No better day than a Saturday afternoon to make one of the world’s best fried foods – DOUGHNUTS! It’s my first time baking these puppies so I enlisted one of my good friends (who’s also a baker & pregnant) for some back-up reinforcement. Not exactly the most efficient way to bake – what with two ladies suffering from ‘Pregnesia’ (amnesia + pregnancy) – but we did good, despite the fact that we forgot to add the butter and the salt in the right order!
I was originally going to make these absolutely spectacular Pink Raised Doughnuts from Joy the Baker, but upon further evaluation, we decided to use a dough that was a bit lighter in texture.
We also wanted to experiment making half the doughnuts fried and half baked to help minimize the impact on our waist lines, so in the end we used a recipe from Brown Eyed Baker that fit the bill. We figured we could still use the beautiful pink glaze from the original recipe, but that didn’t turn out so well. So…
In the end, we experimented with a Lemon (and yes, Lavender) Glaze and a Cinnamon-Sugar coating. Both turned out absolutely yummy, with the Lemon Glaze taking a slight edge over the Cinnamon. And between the fried and the baked? It was a toss-up. The pregnant ladies loved the baked, and yes, you guessed it, the men preferred the fried. The doughnut holes were better fried though.
Here for your baking (or frying) pleasure, is our Saturday duo. If you’re undecided, like two pregnant ladies, you can make both. Or if you’re more of one than the other, take your pick. Which will you make?
Baked & Fried Doughnuts with Cinnamon-Sugar & Lemon Glaze
(Recipe is an adaptation from Brown Eyed Baker)
Yield: 10 to 14 doughnuts
For the doughnuts:
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1″ cubes
~ Canola oil (if frying)
For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together
For Lemon Glaze:
3 cups powdered sugar
Zest of 1 lemon, juice of 2 lemons
1/2 cup dried Lavender flowers (optional)
In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3″ circles with 1″ holes.
Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
Bake until light golden in color, 5-8 minutes. If you’re frying, heat canola oil until it’s 350 degrees (measure with a thermometer). Fry for thirty seconds on one side, then flip and sign the other side.
If making them Cinnamon-Sugar coated, dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. If glazing your doughnuts, let cool and then dip one side in the glaze. Serve immediately; doughnuts are best eaten the same day they are made.