The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Cream Glazed Baked Cappuccino Doughnuts
(Makes about 15-20 doughnuts)
160 ml warm milk
1 ¼ teaspoon active dry yeast
1 egg, lightly beaten
1 tablespoon butter, softened
100 gram sugar
1 sachet cappuccino mix
450 gram all purpose flour, plus extra for kneading
½ teaspoon salt
For the glazing:
200 gram icing sugar
4-5 tablespoons cream
Handful of roasted flaked almonds
In bowl mix warm milk, yeast and 1 teaspoon of sugar; leave to stand for 5 minutes.
To the yeast mixture add butter, egg, sugar and salt. Then gradually add flour and cappuccino mix. Mix until dough is smooth.
Turn dough onto floured surface and knead a few times. Then place into oiled bowl and leave to rise in a warm place for about 1 – 1 ½ hr or until doubled.
Place dough onto floured surface; punch down the dough and roll it out to 3 cm thickness.
Cut out 10 cm circle and place to lined cookie sheets. Then cut out 5 cm circles form the centre; cover with cling film and leave to rise for about 30-40 minutes.
When ready transfer to the 190⁰ C preheated oven and bake for 8-10 minutes. Leave to cool for a bit.
For the glaze, mix icing sugar and cream, whisk until smooth.
When doughnuts are cooled, dip the top of doughnuts into glaze then sprinkle with flaked almonds.
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