For the recipe Baked Doughnuts
|375 g||Plain Flour|
|50 g||Granulated Sugar|
|7 g||Fast-action dried yeast|
|200 ml||Milk (warm)|
|50 g||Unsalted butter (melted)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|25 g||Unsalted butter (melted)|
|100 g||Granulated Sugar|
|100 g||Raspberry Jam|
Heat the milk up in the microwave so it is warm to touch. Stir in the yeast and allow to sit for 5 minutes. Meanwhile mix the flour and sugar together in a large bowl.
Pop the milk mixture, melted butter, egg yolk and Vanilla Extract into the dry ingredients and mix together until just combined to form a sticky dough. Knead the dough for 3-5 minutes, using either a freestanding mixer with a dough hook attachment or on a surface lightly dusted with flour. The dough should become lovely and smooth and not sticking to the side of the bowl/surface.
Pop the dough into a lightly greased bowl and cover, leave to prove for 1 ½ - 2 hours until it has doubled in size.
Knock the dough back and put on a surface lightly dusted with flour. Flatten the dough out using your hands to about 1 inch thickness. Using a round cutter approx. 3 inch diameter cut out 8 circles of dough and pop them on 2 lined baking trays spaced slightly apart, bring the dough together a re-flatten as needed.
Cover your doughnuts and leave to prove for another 45-60 minutes, to check they have fully proved gently poke the side of one doughnut with your finger and if the indentation stays then your dough is ready to bake.
Pre-heat your oven to 190°C/170°C/Gas Mark 5. Bake your proved doughnuts for 10-15 minutes until golden brown. Once baked brush over the melted butter and once cool enough to handle roll in the granulated sugar to coat the doughnuts.
Using sharp knife make a hole in the side of the doughnuts and pop the jam in a piping bag. Cut a small hole in the end of the piping bag and pipe the jam into each doughnut.
Your doughnuts are ready to enjoy, we recommend serving them warm!
Your doughnuts are best eaten fresh on the day they are baked, you can pop them back in the oven to warm up for a few minutes the day after they are baked to soften them back up if needed.
Why not experiment with your doughnut fillings, we love jam, Nutella and biscoff spread!
|Per Serving||Per 100 g / ml|
|Fat||9.59 g||8.27 g|
|Carbohydrate||62.74 g||54.09 g|
|Protein||6.37 g||5.49 g|
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