Baked Doughnuts by
Prep: 40 min
Total: 3 hrs, 15 min
Makes: 14 doughnuts and holes
1 cup milk
8 g active dry yeast
oil for bowl and baking sheets
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/2 tsp salt
3 cups all-purpose flour
g active dry yeast
unsalted butter, melted
s all-purpose flour
MICROWAVE milk until warm, about 1 min. Pour into the bowl of a stand mixer fitted with a dough hook. Add yeast and stir. Let stand until foamy, about 10 min.
SPRAY a medium bowl with oil. Line 2 large baking sheets with parchment. Lightly spray with oil.
ADD sugar, butter, egg, vanilla and salt to yeast mixture and beat on medium until combined. Gradually add flour, increasing speed to medium-high, until dough forms a ball and pulls away from the sides and bottom of the bowl, about 7 min.
TRANSFER dough into oiled bowl. Lightly oil top of dough and cover wit a damp tea towel. Let rise in a warm place until it doubles in size, about 1 hour.
ROLL out dough on a floured surface until 1/2 in. thick. Cut into rounds using a 3-in round doughnut cutter. Transfer doughnuts and holes to prepared baking sheets. Cover with a damp tea towel and let stand until they double in size, about 30 min.
PREHEAT oven to 350F. Bake doughnuts in center of oven, 1 batch at a time, until golden, 10-11 min. Cool on a wire rack, about 10 min.
Tip: Dip each doughnut halfway into icing mixture. Transfer glazed doughnuts to a parchment-covered wire rack. Top with sprinkles while icing is still wet.