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ingredients
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whisk yeast into milk
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after 5 minutes
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add flour w/paddle
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knead w/dough hook
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buttery spray bowl
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before rise
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after rise
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roll out
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before rise
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after rise
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jelly donuts
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simple glaze
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glaze donuts
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We love raised yeast donuts, and this baked version is so much healthier because they aren't fried in oil. My husband is diabetic, so I can also make them sugar-free for him. If I make the jelly-filled version, I just use sugar-free jam or preserves for his, and regular jam or preserves for mine. **
I use the dough hook on my Kitchen-aid mixer, so these are very easy to make too.
Baked RAISED YEAST DONUTS * sugar or sugar-free
1 cup milk, lukewarm (I like unsweetened vanilla almond or cashew milk)
1 package active dry yeast …………………....1 egg
1 tsp granulated sugar (even if you’re making sugar-free donuts, you need to use real sugar here for the yeast to activate ~ just a tsp. of sugar for the whole recipe is negligible for each donut)
1/4 cup (4 TB) butter, room temp…………….1 tsp. salt
1/2 cup granulated sugar or regular white Splenda
2 tsp. vanilla…………………………………..……. 3 cups all-purpose flour
Buttery non-stick cooking spray
OPTIONAL: granulated sugar or plain white Splenda (to roll warm donuts or donut holes in)
with buttery non-stick spray
GLAZE:
About 1/4 to 1/2 cup canned vanilla or chocolate frosting (can be sugar-free)
***
Whisk together the 1 tsp. sugar with the milk in a small bowl. Sprinkle the yeast on top; lightly whisk and let it sit about 5 minutes. (I put the milk into a small pyrex measure ~ microwaved for 45 seconds to warm it; then whisked in the sugar & added the yeast)
Meanwhile, beat butter and 1/2 cup sugar/Splenda in electric mixer w/paddle until light & fluffy. Add egg & beat in; then add the milk/yeast, salt & vanilla and beat that in.
Gradually add the flour on low (about 1 cup at a time) until the dough gathers around the hook. Then turn off the mixer and scrape the dough off the paddle. Switch to the dough hook, and scrape down the sides of the bowl. Knead with the dough hook attachment for about a minute (on med-high). Meanwhile, generously spray a large bowl with the buttery non-stick spray ~ then put the dough into the bowl (and turn it over so that it’s coated on all sides); cover with a clean dish towel and let it rise 1 hour. (I put the bowl on top of my dishwasher & run a load of dishes)
Line a baking sheet with parchment paper. Lightly roll out dough about 1/2" to 3/4" thick (NOTE: do NOT put flour on the surface or rolling pin ~ you won't need it b/c the dough will have the buttery non-stick spray on it, and adding flour will make the dough tough) and cut with a sharp metal donut cookie cutter (or about 3" circle ~ can use a small circle or canape cutter for the hole inside, if you don't have a donut cutter) ~ put them on the baking sheet & let rise 20 minutes (until about doubled in size).
Meanwhile, preheat oven to 375. Bake for 7-9 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and fluffy inside. NOTE: If you made them with Splenda, they probably won't turn golden brown, but will have a somewhat hollow sound on top if you tap them with your fingernail (and will "feel" done).
Let them cool for about 5 minutes before you dip the tops into the glaze (melt the frosting for about 25 seconds in a shallow glass bowl in the microwave). (Or you can put some granulated sugar into a plastic bag. Lightly spray the warm donuts with the buttery non-stick spray and toss the into the bag; hold tightly closed and shake to coat)
***
JELLY DONUTS:
granulated sugar
about 1 to 1-1/2 cups fruit jelly or jam (sugar or sugar-free) ~ stir up in a small bowl so that it's loose
***
Use the circle cutter (without the inside donut hole cutter). Lightly spritz the warm donuts with some buttery non-stick spray and roll the warm donuts in granulated sugar/Splenda, or dip in the canned frosting (which has been melted for about 25 seconds in the microwave in a shallow glass bowl) before filling ~ then let cool to the touch………
Once your donuts are cool to the touch, take a wooden skewer and gently poke it into the side of each donut. Swirl it around a it to create a nice opening for the filling to squeeze into. Fit a piping bag with a long filling tip (make sure the tip end is large enough for jam to fit through) and put the loosened jam into the piping bag. Pipe the jam into the hole as far as you can. Gently squeeze out about 1 TB jam into each donut.
***
Makes about 1-1/2 to 2 dozen (plus donut holes) ~ depends how big your cutter is
I use the dough hook on my Kitchen-aid mixer, so these are very easy to make too.
Baked RAISED YEAST DONUTS * sugar or sugar-free
1 cup milk, lukewarm (I like unsweetened vanilla almond or cashew milk)
1 package active dry yeast …………………....1 egg
1 tsp granulated sugar (even if you’re making sugar-free donuts, you need to use real sugar here for the yeast to activate ~ just a tsp. of sugar for the whole recipe is negligible for each donut)
1/4 cup (4 TB) butter, room temp…………….1 tsp. salt
1/2 cup granulated sugar or regular white Splenda
2 tsp. vanilla…………………………………..……. 3 cups all-purpose flour
Buttery non-stick cooking spray
OPTIONAL: granulated sugar or plain white Splenda (to roll warm donuts or donut holes in)
with buttery non-stick spray
GLAZE:
About 1/4 to 1/2 cup canned vanilla or chocolate frosting (can be sugar-free)
***
Whisk together the 1 tsp. sugar with the milk in a small bowl. Sprinkle the yeast on top; lightly whisk and let it sit about 5 minutes. (I put the milk into a small pyrex measure ~ microwaved for 45 seconds to warm it; then whisked in the sugar & added the yeast)
Meanwhile, beat butter and 1/2 cup sugar/Splenda in electric mixer w/paddle until light & fluffy. Add egg & beat in; then add the milk/yeast, salt & vanilla and beat that in.
Gradually add the flour on low (about 1 cup at a time) until the dough gathers around the hook. Then turn off the mixer and scrape the dough off the paddle. Switch to the dough hook, and scrape down the sides of the bowl. Knead with the dough hook attachment for about a minute (on med-high). Meanwhile, generously spray a large bowl with the buttery non-stick spray ~ then put the dough into the bowl (and turn it over so that it’s coated on all sides); cover with a clean dish towel and let it rise 1 hour. (I put the bowl on top of my dishwasher & run a load of dishes)
Line a baking sheet with parchment paper. Lightly roll out dough about 1/2" to 3/4" thick (NOTE: do NOT put flour on the surface or rolling pin ~ you won't need it b/c the dough will have the buttery non-stick spray on it, and adding flour will make the dough tough) and cut with a sharp metal donut cookie cutter (or about 3" circle ~ can use a small circle or canape cutter for the hole inside, if you don't have a donut cutter) ~ put them on the baking sheet & let rise 20 minutes (until about doubled in size).
Meanwhile, preheat oven to 375. Bake for 7-9 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and fluffy inside. NOTE: If you made them with Splenda, they probably won't turn golden brown, but will have a somewhat hollow sound on top if you tap them with your fingernail (and will "feel" done).
Let them cool for about 5 minutes before you dip the tops into the glaze (melt the frosting for about 25 seconds in a shallow glass bowl in the microwave). (Or you can put some granulated sugar into a plastic bag. Lightly spray the warm donuts with the buttery non-stick spray and toss the into the bag; hold tightly closed and shake to coat)
***
JELLY DONUTS:
granulated sugar
about 1 to 1-1/2 cups fruit jelly or jam (sugar or sugar-free) ~ stir up in a small bowl so that it's loose
***
Use the circle cutter (without the inside donut hole cutter). Lightly spritz the warm donuts with some buttery non-stick spray and roll the warm donuts in granulated sugar/Splenda, or dip in the canned frosting (which has been melted for about 25 seconds in the microwave in a shallow glass bowl) before filling ~ then let cool to the touch………
Once your donuts are cool to the touch, take a wooden skewer and gently poke it into the side of each donut. Swirl it around a it to create a nice opening for the filling to squeeze into. Fit a piping bag with a long filling tip (make sure the tip end is large enough for jam to fit through) and put the loosened jam into the piping bag. Pipe the jam into the hole as far as you can. Gently squeeze out about 1 TB jam into each donut.
***
Makes about 1-1/2 to 2 dozen (plus donut holes) ~ depends how big your cutter is
glaze jelly donuts
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poke holes in jelly donuts
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filled w/jam
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jelly donuts
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