Italian Baked Donuts

Name: Italian Baked Donuts
Prep time: 50 min
Cook time: 12 min
Total time: 302 min
Yield: 5
Cuisine: Italian
Ingredients: ¼ cup Water (¼ cup water (lukewarm)); 5 tbsp Granulated Sugar (5 tablespoons granulated sugar (divided)); ½ tsp Active Yeast (½ teaspoon active dry yeast); 1.92 cup All-Purpose Flour (⅔ cup + 2½ tablespoons flour 00 (100g total, if doubling the recipe then double this amount) + 1¼ cups all purpose flour); 1 tbsp Orange (1-2 tablespoons orange or lemon zest — up to 2); ½ tsp Vanilla (½ teaspoon vanilla extract); 1 piece Egg Yolks (1 large egg yolk (room temperature)); ¼ cup Whole Milk (¼ cup milk (lukewarm)); 2 tbsp Unsalted Butter (2 tablespoons butter (softened)); ¾ tsp Table Salt (¾ teaspoon salt)

Italian Baked Donuts - Brunch,Dessert,Snack (Italian)

302 minItalian

Servings5

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Vegetarian
Pescatarian
Halal

Steps

1In a small bowl add the water and ½ teaspoon of sugar, sprinkle the yeast on top. Let sit for 10 minutes then stir to combine.
2In the stand mixer bowl whisk together the flours, zest and the remaining sugar, add the vanilla, egg yolk and milk, start to knead add the yeast mixture and knead two minutes on speed #2 add the softened butter and the salt, continue to knead for 8 minutes to form a compact dough.
3Move the dough to a lightly butter bowl, cover and let rise in a warm draft free area until tripled for approximately 2-3 hours.
4Transfer the dough to a lightly floured flat surface and roll to ½ inch / 1¼ cm thickness, using a donut cutter or a round cookie cutter (3½ inches / 9 cm) and a round piping tip (1 inch / 3 cm) cut out the donut shapes.
5Place the donuts on a parchment paper lined baking sheet 3 inches / 7½ cm apart. Cover and let rise for 1 hour or until doubled.
6Pre-heat oven to 350F / 180C.
7Bake the donuts for 12-15 minutes or until golden brown. Move immediately to a wire rack to cool. Dust with powdered sugar before serving. Enjoy!