Oven-baked donuts
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Guests 6 people
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Preparation 180 minutes
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Cooking 10 minutes
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Difficulty Medium
To make this recipe
Ingredients
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45g Grand Fermage hand-churned butter + 30g for brushing
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500g flour
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1 packet of baker’s yeast
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200ml + 2 tablespoons milk
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50g + 1 teaspoon caster sugar
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1 egg
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Pinch of salt
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Pinch of cinnamon
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Preparation
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In a large bowl, mix 2 tablespoons of lukewarm milk with the baker’s yeast and 1 teaspoon of sugar.
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Then add in the rest of the sugar and milk along with the cinnamon, salt and melted butter.
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Add the flour in little by little, until the dough is smooth and elastic.
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Shape into a ball, then cover the bowl with a tea towel and leave the dough to proof for 2 hours in a warm, non-ventilated area.
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Remove the dough onto a pre-floured work surface and roll it out to around 1/1.5cm thick.
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Cut out the donuts using a pastry cutter and make a hole in the middle.
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Arrange them on a baking sheet lined with baking paper.
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Brush with a little butter.
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Leave to proof for a further 30 minutes.
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10. Bake in a pre-heated oven for 10 minutes at 190°C.
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Once out of the oven, leave the donuts to cool then glaze them with butter and icing sugar, dark chocolate or lemon glaze, and decorate them however you like!
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