugar: 27g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/oven-baked-donuts-donut-holes/