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Doughnuts are seen as a diet busting dish and for good reason too, because they are after all cooked in oil. If you do not wish to use the unhealthy version, try out this version and I promise it will remind you of your old favorites. These doughnuts are both fluffy and satisfying at the same time because they are more of a quick bread than anything. You could need some special equipment if you don't have a 3 inch cookie cutter but you can buy one for less than a dollar; if you are already a savvy shopper and own a doughnut baking pan this would probabbly be the best time to use it. The toppings are really up to you of course, but some great ideas could be confectioners sugar combined with some cocoa sprinkled over the top of them. The glazes really take away the healthy aspect of the doughnuts because they are butter and sugar after all. Let me know what you guys think of this recipe, I hope you love it as much as I do.
- 2 pkg active dry yeast
- 1/2 cup warm water (110-115 F)
- 1/2 cup warm milk
- 1/2 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1 tsp salt
- 4 cup all-purpose flour
- Preheat oven to 375 F.
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (you want the dough to just pull away from the side of the bowl and not be sticky). Turn onto a floured surface knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. (Try an oven with warm water place in the bottom of the oven, turned off)
- Punch dough down. Turn onto a floured; roll out to 1/2 in thickness. Cut with a cookie or doughnut cutter that is 3 inches wide. Place on greased baking sheets and cover for about 10 minutes more.
- Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes. Serve warm with your favorite toppings and cup of coffee.