Ingredients for Baked Yeast Doughnuts
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How to Make Baked Yeast Doughnuts
- In a large bowl, combine 1/3 cup warm milk, 2 1/4 teaspoons active dry yeast, and 2 tablespoons granulated sugar. Let stand for 5 minutes until foamy.
- In a separate bowl, whisk together 2/3 cup warm milk and 1/4 cup (1/2 stick) unsalted butter, until melted. Add to the yeast mixture.
- Whisk in 2 large eggs, 4 cups all-purpose flour, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt until just combined.
- Using a dough hook, knead the dough with a mixer on medium speed for 5-7 minutes, or until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky, or a tablespoon of milk if too dry.
- Turn the dough out onto a lightly floured surface, knead a few times to form a ball. Place the dough in a lightly buttered bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out to 1/2-inch thickness on a lightly floured surface.
- Using a 2-3 inch cookie cutter, cut out doughnut circles. Using a smaller cutter (1-inch), cut out the centers. (Cut the inner holes immediately before transferring to baking sheet to prevent distortion.)
- Place the doughnuts on a parchment-lined baking sheet. Cover loosely with a clean cloth and let rise for another 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 8-10 minutes, or until the bottoms are lightly golden. Start checking at 8 minutes.
- While the doughnuts are baking, melt 1/2 cup (1 stick) unsalted butter in a medium bowl.
- In a separate bowl, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.
- Remove doughnuts from the oven and let cool for 1-2 minutes.
- Dip each doughnut in the melted butter, then toss in the cinnamon-sugar mixture.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
72g
Fat
14g
Carbs
12g
