they're all over the blogs. so i figured after my somewhat failed attempt at fried donuts last fall - i made apple cinnamon fried donuts that came out dense and hard and no good - that maybe the baked version would be a bit more forgiving. at least that's what i was hoping.
i got up this morning and made the dough. my dough was a bit wet so i added more flour until it was smooth and elastic. easy enough. and let it rest for about 45 minutes before i checked on it. when i finally checked, it hadn't risen much at all. since i don't have a really warm place in my house to stash it, i turned the oven onto "warm" and set the bowl in for the last 15 minutes. the dough rose a bit more, but in hindsight, probably not as much as it should have.
after jason searched online and in stores for a donut cutter for me at christmas, with no luck, i gave up and picked up these biscuit cutters yesterday. i needed a set anyway. and i like how they're fluted on one side and smooth circles on the other.
i rolled out the dough and used the 3.5" to cut out the circles. transferred them to the sheet pan and punched out 1.5" middles. i put the dough back in the warmed oven for about an hour to let it proof again. and again, they rose, probably not enough as they should have, but i baked them anyway. and after 8 short minutes, i had nice baked dough.
but that's all it was. baked dough. they aren't bad, but not amazing. definitely don't have the same light and airiness that i was expecting. i'll have to try these again sometime, with a different recipe.
but honestly, submerging in melted butter and rolling in cinnamon and sugar saved the day.
the recipe is found on 101 Cookbooks
after jason searched online and in stores for a donut cutter for me at christmas, with no luck, i gave up and picked up these biscuit cutters yesterday. i needed a set anyway. and i like how they're fluted on one side and smooth circles on the other.
i rolled out the dough and used the 3.5" to cut out the circles. transferred them to the sheet pan and punched out 1.5" middles. i put the dough back in the warmed oven for about an hour to let it proof again. and again, they rose, probably not enough as they should have, but i baked them anyway. and after 8 short minutes, i had nice baked dough.
but that's all it was. baked dough. they aren't bad, but not amazing. definitely don't have the same light and airiness that i was expecting. i'll have to try these again sometime, with a different recipe.
but honestly, submerging in melted butter and rolling in cinnamon and sugar saved the day.
the recipe is found on 101 Cookbooks
Kate,
ReplyDeleteKing Arthur Flour has a baked donut pan and also free recipes on their web site. I made a batch a few weeks ago and took them to work. Needless to say, they we gobbled up!
Mom