Baked Donuts

Baked Doughnuts

Makes: About 15 doughnuts (& donut holes)

For the Dough

3/4 cups Warm Milk

1 packet Active Dry Yeast

1 tbsp. Unsalted Butter

1/3 cup Sugar

1 Egg

2 ½ cup All Purpose Flour

Pinch of Nutmeg

½ tsp. Salt

For the Glaze

* Enough to glaze all the doughnuts

¼ cup Milk

1 tsp. Pure Vanilla Extract

2 cups Confectioners Sugar

For the Cinnamon Sugar Topping

*Enough to cover all of the doughnuts

½ cup Unsalted Butter

1 cup Sugar

1 tbsp. Cinnamon

To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 

Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 

Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts.  I prefer not too because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside.  Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping

While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. 

To make the glaze, combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl.  Combine the sugar and cinnamon in a medium sized bowl. 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

Serve and enjoy :)!

White Bread

• 2 (.25 ounce) packages active dry yeast
• 3 tablespoons white sugar
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons lard, softened
• 1 tablespoon salt
• 6 1/2 cups bread flour

Directions

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Amish White Bread

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Applesauce Muffins

• 1/2 cup sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour, divided
• 2 tablespoons quick cooking oats
• ADDITIONAL INGREDIENTS:
• 1 egg, lightly beaten
• 1 cup unsweetened applesauce
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon sugar

Directions

1. In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
2. To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.

Pumpkin Muffins

2 eggs, beaten
1 cup sugar
1 cup canned pumpkin
3/4 cup olive oil
1/4 cup water
1 2/3 cup flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup nuts, chopped (optional)

Preheat oven to 350. Combine eggs, sugar, pumpkin, oil, and water in a medium sized mixing bowl. Add dry ingredients to wet and stir to blend. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups. Bake 20 minutes or until toothpick inserted into the middle of a muffin, comes out clean. Remove from pan, right away.

**Side note: once baked and cooled, we sprinkle with powder sugar **

Sweet Bread

1 1/2 C + 1 tsp margarine
3 1/2 oz evaporated milk
3 1/2 C. applesauce
2 tsp salt
3 C sugar
5 eggs
1 tbsp baking soda
2 tsp vanilla
5 1/3 C flour

topping
1/2 C sugar mixed with 1 tsp cinnamon

With mixer, CREAM sugar and margarine 3 minutes on medium speed
Add milk, eggs and vanilla
add salt and baking soda. Mix for 3 additional minutes
add applesauce and mix for additional 2 minutes
add flour until fully blended. do not overmix
Place batter into greased 9x13 pan. Top with cinnamon and sugar mixture. Bake at 300' until toothpick inserted into center comes out dry. (approx. 1 1/2 hours)

Blueberry Muffins

* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Miss Dorothy's Pumpkin Spice Bread

Dorothy’s Pumpkin Spice Bread

Hooray for fall! We love this pumpkin bread recipe, especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves so freeze the other one, or heck, eat it! This bread goes fast. (1 ½ hours… 20 minutes prep time)


2 cups canned pumpkin

3 cups sugar

1 cup water

1 cup vegetable oil

4 eggs

3 and 1/3 cups all-purpose flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

½ tsp nutmeg

¾ tsp ground cloves


1. Heat oven to 350.
2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
3. Beat until well mixed.
4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6. Grease two 9 x 5 inch loaf pans and dust with flour.
7. Evenly divide the batter between the two pans.
8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
9. Cool for 10-15 minutes, and then remove from pans by inverting onto a rack and tapping the bottoms.
10. Slice and serve plain, buttered, or with cream cheese.

Cinnamon Cream Cheese Sticks

1 loaf white bread, crust cut off
1 8 oz pkg cream cheese, softened
3/4 cup powdered sugar
1 egg yolk
1 cup sugar
2 T. cinnamon
1/2 cup butter, melted

Flatten each slice of bread with a rolling pin. Mix cream cheese, powdered sugar, and egg yolk. Spread on flattened slices of bread. Roll up like a ho-ho. Dip in melted butter. Roll in sugar and cinnamon mixture. Bake at 305 degrees for 10-15 minutes. Cool, then serve.

Chocolate Chip Scones

2 cups all-purpose flour
2 T. sugar
2 t. baking powder
1/2 t baking soda
1/4 t. salt
1/2 c. chilled butter
1/2 cup mini semi-sweet choc. chips (or whatever you'd like)
1 egg, beaten
1/2 c.. milk

Combine flour, sugar, baking powder, baking soda, salt; cut in butter until mixture resembles coarse crumbs. Toss in chocolate chips(or whatever). Mix in egg and milk; stir until just moistened. (It'll get sticky quick) Form dough into ball; knead for ten strokes. Pat into about an 8-inch circle; cut into 8 wedges. Space each wedge about one inch apart on a greased baking sheet; bake at 375 degrees for 15 to 18 minutes. Remove to wire rack to cool; drizzle with icing.

Icing:

1 c. powdered sugar
1/4 t. vanilla extract (I doubled this)
1 T. milk (I also doubled this)

Whisk together until smooth and creamy. (I doubled the vanilla and milk because what the recipe gave didn't really seem to gel well.)

Monkey Bread

3 packages refrigerated biscuit dough (like Pilsbury or whatever) not the flakey bisciuts w/ butter & stuff just plain rolls, kwim?
3/4-1 cup white sugar
3 tablespoons ground cinnamon
1/2 cup margarine
3/4 cup white sugar



Mix together 3/4-1 cup sugar and cinnamon.
Quarter the biscuits with scissors. Roll biscuits around in sugar mixture to coat, and place in a greased bunt pan.
Melt margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits. We usually pour over whatever is left from dipping the biscuits in also
Bake at 350 for 30-35 minutes.