Imagine the fluffiest, chewiest morsel of homemade doughnut goodness you take ever had, and you accept these broiled doughnuts.

I can't become another minute without telling y'all that these broiled doughnuts…well, they will probably change your life merely like they did mine.

Imagine the fluffiest, chewiest morsel of doughnut goodness, warm from the oven and coated in a glorious butter, cinnamon-sugar mixture. And the doughnut holes? Utterly unreal.

a paper bag tipped on it's side with doughnut holes coming out of the bag

Baked non Fried

The astounding thing is that they are broiled. BAKED! Baked and not fried.

I'one thousand non arguing that these baked doughnuts are healthy, by whatever means, but compared to their fried cousins – well, I'll take these soft, tender baked doughnuts any 24-hour interval.

a white plate with two baked doughnuts stacked on top of each other

Broiled Doughnut FAQs

Can I freeze these?

Yes! You can freeze the dough prebaked (shaped into doughnuts) or after they are baked.

If I want to make this into all donut holes, what size cutter do you suggest I use?

Probably 3/four inch to 1 inch.

How practice you lot grate nutmeg? Can I just utilise basis?

I grate nutmeg on a rasp grater, the aforementioned tool I zest a lemon/orange with. If y'all absolutely tin can't discover whole nutmeg (it should be fairly widely available at grocery stores) go ahead with your ground nutmeg.

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Homemade Baked Doughnuts

Yield: 18 doughnut holes

Prep Time: 25 mins

Cook Fourth dimension: 10 mins

Additional Time: 1 hr 45 mins

Full Time: ii hrs 20 mins

Doughnuts:

  • i ⅓ cups warm milk, 95 to 105 degrees
  • 2 teaspoons instant yeast
  • ii tablespoons (28 g) butter
  • ⅔ cup granulated saccharide
  • ii large eggs
  • 5 cups (710 g) all-purpose flour
  • A compression or two of nutmeg, freshly grated
  • one teaspoon salt

Topping:

  • ½ loving cup (113 g) butter, melted
  • ane ½ cups (318 g) granulated carbohydrate
  • 1 tablespoon cinnamon

  • Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt.

  • Beat out the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull abroad from the sides of the bowl and be very soft and smooth simply even so slightly sticky – don't overflour! Knead the dough for a few minutes (again, by mixer or by mitt) and then transfer the dough to a lightly greased basin.

  • Cover the bowl and let the dough rising for about an hour or until information technology has doubled in size (the verbal time will depend on the temperature of your kitchen).

  • Punch down the dough and roll it out to nigh one/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough.

  • Carefully transfer the circles to a parchment- or silpat-lined baking sheet and postage stamp out the smaller inner circles using a smaller cutter. Be sure to brand the holes large enough that equally the doughnuts rise again and broil, they don't make full in the doughnut pigsty with the puffiness of the dough.

  • Comprehend the tray with lightly greased plastic wrap. (At this betoken, y'all tin can air-condition the doughnuts overnight or proceed with the recipe.) Let the doughnuts ascent for about some other 45 minutes, until they are puffed and nearly doubled.

  • Bake in a 375 degree F oven until the bottoms are just aureate, eight to 10 minutes. Commencement checking the doughnuts around minute 8. They should withal be pale on elevation, not golden and browned, and just barely baked through.

  • Remove the doughnuts from the oven and let absurd for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

Serving : these piddling beauties are best made and eaten the same 24-hour interval, preferably warm right from the oven.

Dough : the cracking news is that you tin make the dough, roll and cut out the doughnuts the nighttime earlier and let them exercise their second ascent in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking.

Yeast : I used instant yeast in the recipe. If yous only accept active dry yeast on mitt, proof the yeast with ane/3 loving cup of the warm milk and the saccharide until it is foaming before calculation in the rest of the milk and proceeding with the recipe.

Serving: 1 doughnut hole , Calories: 234 kcal , Carbohydrates: 41 yard , Poly peptide: 5 thou , Fat: five 1000 , Saturated Fat: iii k , Cholesterol: xxx mg , Sodium: 179 mg , Fiber: 2 g , Saccharide: fourteen m

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Recipe Source: adapted slightly from Tartlette who snagged it from 101 Cookbooks

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