When my Super food ideas (Aussie Food magazine) arrived, I was glued to it as usual digging out any recipe that could be churned out. On a fleeting glimpse my attention struck a chord with this lovely baked doughnut. What a coincidence!
Last weekend I woke up to a heavy downpour with not much option left than to stay indoors. There could not have been a better time than baking these cinnamon doughnuts. I was bit skeptical of the damp weather because the yeast may sink like a stone but having a right temp of liquid does help. The cookie cutter had vanished by the time I made up my mind. Searching it would be a futile attempt for I was certain that it would be somewhere in my Son’ toy chest. I had never used that one so on his request it had become a part of his play dough materials.
Well ideas have no boundaries I finally managed to pull out a toy that could help me to come out with this shape. His curiosity raised manifold and with my fingers crossed, I could see his smile broadening when I showed him this.
Here go the ingredients adapted from Superfoodideas August 2008 edition.
1 cup milk
2 ½ cups plain flour
30 grams butter
1 ½ teaspoon instant dry yeast
¼ cup caster sugar
½ teaspoon cinnamon
Warm the milk, (the temp should be 110’F) and add butter and whisk it. Mix the flour, sugar, cinnamon and yeast. Make a well (hole) in the centre and then add the warm milk and egg to make a soft pliable dough (this is very important). Place the dough covered in a greased vessel. Set aside in a warm place for 1 hour or until it doubles in size.
Line a baking tray and punch the dough. Knead again to soften it. Gently roll the dough with the fist to a flat circle until it is 2.5cm in thickness. Using a cookie cutter (6.5 cm) cut the circle and then using small cutter (2.5cm) cut circle from the centre of each round.
Place the doughnut covered in the tray and set aside for 30 minutes or until it doubles. Preheat the oven to 200’C or 180’C (fan forced oven) and bake the doughnuts for 10 to 12 minutes.
Remove and cool on racks.
Sugar cinnamon – Mix icing sugar or castor sugar with cinnamon on a plate. Brush the doughnuts with butter and roll the doughnut on the mix so that it coats evenly. Dust the extra.
Glazed – Sift 1 cup of icing sugar and 1 teaspoon of water. Make a thick paste and add the color of your choice. Brush the doughnut with glazed icing and sprinkle 100s and 1000s.
Chocolate – Melt the chocolate in a double boiler. Spread the melted chocolate on the doughnut and sprinkle desiccated coconut.
Check out some great varieties of coating on Deeba’s space .She has some mouthwatering coating with honey and sesame that sounds divine! and I also found out these gorgeous ones at Aparna’s space too. She has done it like a pro.
Note – The baked doughnuts are denser than the deep fried ones but they still are delectable.
Knead the dough for 10 minutes till they are soft and elastic.
Stretch the inner circle if they tend to shrink.
Verdict – I would prefer to have them deepfried and this is a must in my little prince’s next kid’s parties. In my opinion if this is the first time some one is keen to try, and then I would recommend to try few baked ones and some deep fried ones for a variety.