Makes 10-12 doughnuts.
- Prep time: 1h 50min
- Cook time: 10min
- Total time: 2h
- Difficulty: Basic
This recipe was adapted from the book Doughnuts by Lara Ferroni. The original recipe calls for 300-440g of flour, but the dough was still too sticky, so I kept adding flour until it was smooth. I ended up adding about 100g more flour, so I increased the flour quantity in the recipe to 550g.
In the end, you might need a little less or a little more. Simply add the flour gradually until you have a nice dough that does not stick to your hands.
For the doughnuts.
- 1 egg
- 50g sugar
- 1 tablespoon vanilla sugar
- 240ml tepid milk
- 7g instant dry yeast
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 110g butter, cut into 2cm cubes
- 500-550g flour
- 1 teaspoon cinnamon
For the cinnamon-sugar coating.
- 25g butter, melted
- 75g sugar
- 1 teaspoon cinnamon
For 1 minute, beat the egg, sugar, and vanilla sugar in the bowl of your standing mixer fitted with the paddle attachment. Incorporate the milk, yeast, and vanilla extract. Mix in half of the flour on medium speed until well combined.
Now, one cube at a time, add the butter and mix until smooth. Remove the paddle attachment and replace it with the dough hook. Add the cinnamon and gradually add the rest of the flour while mixing on low speed. When the dough sticks to the hook and pulls away from the sides of the bowl, stop adding flour. It should be soft and moist without being sticky. You’ll probably need 500g to 550g, or even a little more. If necessary, adjust the amount.
Knead the dough on a lightly floured surface until it is smooth. Cover with plastic wrap in a mixing bowl coated with cooking spray. Allow to rise for 1 hour or until the volume has doubled.
Punch the dough down and roll it out to a thickness of about 1cm. Cut out 8cm circles with biscuit cutters and place them on a baking sheet lined with parchment paper. Cut out holes from the center with a 3cm biscuit cutter. The doughnuts can now be refrigerated overnight.
Remove them from the oven an hour before baking and place them in a warm place to rise. If you’re baking them the same day, cover the doughnuts with a kitchen towel and set them on top of a preheating oven for about 30 minutes, or until almost doubled in size.
Preheat the oven to 180 degrees Celsius. For 10 minutes, bake the doughnuts. Allow them to cool for about 2-3 minutes. Meanwhile, in a shallow dish, combine the sugar and cinnamon. Using a pastry brush, brush the tops of each doughnut with melted butter before dipping into the sugar-cinnamon mixture.
They taste best when served warm.
Krafne Iz Pećnice is another name for it.
Baked doughnuts aren’t the same as deep-fried doughnuts, but they’re still delicious! This guilt-free version of fried doughnuts is dusted with cinnamon sugar and coated with butter, making them soft and fluffy.
You can also cover them in sugar glaze, icing sugar, or chocolate glaze and top them with whatever you want or have on hand, such as shredded coconut, chopped nuts, or colorful pearls.