Doughnut worry… be happy!
Whether you spell it “doughnuts” or “donuts,” 2 June is National Doughnut day for our friends in the US of A, and we’re ready to jump on the fully glazed bandwagon. The lack of Dunkin Donuts and Krispy Kreme means options in Hong Kong are limited, so we’ve got an easy-peasy recipe you can whip up at home. Though we love some deep-fried goodness, this recipe comes in a fully-fledged baked glory instead. Yup, that means it saves (…a little bit) on the calories, meaning you can go all-out on fabulous toppings.
The bonus? You don’t need any special equipment to shape your doughnuts! I used a measuring cup and a bottle lid to cut out my doughnuts, but if you intend to make them identical, head over to Shanghai Street and invest in a doughnut cutter. Keep the cut-offs to make doughnut holes (we can all do with more ‘hole’ foods, right?).
Check out this basic baked doughnut recipe below, and click through the slideshow for six quick and easy topping ideas…
Baked Doughnut Dough (Makes 8 doughnuts)
½ cup milk, lukewarm
½ tbsp. instant yeast
1 tbsp. melted butter, left to stand at room temperature
⅓ cup sugar, white
2 ½ cups flour
½ tsp. salt
1 tsp. vanilla extract –optional
1. Combine the milk, sugar and yeast in a large bowl. Stir until the sugar is dissolved
2. Leave this to stand at room temperature for 5-10 minutes – until the mixture looks frothy and smells like yeast.
3. Add the butter while continuously stirring.
4. Add the egg and vanilla essence and mix well.
5. Add the flour and mix until the dough holds together. This works best with a wooden spoon. If the mixture seems too dry, add a teaspoon of milk, but be careful not to make the mixture too sticky.
6. On a clean kitchen counter, knead the dough for 5 minutes, until it is no longer sticky. The dough should look smooth.
7. Form into a ball, place in a greased bowl and cover with a wet towel to rise for an hour, the dough should double in size.
8. After an hour, punch down the dough and roll it out on a floured counter at 1.5cm thick.
9. Cut out circles and cut out the doughnut holes with a doughnut cutter or whatever you have lying around (keep the doughnut holes to bake later- simply roll them in cinnamon sugar and thank me later).
10. Transfer the cut doughnuts onto a baking sheet lined with parchment paper and cover the tray.
11. Let the doughnuts rise for 45 minutes at room temperature.
12. Bake the doughnuts at 180°C for 8 minutes, they should only be slightly browned, otherwise they will dry out.
13. Allow the doughnuts to cool and prepare the topping of your choice.
1 cup icing sugar
½ cup butter, unsalted, softened
5ml bubble gum essence
3ml blue food colouring
- Cream the butter until it is soft and smooth.
- Add the icing sugar little by little while constantly mixing.
- When all the icing sugar is in, add the essence and colouring.
- When the doughnuts are cooled, spread the buttercream over the top of the doughnuts.
- Decorate with sprinkles.
1 cup of marshmallows
*For this recipe, the doughnuts can still be slightly hot.
- Cut each marshmallow in half.
- Wet the end of a marshmallow slightly – this makes it sticky and allows you to stick it on the doughnut.
- Cover the entire top of the doughnut with marshmallows. Heat the grill in the oven to high.
- Put the marshmallow covered doughnut in the over and grill for 3- 5 minutes; the marshmallow will puff up and brown.
- Remove and allow to cool down.
½ cup of peanut butter, smooth
¼ cup of raspberry jam
- Microwave the peanut butter for 20-30 seconds to soften it up.
- Cover the top of each cooled-down doughnut with peanut butter.
- Drizzle some jam over the top, or opt to leave it ‘hole-less’ and put the jam in the centre.
½ cup icing sugar
100 ml cold water
½ lemon (use 10 ml lemon zest and 30 ml juice)
- Mix the icing sugar and the water together until the mixture is smooth and runny.
- Once you have a fluid consistency, stir in the lemon juice and lemon zest.
- Pour over cooled doughnuts.
- Sprinkle over a little more lemon zest.
5 tbsp. dark cocoa powder
2 tsp. water, cold
3 tbsp. icing sugar
¼ cup mint chocolate, crushed
- Mix the cocoa powder and icing sugar together.
- Add the water, and mix until it makes a smooth glaze (the mixture should be smooth, but not runny, so you can add water accordingly).
- After the doughnuts have cooled, put the donuts on a cooling rack and pour the glaze over, allowing it to drip off.
4. Sprinkle with the crushed mint chocolate pieces.
½ cup chocolate spread (or Nutella!)
¼ cup crushed almonds or hazelnuts
Method (the easiest one, yet)
- Spread a liberal amount of chocolate spread over the top of each doughnut .
- Sprinkle nuts over the top.
*It’s especially important that the doughnuts have cooled for this one
All images taken by Leandi Archer.