Baked Doughnuts
Makes: 16 doughnuts Time: 10 minutes prep; total time 2 hours
Ingredients :
3 cups flour
2 tsp instant yeast
3 Tbl sugar
3/4 tsp salt
3 eggs
1/2 cup warm milk
1/2 cup butter at room temperature
Instructions:
In a large bowl mix flour, instant yeast, sugar and salt. Add milk, eggs and mix for about 10 minutes until the dough is smooth. If you are using a stand mixer, mix for about 4 minutes, on medium low, until the dough is smooth.
Add softened butter in small pieces. If you are not using a mixer you will knead your dough for about 10 minutes. If using a mixer you will mix the dough on medium low, for about 5 minutes.
The dough will be shiny and still a bit sticky. Don’t add more flour. If you are working with hands, and your dough is sticking to your hands, dust your hands with just a little bit of flour.
Cover the bowl with a towel and place it in a warm place for about an hour. Don’t rush! Make sure the dough doubled in size. The time will depend on your kitchen temperature. If after an hour the dough is not doubled in size, cover it and wait another half hour.
Put the dough on a lightly floured surface , knead couple of times to get rid of air pockets and using your hands make a large disk.
Using cookie cutter, cut out circles 2 1/2 inches in diameter.
Take a circle in your hand and put a teaspoon of your favorite jam in the middle. Fold circle in half ( half-moon ) and gently seal the edges by pinching them together. Tuck ends under to create a ball.
Place dough balls in paper cupcake liners and set them on a baking sheet.
You can use a leftover dough scraps by kneading them again and cutting more circles. In the end you should have about 16 medium size doughnuts or 20 small. Cover them with a towel and let them rest for half an hour.
In the meantime preheat oven to 350F
Right before you put them in the oven, whisk an egg with a fork and gently brush each doughnut with an egg wash.
Bake for about 15-20 minutes on the middle rack, until they are golden brown.
Remove doughnuts from the oven and place them on a cooling rack. After 10 minutes glaze them with an Orange Glaze. Take each doughnut and dip one side in the glaze and place it back on a cooling rack.
Enjoy warm or at room temperature. Doughnut are the best fresh, but if you have any leftovers, store them in an air tight container.
Orange Glaze:
1 cup powdered sugar
2 Tbl fresh orange juice ( or more, you want the glaze to be thick, start with 1 Tbl and add as needed
orange peel ( chopped into small pieces and sautéd with 1 tsp butter)
In a small bowl mix powdered sugar with a tablespoon fresh orange juice. Whisk and add another tablespoon of juice. If the glaze is too runny add more sugar, if its too thick add more juice. Mix in orange peel. Use immediately.
Orange Cranberry Jam
1- 16 oz. bag fresh or frozen cranberries
1 cup sugar
1 orange - zest and juice
Put all ingredients in a medium saucepan and bring to a boil. Keep on low boil for about 15-20 minutes. Mix often to make sure that all cranberries pop. Using a wooden spoon, break up chunks, take off heat and let it cool off. Makes about 3 1/2 cups. Store in a jar in the refrigerator for about 2 weeks.
