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Monday, February 6, 2012

Homemade Baked Donuts

Sometimes, things spring up from no where and completely surprise you. You find a 20 dollar bill in a pair of jeans you haven't worn in awhile. A guy that you find completely amazing is waiting for you outside the Church after your sister's wedding - oh wait, that wasn't me, sorry too many rom coms - but you find out that he feels the same way. Making donuts on a whim that end up being completely and totally amazing. 

I made these donuts out of sheer and complete boredom and they blew me away. They are light, fluffy, and flavorful thanks to a little butter and cinnamon sugar. My only mistake was to not cut out the center and they ended up springing back together in the oven after I shaped them. The original source made them very diet friendly, but I have adapted it to allow for some butter and fat because it makes the world go 'round. 

1 1/3 cups milk
1 packet dry active yeast
2 Tbsp unsalted butter or margarine
2/3 cup granulated sugar or Splenda
2 eggs
5 cups white flour
1/8 tsp ground nutmeg
1 tsp fine sea salt

In a small saucepan over medium-low heat, warm milk to 95 degrees, stirring constantly to avoid scalding. Set aside 1 cup of milk, and pour the other 1/3 cup into a large bowl and add the yeast. Stir in briefly, then let sit for five minutes.

Meanwhile, mix the sugar and butter into the other cup of milk. Add to yeast mixture, then use a fork to stir in eggs, nutmeg, salt, and flour, just until the flour is fully mixed into the batter.

Using clean hands or an electric mixer with a dough hook, knead the dough in the bowl until it begins to pull away from the sides and becomes smooth and glossy. If the dough is too sticky, add a little flour. If it seems too dry, you can add a bit more milk. Lightly flour a working surface or counter and knead briefly, then shape into a ball, transfer to a bowl sprayed with nonstick cooking spray and put in a warm place to rise until doubled, approximately one hour.

Punch down and use a lightly floured rolling pin to roll the dough out into a 1/2-inch thick sheet. You can either use a donut cutter to cut out donuts, or a cookie cutter or the top of a plastic bowl. Line a baking sheet with parchment paper and cut out the centers with a smaller cutter or melon baller.

Cover with a damp cloth and allow rising an additional 45 minutes. Preheat your oven to 375 degrees and bake for 8 to 10 minutes or until the bottoms begin to turn golden.

Melt 2 tablespoons of butter in microwave. Cover tops and sides of doughnuts thoroughly and quickly toss in a bowl of cinnamon and white or brown sugar.

Source: adapted from Hubpages

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