ana Doughnuts that don’t require deep‑frying, yet stay soft, fluffy, and filled with aromatic marmalade? It’s possible! Baked doughnuts are a great alternative to the traditional version, especially when you’re craving something sweet but a bit lighter. They’re perfect for weekend baking, family gatherings, or simply to enjoy with an afternoon coffee.
Ingredients
- 500 g wheat flour
- 40 g fresh yeast
- 120 g sugar (60 g for the starter + 60 g for sprinkling)
- 200 g butter or margarine (125 g for the dough + the rest for brushing)
- 150 ml milk
- 2 eggs
- 250 g marmalade, e.g., rose
- a pinch of salt
- 2 tablespoons powdered sugar for dusting
Prepare the starter: Rub the yeast with 60 g of sugar until it becomes liquid.
Heat the milk with butter: Melt 125 g of butter or margarine. Add the milk and warm it slightly so the mixture is warm but not hot.
Knead the dough: Sift the flour into a bowl, add a pinch of salt, the eggs, and the prepared starter. Pour in the milk‑butter mixture and knead the dough until it starts to come away from your hand and becomes elastic.
First rise: Cover the bowl with a cloth and set it aside in a warm place for about 1 hour, until the dough doubles in size.
Forming the doughnuts: Divide the risen dough into 12–14 pieces. Flatten each piece, add a portion of marmalade, and seal well to form balls.
Second rise: Place the doughnuts on a baking tray lined with parchment paper. Let them rest for 15 minutes.
Prepare for baking: Melt the remaining butter and brush it over the doughnuts. Sprinkle with the remaining sugar.
Baking: Bake in an oven preheated to 190°C (374°F) for about 20–25 minutes, until nicely golden.
Finishing: After they cool slightly, dust the doughnuts with powdered sugar.
Enjoy!
