For another fairly easy recipe, which can be scaled up as required, I decided to make some ring doughnuts. But these doughnuts are baked in the oven, rather than being fried in hot oil.
The recipe does take a few hours, due to having to wait for the dough to rise for up to two hours and then again for 30 minutes. But that time doesn’t require any other actions during that time.
In the recipe I mention diastatic malt powder, which I used, but that is optional. That powder helps to brown the exterior of the doughnuts which happens when they are fried as in that process they are turned over. Brushing with a little melted butter or with some milk, on the top will brown them on that surface, which is just fine too.
For toppings you can use anything you like. I provide a few examples but really any topping you like, or for which you have the ingredients readily available, will be fine.
I only made a small batch since they are best eaten fresh and in the current circumstances it is not easy to share with others. But if you are in a household where more can easily be consumed doubling the recipe will work well too.
The cut out holes are easy to bake too, and are very tasty just as they are, or also coated.
Mine turned out just as i hoped, nicely baked and lovely and soft inside. They tasted very good indeed.
for the dough
- 250g(1 2/3cups) white bread flour(plain flour would be ok)
- 25g(2 tbspp) caster sugar
- 20g (1 1/2) tbsp)unsalted butter, melted
- 1 medium eggs(large in USA)
- 75ml (5 tbsp) whole milk – luke warm
- 65 ml (1/4cup + 1 tsp) water – luke warm
- 5 g(1 1/4 tsp)instant yeast
- 1/2tsp salt
- 1/2 tsp diastatic malt powder (optional)
- milk or melted butter to brush the tops
- 75 g(6 tbsp) caster sugar
- 75g ((1/2 cup)dark chocolate , or milk chocolate,chopped into small pieces
- 45 ml(3 tbsp double cream, or heavy cream
- 20(1 1/2 tbsp) butter
- 120g (1 cup)icing sugar
- up to 2 tbsp lemon juice, or water
- Place the flour, yeast, diastatic malt powder(if using) and caster sugar into the bowl of a stand mixer and mix to combine(this can all be done by hand, but a mixer makes the whole process easier)
- Add the eggs, milk, butter, salt and 3/4 of the water.
- Fit the dough hook to the mixer.
- Mix together on a low speed for two minutes, scraping down the sides of the bowl as necessary to get all the flour combined.
- Increase the speed to medium and knead for 10 minutes until the dough is smooth, elastic and only slightly tacky. If the mixture seems too dry add a little more of the water. If the mixture seems too sticky add more flour, 1 tbsp at a time until the texture seems just a little tacky.
- Tip the dough out onto a floured work surface and knead briefly, ensuring it doesn’t stick to the surface.
- Form into a ball, continuing to turn in the hands to create some tension.
- Place the dough into a greased bowl, coating all the surface of the dough, and cover with plastic wrap and allow to prove for 1 to 2 hours, until it has doubled in size.
- Flour the work surface and tip the dough out.
- Knock it back to release the gases.
- Roll the dough out to a thickness of 1/2 inch(13 mm).
- Cut out circles of dough about 8cm/3 inches in size, flouring the cutter each time.
- Cut out the centre of each circle with a cutter about 2.5 cm/ just over 1 inch in diameter. I used an upturned piping nozzle. Make sure you flour the nozzle each time.
- Place the doughnut shapes onto a baking tray lined with parchment paper to prevent sticking.
- Cover loosely and with plastic wrap or a damp towel and allow to prove for about 30 minutes.
- As the doughnut shapes prove heat 180C//160C Fan350F.
- After 30 minutes if the holes seem to have closed up a little use a floured finger to enlarge them a little.
- Lightly brush the tops with a little milk or melted butter and bake in the oven for 13-15 minutes until they have turned a light golden brown.
- Remove from the oil onto a wire rack.
- Place the chocolate and double cream into a heatproof bowl and place over a pan of simmering water.
- Stir until the chocolate has melted into the cream and it is all smooth and combined.
- Remove from the heat and add the butter, stirring until it has all combined and is a nice glossy liquid.
- Allow the ganache to cool, so that it thickens somewhat.
- When cool carefully dip each of the doughnuts into the ganache, so that the top half is coated and place on a rack to set, covering with some sprinkles if you wish.
- Mix the icing sugar with enough water or lemon juice until you have a nice thick consistency. Then dip the top of the doughnuts into the icing and place them on a rack to let the icing firm a little.
- If you just want a simple coating brush the hot doughnuts with some butter and then toss in caster sugar.