I’ve always been a bit of a purist when it comes to doughnuts.
I believed the only “real” doughnut was a fried doughnut. My previous attempts at baking doughnuts had resulted in something more akin to glorified muffins than doughnuts.
I always put it down to baked V fried, but since I made these light and fluffy specimens, I think it’s more down to yeast V no yeast.
Other baked muffins I’ve tried have used a cake-like batter with no yeast and been piped into doughnut-shaped pans.
Not these though. These tick all the yeasty, doughnutty boxes, without all the deep fried anxiety and messy drama that goes with the traditional variety.
On those days when only a doughnut will do, and you can’t face the thought of a pot of boiling oil, these guys will hit the spot.
And we all have those days, am I right?
Baked Citrus Doughnuts
For the Doughnuts:
- 125ml sparkling citrus flavoured soda (I used grapefruit, but you could use your favourite orangeade or lemonade)
- 335g plain flour
- 75g caster sugar
- 7g (1 sachet) dried yeast
- 4 egg yolks
- 50g unsalted butter, at room temperature
- 60ml thickened cream
For the Glaze:
- 250g icing sugar, sifted
- 20g unsalted butter, melted
- 1 – 2 tablespoons orange juice (I used blood orange)
- Poppy seeds for sprinkling
Make the Doughnuts:
- Put the soda in a small saucepan place over a medium heat until just warm. Set aside.
- Place the flour, sugar and yeast into the bowl of an electric mixer fitted with the dough hook and mix until combined.
- Add the warm soda and egg yolks and mix until just combined.
- Add the butter and cream and beat for about 8 minutes. The dough should be smooth and soft.
- Place the dough into a lightly oiled bowl, cover with plastic wrap and leave in a warm spot for 1 1/2 hours, until doubled in size.
- Line a baking tray with baking paper. Set aside.
- Roll the dough out on a lightly floured work surface until it’s about 1 1/2 cm thick. Use a doughnut cutter, or a 8cm and a 3cm cookie cutter, to cut doughnut rounds out of the dough. Place the rounds onto the prepared baking tray. Set aside for 30 minutes, until puffy.
- Preheat the oven to 180C.
- Bake the doughnuts for 8 – 10 minutes until pale golden. Transfer to a wire rack to cool.
Make the Glaze:
- Whisk all the glaze ingredients together until smooth.
- Dip the top halves of the doughnuts into the glaze and sprinkle with poppy seeds. Set aside for 5 minutes for the icing to set.
Slightly adapted from here