How to make Baked Donut Recipe
Ingredients:
Two cups and half.Of all-cause flour, plus more if needed.
A quarter Cup.Of granulated white sugar.
A quarter tsp.Of salt.
2 tsp.Of quick-performing immediately yeast.
2/3 Cups.Of heated milk, I microwaved it for 30 seconds.
Four Tbsp.Of melted unsalted butter.
2 large egg yolks.
A tsp.Of vanilla extract.
⅓ Cup.Of jelly or jam.
For rolling the donuts, I used a ⅓ Cup.Of granulated sugar.
Instructions:
To make the dough, I whisked together a cup of flour, a quarter cup of white sugar, 2 teaspoons of instant yeast, and a quarter teaspoon of salt in a large mixing bowl until well combined.
I added the heated milk, three tablespoons melted butter, two large egg yolks, and half a teaspoon of vanilla extract, whisking constantly, until everything was well mixed.
I covered it with plastic wrap and set it aside at room temperature for at least 10 minutes until a few bubbles form on the bottom of the container.
After that, I added the remaining one and a half cups of flour, adding just enough to make a dough that stayed together and did not cling to the sides of the bowl. Five minutes of kneading in the bowl.
NOTE:
If the dough is really sticking to your hands, add a little flour on top and continue kneading with clean, dry hands until the dough is no longer sticking.
In a 100°F oven, I put the dough for 45 minutes, or just at room temperature for an hour an half, until doubled in size.
At this step, I turned the temperature of the oven to 375 degrees Fahrenheit with a rack in the center of the oven and I lined a baking pan with parchment paper.
And I turned the dough out onto a floured surface and rolled it out to a half-inch thickness, I cut out circles using a spherical cookie cutter that is 2 1/2 inches in diameter. If necessary, re-roll the scraps to create a total of 12 donuts.
I left the dough again at room temperature for 45 minutes, until rise, then I baked them in the preheated oven for about 13 minutes, until just slightly brown.
Immediately after taking the donuts out of the oven, I brushed it with the last spoon of melted butter and rolled it in a bowl of sugar to cover it with a light coating of sugar.
Then, I prepared each doughnut by cutting a deep slit into the side of each one and filled each one with jam using a pastry bag.
To finish, I used granulated sugar to roll in the donuts.