These BAKED Yeast Donuts are so unbelievably super soft, yet considerably low-fat!!! No Egg, No Butter + just 2% milk!
Last Friday was National Doughnut Day here in the US and social media was being particularly cruel with the endless array of donut pictures! Ugh! So I set out to make me some donuts during the weekend, but it’s been so long since I made some. I think the last time I made donuts, I made Peach Jelly ‘cake’ donuts using a donut pan, and while it was good, it wasn’t as good as traditional yeast risen donuts.
So I spent all day Saturday elbow deep in flour and yeast, trying to figure out the prefect donut recipe that tastes and feels the same whether it’s deep-fried or BAKED! That’s right! You guys know the love-hate (mostly hate) relationship I have with deep-frying inside my carpeted apartment, right!!??
So after what feels like a billion donuts, I think I have the perfect, PERFECT BAKED Yeast Donuts, that are just nothing short of absolute perfection. And I think it’s safe to say, my donut obsession has been sated for a while.
And please don’t judge me my donut shaping skills, which could use a little more practice. It’s a really soft dough, harder to handle than it looks!
I tried deep-frying AND Baking these yeast donuts, and yes, they turn the same golden-brown, the same softness (pillow-pillow-pillow) and the same great taste.
Once it’s baked (or fried, however you wish to enjoy these), don’t forget to douse them in a glaze or fill them with jam/jelly or at least dust them with powdered sugar.
Here are a few Toppings and Glaze ideas to get you started:
1.Chocolate – duh!
100 grams dark/bittersweet chocolate (I use Ghirardelli 60% bittersweet chocolate chips)
Heat the chocolate in the microwave for 1 minute. Stir, continue heating in 10 sec increments until completely melted. Dip the donuts into the chocolate. Sprinkle with nuts, cacao nibs, sprinkles, or just about anything else you fancy. Let it set on a wire rack.
2. Sugar Glaze
1 cup icing sugar + 1/4 c milk.
Run the icing sugar through a sieve to remove lumps. Stir in the milk, adding a little at a time till you get a pale paste-looking glaze. Dip the donuts into the glaze, lift, let excess drip off, and let dry on a wire rack.
1 cup of icing sugar.
Sieve the icing sugar to remove lumps. Brush the tops with a little melted butter and dunk the donuts into the icing sugar.
4. Cinnamon sugar
2 tbsp sugar + 1.5 tsp cinnamon powder.
Combine the cinnamon and sugar. Brush the donut tops with melted butter. Dunk the donuts into the cinnamon sugar and press until covered.
1 cup of your favorite jelly/jam
Break up the jam/jelly with a fork and transfer to a piping bag fitted with a icing tip. Make a hole in the side of the donut and squeeze. You may need to make a hole on the other side of the donut and pipe more jelly to get all around.
Your Baked Yeast Donuts should be fine stored at room temperature for 3 days, but personally, I think you should just eat them better. The glaze, particularly gets a bit soggy with storage.