Doughnuts Archives - Dees Platter

I consider doughnut as an another variety of sweet bread in a different shape which is deep fried and can be prepared in different flavors . And probably because doughnuts are fried, they are widely popular with all age groups of people. So when one of my neighbours came with a request to make doughnuts for her 80 years old mother in law, I suggested her to go for baked cinnamon doughnuts and she happily agreed!!

Well, there will be definitely a change in taste between the baked and fried ones, but if you don’t want to break your resolution to consume less oily food, then these baked cinnamon doughnuts are definitely for you.

To add a healthy twist here, instead of all purpose flour, you can use wheat flour and just follow the same recipe. Increase milk a little bit more while kneading, as wheat flour absorbs more liquid than maida (all purpose flour).

Do we really need to buy a doughnut cutter to prepare doughnuts?

Not at all.

Any sharp edged steel glass and one small bottle cap are sufficient. Even round shaped cookie cutter and one icing nozzle would do the same work as doughnut cutter.

So, now you have no excuse for not trying these wonderful cinnamon flavoured baked doughnut in your oven!!!

Ingredients:

Maida 2 cups
Milk powder 2 tbsp
Instant active yeast 3/4 tsp
Sugar 4 tbsp
Salt 1/2 tsp
Nutmeg powder 1/2 tsp
Cinnamon powder 1+1/2 tsp
Butter (melted) 3-4 tbsp
Milk 3/4 cup (add or reduce 1-2 tbsp if required)

Prepare a mix of 1 tbsp cinnamon powder and 4 tbsp powdered and sieved sugar separately.

Some more melted butter would be required after baking.

Points to remember:

All dry ingredients should be on room temperature.
Milk should be slightly warmer than lukewarm but not hot.
Dough would be slightly sticky because of extra sugar, but keep on kneading – it will become smooth with melted butter.
For more tips on kneading the dough, proofing time, temperature control etc, check the following link :

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Process:

Collect all dry ingredients in a big vessel.

Slowly start pouring milk and collect dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start adding remaining milk 1 tbsp at a time and knead the dough for 15 minutes by adding butter simultaneously.

Initially, kneading will be sticky due to lots of sugar but will soon smoothen.

Place the dough in a butter greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some butter on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in a switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

In the meantime, grease baking tin/tray with butter or spread parchment paper.

Mix powdered sugar and cinnamon powder in a separate plate.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with butter. Take out the dough and punch it softly.

Knead the dough very softly and roll it in round shape.

With the help of doughnut cutter/steel glass/cookie cutter cut out as many doughnuts as you can. Knead and roll again the rest of the dough and follow the same process.

Keep all doughnuts in a ready baking tray and apply melted butter on top of them to avoid them drying during second proofing. Proofing will be over in 20-30 minutes depending on the temperature of your kitchen.

Just 10 minutes before proofing time is getting over, preheat oven at 185 degrees for 10 minutes. Give milk wash to all doughnuts and bake them at the same temperature for 25-30 minutes or till the top starts becoming brown. I like slightly crunchy top in doughnuts so I baked them a bit more to get nice brown colour. If you like smooth top then stop baking once they are light brown.

Aren’t you tempted enough to just gobble up one…😋😋😋😋