These baked doughnuts will soon become a go-to treat when you feel a sweet craving coming on. Get creative with the glaze colours and sprinkles to let your inner artist shine.
Makes 12 doughnuts
Ingredients
11/3 cups (330 mL) milk, warmed to 100°F (38°C), divided
1/4 cup (60 mL) granulated sugar
2 tsp (10 mL) active yeast
2 large eggs, room temperature
2 Tbsp (30 mL) unsalted butter, melted and slightly cooled
2 1/2 cups (625 mL) all-purpose flour, plus more for sprinkling
1 tsp (5 mL) ground nutmeg or cinnamon
1⁄2 tsp (2.5 mL) fine sea salt
1 cup (250 mL) sprinkles
11⁄2 cups (375 mL) icing sugar
2 Tbsp (30 mL) 35% whipping cream
1 tsp (5 mL) vanilla extract
2–3 drops gel food colouring
Directions
In a small bowl, mix together 1 /3 cup (80 mL) of the milk, the sugar, and the yeast. Let stand for 5–10 minutes or until the yeast forms a foam on the top.
Crack the eggs. In a stand mixer fitted with the paddle attachment, mix the eggs, remaining 1 cup (250 mL) of milk, and butter on medium speed until combined. Add the flour, the nutmeg, the salt, and the foamy yeast mix- ture and mix on low speed until just combined. The dough will be sticky. That’s ok! Do not overmix or add too much flour as the dough will become too hard.
Cover with a clean, dry tea towel and let rest in a warm, draft-free spot until doubled in size, about 1 hour.
Line a large baking sheet with parch- ment paper or a silicone mat.
Turn the dough out onto a floured surface. Lightly sprinkle the top with flour and use a rolling pin to roll it out to about 1⁄2 inch (1.25 cm) thickness. Using a doughnut cutter, a cookie cutter, or a glass about 3 inches (7.5 cm) in diameter, cut out circles. Using a smaller circle like a piping tip, cut out a center hole. Transfer the doughnuts and the doughnut holes to the pre- pared tray. Cover with the tea towel again and let stand another 45 minutes. At this point, you can cover the doughnuts with plastic wrap and put them in the fridge overnight.
If you do this, bring them out of the fridge to sit at room temperature for 45 minutes before you bake them. Preheat the oven to 375°F (190°C).
Bake the doughnuts until just starting to turn golden, 8–10 minutes. Using oven mitts, remove the pan from the oven and transfer the doughnuts to a cooling rack. Turn off the oven!
Allow the doughnuts to cool completely before topping. Sit a cooling rack over a large piece of parchment paper.
Place the sprinkles in a shallow bowl. In another bowl, combine the icing sugar, cream, vanilla, and food color- ing. Dunk one side of the doughnut in the icing and then in the sprinkles. Place the iced doughnuts on the cool- ing rack, letting any excess drip onto the parchment paper underneath. Allow the glaze to dry for 5 minutes before serving. The doughnuts will keep in an airtight container for up to 5 days.
Variation
If you have an adult working with you, these doughnuts can also be deep- fried the traditional way. In a large, heavy-bottomed pot, bring 6 cups (1.5 L) of frying oil (canola or peanut) to 350°F (175°C). Working in small batches, fry for 1–2 minutes per side or just until they turn golden brown. Remove the doughnuts and doughnut holes from the oil with a slotted spoon and place on paper towel to cool before glazing.
Recipe by DL Acken and Aurelia Louvet from Let’s Eat: Recipes for Kids Who Cook, copyright © 2023 by DL Acken and Aurelia Louvet. Reprinted with permission of TouchWood Editions: touchwoodeditions.com
