Pillowy soft baked donuts.
Coated with cinnamon & sugar.
I’m not a huge fan of traditional fried donuts, so when I came across this recipe for baked yeast donuts, I knew I had to try these.
And its mandatory to eat them fresh out of the oven.
Original recipe can be found here.
- 2/3 cup warm soymilk, 95 to 105 degrees
- 1/2 tbsp instant yeast
- 3 tbsp butter, softened
- 1/3 cup granulated sugar
- 1 egg, lightly beaten
- 1/4 cup fat free sour cream or plain yogurt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1/4 tsp ground cinnamon
- dash of nutmeg, ground
- 1/4 teaspoon salt
- 2 tbsp butter or margarine, softened (I used butter spray)
- 3 tbsp sugar
- 1/2 tsp cinnamon
- Put warm milk into bowl of mixer then stir in yeast and sugar. Allow to sit for 5 minutes.
- Add butter and sour cream. Mix in egg, flours, nutmeg, cinnamon, and salt.
- Knead dough for 10 minutes or until dough pulls away from the sides of the bowl – add more flour or milk if necessary. (Dough should be very soft and smooth but still slightly sticky – don’t over flour)
- Transfer dough to a lightly oiled bowl. Cover and let it rise for an hour or until it has doubled in size.
- Punch dough down and roll to 1/2-inch thick on a lightly floured counter. Using a doughnut cutter or two round cookie cutters, cut out circles in the dough and transfer a lined baking sheet.
- Cover tray with a damp cloth and allow doughnuts to rise for another 45 minutes.
- Bake at 375 degree F until bottoms are just golden, 8 to 10 minutes. They will still be pale on top.
- When donuts are still warm, brush with melted butter/ margarine and dip into cinnamon & sugar mixture.
Post-baked puffed up pale donut pillows.
I personally really liked this donut recipe, partly because they were so soft, creamy, and bread-like.
Reminded me of cinnamon sweet buns or rolls. Not your typical donut.