Friday, April 12, 2013

Baked doughnuts with raspberry and coconut glaze



I’ve been wanting to experiment with making homemade donuts for a while now but its kind of hard without owning a donut pan or candy thermometer.

Luckily, my sassy, sweet toothed friend Marjan, was all over the idea, and together we decided that something must be done about this situation.
So we set out on our own pink donut -making adventure!


These puppies took us about 3 hours and 10 minutes from start to finish.
But how they're worth every minute...

If you’ve never made doughnuts before, here is my advice to you: Take the afternoon off! Go home and preheat the oven. Double the batch and invite some friends. Eat five to eight donuts and fall asleep as a happy girl.

Marjan mixing the icing, drinking frozen mimosas

For this particular recipe you won't need a donutpan, frying pan or candy thermometer. All you need is an oven, a pretty friend with good kneading hands and some spare time.




These donuts! were yummy--crispy outsides and fluffy, cake insides; a sweet pink glaze with a hint of coconut to top things off. Things couldn't get any better...


Baked doughnuts with raspberry and coconut glaze


doughnut recipe (barely) adapted from: honey & jam
glaze recipe inspired by Joy the baker

As we're not in the financial ability, right now, to own a stand mixer, we kneaded the dough by hand. I can only start to imagine how wonderful a life, or the donut making proces, with a stand mixer would be. Yet, I have to say... making your hands al dirty in this soft and elastic dough was an unique proces. The doughnuts turned out really nice, even without a stand mixer. 

For the doughnuts:


1 egg
60g caster sugar
250 ml milk, luke warm
1 T active dry yeast
1 t salt
2 t vanilla extract
300 to 500g all purpose flour, divided, plus more for kneading
125g butter, cut into 1 inch cubes


For the glaze:

50g frozen raspberries, thauwed
200g powdered sugar

1/2 t pure vanilla extract
coconut flakes for topping

one: in the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute.
two: add the milk, yeast, salt and vanilla, and stir to blend.
three: with the mixer on low speed, add one third of the flour. Blend until it disappears. Add another third of the flour. Beat until flour disappears. Switch to the dough hook and add the last amount of flour. Mix on low speed until no flour bits remain.

four: with the machine back on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. {when you're kneading by hands... this is the most daunting task. You could try talking your friend into it...}
five: reduce speed to low. Gradually and slowly add flour, until the dough gathers around the hook and cleans the sides of the bowl.
six: turn the dough out onto a floured surface. Knead gently and lovingly until the dough doesn't stick to your hands anymore.
seven: transfer the dough to a large, greased mixing bowl. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, this should take about 1 hour. {this is a great moment to make the glaze}
eight: transfer the dough to a lightly floured work surface and roll out about 1 1/2cm thick.   Cut out 3 inch diameter rounds with 1 inch diameter holes.
nine: preheat the oven to 200°C and line a baking sheet with parchment paper.
ten: Very carefully, place the doughnuts at least 2 1/2cm apart on the baking sheet. Cover with the same tea towel and let sit in a warm spot until nearly doubled in size, about 20 minutes.
eleven: bake until the doughnuts are light golden brown, 5 to 8 minutes.
twelve: allow to cool completely before glazing.

For Raspberry Glaze:

one: mash the berries
two: {optional} strain into a bowl to get rid of any seeds
three: add the powdered sugar and vanilla. Mix well.

To ice the doughnuts, dip one side of the cooled doughnuts into the freshly made icing. With a spoon, drizzle over some extra. Sprinkle with flaked coconut. Let dry and set for 10 to 15 minutes before serving.






Let's enjoy these pretty babies with some Monogold - Ivory Teeth Golden Tusk





3 comments:

koralee said...

Fun...and yummmy...love your sweet blog!

Anonymous said...

Dear Eva,

Was there any alcohol in the frosting? It seems like it when you see the pictures.

Kind regards,

Your greatest fan

movita beaucoup said...

Basically, you've got artisan doughnuts here - totally made by hand. Anything artisan is cool these days. So, screw the stand mixer! Besides, the frozen mimosas seem to have helped...

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