Baked Glazed Yeast Doughnuts
Welcome back to my kitchen!
I love me some doughnuts, but buying them doesn't always live up to the expectation and I want doughnuts when the craving hits. But I also hate having to deep fry at home, it's just such a hassle and then I have to deal with the oil and clean up. So I wanted to find a way to make baked yeast doughnuts that, although they aren't exactly like its fried counterpart, are just as satisfying. And of course if you wanted to fry these you can, and let me know how they turn out!
*Adapted from Gemma Stafford's recipe; Homemade donuts: baked better than fried? over at Gemma's Bigger Bolder Baking. And Claire Saffitz version of Krispy Creme's from Gourmet Makes.
So let's get started!
Equipment
Small microwave safe bowl
Medium microwave safe bowl
Large bowl
Spatula
2 large baking trays
3'' cookie cutter
1 1/4'' cookie cutter
Kitchen scales
Ingredients
Dough
850g plain flour
500g soy milk
55g granulated sugar
14g instant dried yeast
15g apple cider vinegar
130g vegan butter* (see notes)
60g glucose syrup
30g neutral oil, (I use vegetable oil)
10g salt
7g imitation vanilla* (see notes)
1/2 tsp ground nutmeg
Glaze
500g pure icing sugar, not icing mixture
2 tsp vanilla extract
pinch of salt
150g soy milk
25g coconut oil, melted* (see notes)
Method
Day Before
In a small microwave-safe bowl, warm 80g soy milk to body temperature. Add 55g sugar and 14g instant dried yeast. Let stand for 10 minutes or until bubbly. In a large bowl, combine 420g soy milk and 15g apple cider vinegar. Let sit for 5 minutes. Add 850g flour and the yeast mixture, ensuring you scrape out all of the yeast mixture.
In the small bowl, melt 130g butter and 60g glucose syrup in the microwave. Add 30g oil, 10g salt, 7g imitation vanilla, and 1/2 tsp nutmeg. Mix well and pour into the large bowl with the dough mixture. Mix the dough until shaggy, then turn out onto a clean, oiled surface. Knead until smooth (about 10-12 minutes). The dough will be sticky; do not add more flour. Oil the large bowl, form the dough into a ball, place it in the bowl, and coat with oil. Cover and proof for 45-60 minutes, or until doubled, then refrigerate overnight (12-24 hours).
Next Day
Preheat oven to 100°C fan forced (219°F). Line 2 large baking trays with baking paper. Roll the chilled dough to 1/2 inch thick on an oiled surface. Cut out doughnuts using a 3-inch cutter and holes with a 1 1/4 inch cutter. Place on baking trays. Turn off the oven, place trays inside with the door ajar, and let dough double in size (45-60 minutes).
In a medium microwave-safe bowl, combine 150g soy milk and 25g coconut oil. Heat until the oil is liquid. Add 2 tsp vanilla extract, pinch of salt, and 500g icing sugar. Mix well. Dunk the warm doughnuts into the glaze. Let cool and set before enjoying.
Notes
Vegan butter: I use nuttelex buttery, to make this lactose free, but feel free to use regular butter.
Imitation vanilla: Vanilla, extract and imitation, contain a compound called vanillin, among other compounds, The vanillin is the primary compound and is the most recognizable as the flavour of vanilla and whilst both extract and imitation both contain this compound, imitation is more of a large hit of vanillin. And when we bake extract or imitation vanilla at high heat, we drive off a lot of the volatile aromas, that's why your kitchen smells great, but it can leave your baked goods lacking, so in my oven / high heat bakes I opt for imitation, but for pastry creams, whipped cream or icings I use extract, as the taste difference is far more noticable.
Coconut oil: I use unrefined coconut oil, but if you don't want a coconut flavour then go with refined.
I hope you enjoy it as much as I do, and if you give it a try, let me know how it turns out! Your feedback means the world to me. Happy baking!
Much love,
Comments
Post a Comment