Mini cookies and cream baked doughnuts–I’m not sure about everyone else but I do find that my baking tends to be as seasonal as the weather. With our mild winter transiting into a warmer and brighter springtime soon, I’m making the best of it last and linger as long as it would. Like holding on to comfort food and desserts like these sweet treats of no-fry doughnuts—something I’ve been a little addicted to baking lately. It must be because they make everyone so happy whenever I gift them and not least of all, my family who absolutely loves them.
In my recent post on Lemon-Matcha Doughnuts, I was very happy with my recipe tweaked from an original Donna Hay one. However I’ve also been experimenting with other no-fry doughnut recipes in the spirit of self-improvement. I found the following recipe from Delicious Magazine rather good too, with a texture that’s slightly firmer than my original matcha ones. The dough was also less wet and easier to work with. I think it all boils down to personal preference, but it’s nevertheless a great recipe as well, for a no-fry version. Let me know how you went with yours, won’t you. You’ll love being inventive with frostings,as I do. This time I’ve created salted caramel butter popcorn, white chocolate glaze with sprinkles of Twirl and the all-fave cookies and cream (Oreo).
Growing older comes with its timely lessons. This season I’ve been learning that contentment is easily within reach (daily) when we learn to expect less and appreciate others more. These baked doughnuts were gifted to those I wanted to bless with some love and appreciation this week. Something I always tend to do best; in the love language I know. I hope you have yourself a pleasant week ahead.
Cheers. xx k
Basic recipe adapted from Delicious Magazine
Mini cookies and cream baked doughnuts // Mini white chocolate with Twirl baked doughnuts // Mini salted Caramel Butter Popcorn baked doughnuts
2½ tsp dried instant yeast
¼ C (60ml) milk, slightly warmed
2/3 C (150g) caster sugar
3 ¼ C (485g) plain flour
2/3 C (165ml) buttermilk
1 egg, slightly beaten
40g unsalted butter, melted, cooled slightly
Combine yeast and warm milk with a pinch of sugar in a bowl. Set aside for 10 min or until frothy. Combine the flour and remaining sugar with a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Gradually add the yeast mixture, buttermilk, egg and butter, and knead on low speed for about 5 min until elastic and smooth.
Transfer the dough to an oiled bowl(the dough will seem rather wet at this stage). Cover with cling wrap and set aside in a warm place for about 2 hours until doubled in size.
Turn the dough out to a floured surface work top and knock it down.
TO MAKE LARGE DOUGHNUTS:
Roll into a long sausage and using a dough cutter, slice about 10 pieces out of the sausage-shaped dough.
Roll each piece into a smooth ball. Line two baking trays with baking paper and place each of the 5 pieces of slightly flattened balls of dough on each of the two trays. Using a 3.5cm round cutter, cut out centres of dough and save these to make mini doughnuts later.
TO MAKE MINI DOUGHNUTS:
If making mini doughnuts, simply cut the dough using the small round cutter or roll into small mini balls and flatten them slightly as you place them on the baking tray.
Lightly cover the doughnuts with oiled cling wrap. Set aside to let it rise again in a warm place for a further hour till risen.
Preheat oven to 200 degrees (for large doughnuts) or (180 degrees) for the mini ones. Bake for about 8-10 minutes until slightly golden and cooked through.
Remove from the oven to cool fully on wire racks before frosting.
1/4 C milk
1/4 C caster sugar with a sprinkle of ground cinnamon to mix.
Combine cinnamon and caster sugar in a bowl. Wet a pastry brush with some milk, then brush over the doughnut tops. Toss the top of the doughnuts in the cinnamon sugar mixture to coat the top surface with the sugar.
Chocolate Glazes and sprinkled toppings:
Dip the doughnuts into your chocolate glaze of choice and sprinkle quickly with your other toppings.
I’ve used melted white chocolate, crushed Oreo cookies, Twirl chocolate bar and salted caramel with salted butter popcorn.