Baked Nutmeg & Cinnamon Donuts
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From a foodblog...very good.
- Ready In:
- 5 cups plain all-purpose flour
- 1 teaspoon nutmeg, freshly grated
- 1 pinch sea salt
- 1 1⁄2 cups milk, warmed
- 1 (7 g) packet active dry yeast (in Australia, most come in 7g packets)
- 2 tablespoons unsalted butter, melted
- 1⁄2 cup caster sugar
- 2 eggs
- 1⁄4 cup unsalted butter, melted
- 1⁄2 cup raw sugar
- 2 teaspoons ground cinnamon
- Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
- Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
- Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
- Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
- Mix until the flour has taken up the yeast mixture.
- If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
- Turn dough out onto a lightly floured surface and knead for two minutes.
- Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
- Allow an hour or so for the dough to double I size, depending on the temperature.
- Prepare 5 baking trays with parchment paper.
- When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
- Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
- Cover trays with a clean cloth and allow to rise for another 45 minutes.
- Preheat your oven to 180ºC.
- Bake the donuts for about 8 minutes; do not allow them to get brown.
- While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
- Remove donuts from oven and allow to cool for 3 minutes.
- Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
- *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
- **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.
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