Homemade donuts may not be the healthiest thing to eat, but they are certainly a vast improvement over store-bought donuts that tend to include additives and preservatives and are often cooked in trans fats.
Another advantage to these homemade donuts is that they are baked rather than fried, saving not just calories but also saving your heart from damaging, easily-oxidized vegetable oils. And while these homemade baked donuts do not taste like store-bought donuts, they are incredibly good. Light, airy, melt-in-your-mouth, my daughter has declared, “Mom! It’s like eating a sweet cloud!”
- ⅔ cup warm reduced-fat milk (warm it 30 seconds in the microwave)
- 1 tablespoon unsalted butter, melted and slightly cooled
- 1 egg, lightly beaten
- 2½ cups bread flour
- ⅓ cup sugar
- ½ teaspoon salt
- 1 envelope rapid rise yeast
- 2 tablespoons unsalted butter, melted
- 2 tablespoon sugar
- ¼ teaspoon cinnamon
- Place milk, butter, egg, bread flour, sugar, salt and yeast in the pan of your electric bread machine and set on the dough cycle. When done, remove from machine, cover and let rest for 10 minutes.
- Roll dough out ½-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.
- Transfer donuts to a parchment-lined baking sheet. Transfer donut holes to another baking sheet. Cover baking sheets with clean towels and let rise in a warm place (next to a warm oven os great) for 45 minutes. Preheat oven to 375 degrees F. 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, then continue with step 4.
- Bake in a 375 degree F oven about 10 minutes (8 minutes for doughnut holes), until tops are golden. Cool for a couple of minutes on a wire rack that you have placed on foil. Brush each donut with melted butter and dip in cinnamon sugar.