Oven-baked donuts
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Guests 6 people
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Preparation 180 minutes
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Cooking 10 minutes
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Difficulty Medium
To make this recipe
Ingredients
- 45g Grand Fermage hand-churned butter + 30g for brushing
- 500g flour
- 1 packet of baker’s yeast
- 200ml + 2 tablespoons milk
- 50g + 1 teaspoon caster sugar
- 1 egg
- Pinch of salt
- Pinch of cinnamon
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Preparation
- In a large bowl, mix 2 tablespoons of lukewarm milk with the baker’s yeast and 1 teaspoon of sugar.
- Then add in the rest of the sugar and milk along with the cinnamon, salt and melted butter.
- Add the flour in little by little, until the dough is smooth and elastic.
- Shape into a ball, then cover the bowl with a tea towel and leave the dough to proof for 2 hours in a warm, non-ventilated area.
- Remove the dough onto a pre-floured work surface and roll it out to around 1/1.5cm thick.
- Cut out the donuts using a pastry cutter and make a hole in the middle.
- Arrange them on a baking sheet lined with baking paper.
- Brush with a little butter.
- Leave to proof for a further 30 minutes.
- 10. Bake in a pre-heated oven for 10 minutes at 190°C.
- Once out of the oven, leave the donuts to cool then glaze them with butter and icing sugar, dark chocolate or lemon glaze, and decorate them however you like!
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