Sunday, 20 November 2011

Baked donuts


1/2 pint milk, 7g yeast,  85g sugar, 2 eggs, 600g plain white flour, 1 tsp salt, 65g butter 1/4 tsp vanilla essence, 1 tsp cinnamon, 1 tsp icing sugar, cranberry & orange curd.

Serves: X Preparation: 2 hours

I'm not a big fan of fried food, mostly finding it too greasy and unhealthy - I'd rather save those extra calories and fat grams for cheese quite frankly! I recently made a batch of cranberry & orange curd though and thought that it would be fabulous in baked donuts. Even better than vanilla custard. They're so fluffy and scrumptious and you get to make a big mess in the kitchen too!

1) Warm up the milk and dissolve the yeast into it. Allow it to rest for 2 minutes before stirring in the melted butter, sugar and vanilla essence.

2) Beat together the two eggs and stir into the milk which should by now be room temperature.

3) Pour the mixture into a blender and using your dough hook setting combine it with the flour and salt, bit by bit until a bread-like batter has formed. The dough should pull away from the sides of the bowl easily but be a bit sticky.

4) Oil a bowl and pour in the batter, leaving it to rise in a warm place for an hour (I put it on top of the oven whilst the oven pre-heats)

5) Punch down the dough and roll it out to about half an inch thickness. Cut out circles of dough and allow them to rise for another 45 minutes.

6) Using a teaspoon poke a hole in the side and fill with the curd. Bake for 8-10 minutes at 190 and dust with a mixture of cinnamon and icing sugar.

They're best eaten fresh so invite lots of people round to share them!

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