Baked Donuts:

Equipment: Baking Ring or Round Cookie Cutter sized 8cm in diameter.

Recipe for about 16 Baked Donuts:

Dough:

For brushing the donuts after baking:

60g melted unsalted butter

Fillings and Icing:

Note that as I made 4 different variations of donuts, the amounts listed below are adjusted for 4 donuts only. Feel free to double the recipes if needed.

Fillings:

Home-made Strawberry Jam:

Dulce De Leche Cream:

Dark Chocolate Ganache:

Icings:

Sugar Coating:

60g White Granulated Sugar

Dulce De Leche Icing:

Dark Chocolate Glaze:

Preparation instructions:

For the Dough:

1. Into a standing mixer bowl fitted with the paddle attachment, add all of the dough’s dry ingredients and mix them together.
2. Into a separate microwavable bowl, add the butter and melt it. Add in the milk and water and mix them together with the melted butter, so the overall temperature of the mixture is now warm and at about body temperature.
3. Add this mixture into the standing mixer bowl, and also add in the eggs.
4. Knead on low speed for 10 minutes. The final dough should be smooth and slightly sticky.
5. Transfer the dough onto a large piece of plastic wrap and cover it well (I divided the dough to two parts, 430g each so it would be easier to work with later on, but this is optional).
6. Let the dough proof at room temperature for 45 minutes.

Assembly and baking:

1. Transfer the dough to a lightly floured counter, and dust it on top as well.
2. Roll the dough to a rough rectangle (the exact size is not important), with a thickness of about 1.5cm. This is important because that would affect how high the donut will rise.
3. Using an 8cm round cookie cutter, cut out dough discs and transfer them onto a baking sheet lined with parchment paper, evenly spaced.
4. The remaining dough can be brought together, re-rolled and cut the same way.
5. Let the donuts proof at 27 dec/C for 60-75 minutes, until they are almost double in size.
6. Towards the end of proofing time, pre-heat your oven to 180C, fan mode off, with the baking rack placed at the center of the oven.
7. Bake for 8-10 minutes (mine took 8 minutes to bake).
8. As soon as they’re out of the oven, brush immediately with the melted butter. Allow the donuts to cool down before filling them.

Preparation Instructions for fillings and icings:

Home-made strawberry jam:

1. In a saucepan, mix the strawberries and sugar together, and cook over medium heat, stirring constantly, just until the sugar melts and the mixture is starting to boil.
2. Lower the heat to the lowest setting, and cook for 1 hour, occasionally stirring, to prevent the fruit from burning.
3. Once done, use an immersion blender to puree the jam and bring it to a smooth consistency that is ideal for piping or spreading.

Dulce De Leche Cream:

1. Into a mixing bowl, add the cream sugar and dulce de leche.
2. Using an electric hand-held mixer, beat the ingredients together until stiff peaks are formed.

Dark Chocolate Ganache:

Microwave in pulses of 30 seconds the dark chocolate and heavy cream. Wait for 2-3 minutes before mixing them together to a smooth ganache. Allow the ganache to cool down at room temperature, until reaches a spreadable and pipeable consistency.

Dulce De Leche Icing:

1. In a microwavable bow, melt the dulce de leche together with the cream, for about 30 seconds, and thoroughly mix until smooth.
2. Add in the pudding mix and thoroughly whisk until there are no lumps. Note the pudding mix make this icing very stable and it must be worked with as quickly as possible.

Dark Chocolate Glaze:

In a microwaveable bow, melt the chocolate and mix it to a smooth consistency. Add in the oil and mix it well. This icing should be used only when it is at a liquid consistency and slightly warm to the touch.