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.
- 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