Well, I consider them to be a dessert....
Bread Machine donuts
How do you think these would turn out baked and not fried? I know, I shouldn't ask that question for these. lol I have had some baked donuts before and were good. I would like to make some.
Quoting BJsMommy04:How do you think these would turn out baked and not fried? I know, I shouldn't ask that question for these. lol I have had some baked donuts before and were good. I would like to make some.
These Doughnuts are not deep fried
and full of calories and fat - but baked in your oven and definitely delicious.
Check out all of Linda's great
for your bread making.
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
2 tablespoons butter, melted
2/3 cup granulated
room temperature and beaten
5 cups bread flour or all-purpose
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry
Cinnamon Topping (see recipe below)
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and
easier to roll out
Add all the ingredients, except the Cinnamon Topping, in the bread pan of
bread machine. Process according to manufacturer's instructions for a
Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour
(a tablespoon at a time). The same is true if the dough is looking dry
and gnarly. Add warm milk (a tablespoon at a time). You want the dough
to be supple and smooth.
If you can't judge your dough by looking, stick your finger in and feel
the dough. It should be slightly tacky to the touch.
When the bread machine has completed the dough cycle, remove dough from
pan and turn out onto a lightly floured surface.
In a large bowl or in the bowl of a 5 quart stand mixer,
combine all the ingredients in the order given except the Cinnamon
Topping. Using a dough hook, mix everything together until a soft dough
Turn the dough out onto a lightly floured surface, and knead
until elastic, approximately 10 minutes.
dough out approximately
1/3-inch thick on a lightly-floured board. Using your floured doughnut
cutter, cut out the doughnuts and place on a parchment-lined baking sheet (I
like to use my silpad).
NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round cookie
cutter. Cut out the smaller inner circle using a smaller cutter. Cover
the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes.
At this point, the unbaked doughnuts can be covered with
plastic wrap and refrigerated overnight (I've actually made them two days in
advance. They can be either baked upon removing from the refrigerator or let
come to a room temperature (I've done both ways). They do a slow rise overnight
and it is not necessary to let them come to room temperature before baking.
Preheat oven to 375 degrees F. Bake for approximately 8 minutes or until the bottoms of
the doughnuts are just golden. Don't overbake - under bake them a little, as
they will continue baking outside the oven for a few minutes. You want an
interior that is moist and tender. Remove from oven and let the doughnuts cool
for 1 to 2 minutes.
Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.
Makes approximately 1 1/2 to 2 dozen doughnuts.
1/2 cup butter, melted
1 1/2 cups granulated sugar
1 tablespoon ground cinnamon
While the doughnuts are baking, place the melted butter in a bowl and place and
sugar and cinnamon in a separate bowl.
I like the baked version because you can do this the night before and it's healthier.
ohhhh ohhhhh mouth watering lol.I so want a bread machine for my b/day lol
GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope
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