Baked No-Knead Yeasted Donuts… Okay but not great

baked-donuts

The other day I was reading my daughter a bedtime story that had a particularly tasty-sounding description of brunch, featuring fluffy omelettes and sugar-dusted donuts. For some reason the latter caught her attention, and before I knew it I was promising to make sugar-dusted donuts of our very own!

Of course, I really don’t like the hassle of deep-frying, but I find baked cake-style donuts to be not particularly donut-y, so I searched the internet for a recipe for yeast-raised baked donuts. Preferably with a minimum of kneading, because I didn’t want to have to break out the stand mixer. Eventually I found one that looked pretty good— it had a two-stage rise, one at room temp and one overnight in the fridge, and could be baked up in the morning. Reviews were decent. So I gave it a shot.

I’ll be honest with you, these aren’t what you think of when you think yeast-raised donuts. They’re not all that light and fluffy, and they taste a lot more like a sweet bread covered in sugar/glaze. And when they’re warm the yeast flavor is a bit too strong– I actually prefer them at room temperature.

That being said, they’re not bad. I particularly enjoyed the donut holes that I covered in sugar, probably because the sugar : donut ratio was higher. I think that the smaller you make these, the better you’ll like them.

Overnight No-Knead Donuts (from Bigger Bolder Baking)
Makes 14 plus a bunch of donut holes
  • 3 ¾ cups (575g/ 1lb 4oz) all-purpose flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • ¾ cup (200ml) milk, warmed to about 120 degrees F
  • ¾ cup (6oz /170g) butter, melted
  • 4 eggs , at room temperature
  • ¼ cup ( 80g/ 3oz) honey or brown sugar
  • 1 tsp vanilla extract
1. In a large bowl add in your flour, yeast and salt and mix well together.
2. In a separate jug, whisk together the milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry to form a loose dough. Cover tightly with plastic wrap and lay a towel over the top.
4. Leave the dough to rise at room temperature for 2-3 hours, until doubled in size.

baked-donuts-dough

5. Place the dough in the fridge overnight, roughly for 12 hours. The dough will firm up when chilled.
6. On a floured surface, roll out your dough to about 1/2″ thick and cut out donuts of your desired size.
7. Lay donuts on baking trays lined with parchment paper, and put holes on a separate tray (they’ll bake faster). Cover with a towel and leave to rise on the counter for another 20-30 minutes.
8. Preheat oven to 375 degrees F.
9. When oven is heated, brush donuts and holes with melted butter and bake for about 15 minutes, until puffed and pale golden.
baked-donuts-baked
When donuts are hot from the oven, dip into more melted butter and roll in sugar, or glaze with a mixture of powdered sugar, milk, and vanilla (add cocoa for a chocolate glaze) stirred together until you get the consistency you like. Have fun!
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