Baked raspberry-sugar coated yeast dougnuts
The best baked doughnuts I've ever had that are also made with yeast dough. They are not as soft as the real doughnuts but still they are similar in texture and taste to the fried ones. Of course they taste best right after baking :)
ingredients
140 ml warm milk
7 g instant dry yeast
25 g unsalted butter (plus more for coating)
115 g granulated sugar (plus more for coating)
1 medium egg
330 g plain flour
1/2 teaspoon salt
4 tablespoons freeze dried raspberry powder (available here)
a baking sheet, lined with baking paper or doughnut pan (I didn't use one) (Doughnut pan available here)
makes around 10 doughnuts
instructions
1. Mix the milk, yeast and sugar in a large bowl.
2. Add the flour, salt and butter and mix.
3. Knead until a smooth and elastic dough forms (around 10-15 minutes).
4. Let rise in warm place for around 1.5 hours.
5. Punch down the dough and knead for a few seconds.
6. On a lightly floured surface, roll out the dough to around 1.5 thickness.
7. Cut out circles with a cookie cutter or a glass/mug.
8. Cut out holes in the middle of the circles with a slightly smaller cutter.
9. Repeat with the leftover dough until you run out.
10. Arrange on a baking or doughnut pan and leave to rise in a warm place for around 2 hours (I proof mine in a slightly warm oven - turned off).
11. Preheat the oven to 190 C and bake for around 8 minutes.
12. Cool the doughnuts slightly before removing them from the pan.
13. Meanwhile melt around 50 g of unsalted butter.
14. In a small bowl or plate mix 100 g of granulated sugar with a few tablespoons of raspberry powder.
15. Dip the doughnuts in the melted butter and then sugar. Press so that they are evenly coated.
enjoy!
