Today was a good day. And by good I mean I did a thing, not I did a thing well. I tried, but apparently I can’t read and when I thought the recipe said “Ferment 1.5 hours” it actually said “Ferment 1.5 hours, fold, ferment another 1.5 hours, then form and proof for an hour”. Let’s just say that I started at 11:30 am and had to bring the doughnuts to an event at 2:30 pm and time in bread world is like quicksand. I should also probably point out that I didn’t bake something from the book today. Instead, I made a recipe for Baked Yeast Doughnuts from Wild Yeast, a blog I just discovered yesterday and immediately fell in love with. But I messed it up, so I guess mine is an inspired version.I needed to make something I knew people would like (aka something sweet and buttery and not something new and weird that would taint my reputation forever) so I decided on doughnuts. Despite my lack of skill, time, and familiarity with the recipe, it turned out pretty acceptable. The dough was forgiving to say the least.
Recipe (~3 hours front to back):
- Put 1.5 cups warm water in a bowl and sprinkle 1 teaspoon yeast over the top. Cover and let rest for 10 minutes.
- Add to the bowl 2.75 cups flour, 1 egg, 2 tablespoons soft butter, and 2/3 tablespoon salt. Mix until just combined.
- Add 1/3 heaping cup sugar, a little at a time, stirring for a few seconds between pours. Once the sugar is incorporated, stir/mix the dough for 5 minutes.
- Scoop out the dough, gently oil the bowl, and return the dough to the bowl.
- Cover dough and let rest 1.5 hours. Then separate into 12 pieces, shape into balls, and press holes into the center of each (make the holes larger than you’d expect).
- Let the doughnuts rest on a baking sheet for 30 minutes while the oven preheats to 375 degrees. Bake for 15 minutes of until the tops are just beginning to brown.
- While still hot, brush with butter (I used spray oil and it worked perfectly) and roll the tops in a bowl of sugar and cinnamon (as much as you’d like).