Thanks to Lara Ferroni, author of Doughnuts: Simple and Delicious Recipes to Make at Home for sharing this recipe!
Most baked sweet doughs end up more like bagels than doughnuts, but these, based on a Finnish sweet dough recipe, are so soft and light you may not realize they were baked. A quick dip in glaze will keep the crust from becoming too chewy, but they are still best eaten straight away.
1/4 cup (60 grams) superfine sugar
1 cup whole milk or soy milk, heated to 115 degrees
1 tablespoon (8 grams) active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
2 1/2 to 3 1/2 cups (300 to 420 grams) all-purpose flour, divided, plus more
1/2 cup (1 stick or 4 ounces) butter or margarine, cut into 1-inch cubes
1 1/2 cups confectioners’ sugar, sifted to remove lumps
3 to 4 tablespoons milk, soy milk, or water
2 teaspoons vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt, and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.
- Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3 to 5 minutes. Reduce speed to low and add additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.
- Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.
- Punch down the dough and roll out to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with l-inch-diameter holes (for filled doughnuts, don’t cut out the holes).
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.
- Bake until the doughnuts are a light golden brown, 5 to 8 minutes, being very careful not to overbake them.
- For cinnamon sugar topping- Immediately brush with melted butter. in a plastic bag combine sugar and cinnamon. Place donuts in bag and shake to coat.
- For vanilla glaze- Mix glaze ingredients in a small bowl. Dip donuts into glaze and place on wire rack to dry. Eat while still warm.
Dairy or Parve. Makes 10 to 14 doughnuts.
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