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Baked donuts do not taste like regular donuts, but they are delightful. Light, airy, melt-in-your-mouth, my daughter declared, “Mom! It’s like eating a sweet cloud!”
Recipe makes 15 small doughnuts, plus 15 donut holes. If you need more, just double the recipe – I make a small batch on purpose, to minimize temptation!
If you celebrate Hanukkah, these baked donuts are a great alternative to the deep-fried traditional Hanukkah jelly donuts.
Makes 15 small doughnuts and 15 doughnut holes
New quantity:
Total time: 2 hours 45 minutes
Inactive: 2 hours 15 minutes
Prep: 20 minutes
Cook: 10 minutes
Ingredients
2/3 cup warm reduced-fat milk (warm it 30 seconds in the microwave)
1 tablespoon unsalted butter, melted and slightly cooled
1 egg, lightly beaten
2 1/2 cups bread flour
1/3 cup sugar
1/2 teaspoon salt
1 envelope rapid rise yeast
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Topping:
2 tablespoons unsalted butter, melted
2 tablespoon sugar
1/4 teaspoon cinnamon
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Or donut glaze: see below
Directions
1. Place first 7 ingredients into the pan of your bread machine and set for the dough cycle. When done, remove from machine, cover and let rest for 10 minutes.
2. Roll dough out 1/2-inch thick on a floured countertop. Use a doughnut cutter to cut the doughnuts and the holes. You can gather the scraps and re-roll to get more donuts, although it gets progressively harder to do. Doing this, I managed to extract 15 donuts out of this recipe (yay!)
3. Transfer doughnuts to a parchment-lined, floured baking sheet. Transfer donut holes to another baking sheet. Cover with a clean towel and let rise in a warm place for 45 minutes. Or you can cover with plastic wrap and refrigerate overnight. The next morning, an hour before baking, take out of the fridge and allow to rise in a warm place for an hour, then continue with step 4.
4. Bake in a 375 degree F oven about 10 minutes (8 minutes for holes), until tops are golden brown.
6. Cool for a couple of minutes on a wire rack placed on foil. Brush each donut with melted butter and dip in cinnamon sugar, or in donut glaze (recipe below).
Donut glaze
1/4 cup milk
1 tsp high quality vanilla extract
1 cup confectioners’ sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined.
3. Lower heat to simmer (the lowest heat possible).
4. Dip doughnuts into the glaze, one at a time, and set on a rack. Allow glaze to cool about 5 minutes before serving.
Nutrition per 1 donut and 1 donut hole with cinnamon sugar
Calories 139.0
Total Fat 3.3 g
Saturated Fat 1.7 g
Cholesterol 19.4 mg
Sodium 87.4 mg
Total Carbohydrate 23.6 g
Dietary Fiber 0.8 g
Sugars 6.6 g
Protein 3.9 g
Weight Watchers PointsPlus: 4 points
Nutrition per 1 glazed donut + 1 glazed donut hole
Calories 152.8
Total Fat 1.8 g
Saturated Fat 0.8 g
Cholesterol 15.6 mg
Sodium 89.0 mg
Total Carbohydrate 30.0 g
Dietary Fiber 0.7 g
Sugars 13.0 g
Protein 4.0 g
Weight Watchers Points Plus: 4 points
