Baked Raised
- 30m Prep Time
- 8m Cook Time
- 1h Ready In
Soft and light baked doughnuts based on a Finnish sweet dough recipe. A quick dip in glaze keeps the crust from becoming too chewy.
Ingredients
- 1 egg at room temperature
- 59.1 ml superfine sugar
- 237 ml whole milk heated to 110 degrees F
- 14.8 ml active dry yeast
- 9.86 ml vanilla extract
- 4.93 ml kosher salt
- all-purpose flour divided, plus more for dusting
- 118 ml unsalted butter cut into 1-inch cubes, at room temperature
- Vegetable oil for greasing
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.6 mg
- Iron: 0.59 mg
- Magnesium: 5.77 mg
- Phosphorus: 46.7 mg
- Potassium: 58.8 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml superfine sugar
- 14.8 ml active dry yeast
- 9.86 ml vanilla extract
- 4.93 ml kosher salt
Prepare
- 1 egg, at room temperature
- 237 ml whole milk, heated to 110 degrees f
- all-purpose flour, divided, plus more for dusting
- 118 ml unsalted butter, cut into 1-inch cubes, at room temperature
- Vegetable oil, for greasing
Let's Cook
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Step 1.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and ¼ cup superfine sugar on medium speed until blended, about 1 minute. Add 1 cup whole milk (heated to 110°F), 1 tablespoon active dry yeast, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt; mix on medium speed to blend.
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Step 2.
With the mixer on low speed, add 2 cups of the all-purpose flour about ½ cup at a time, beating until the dough is thick and pulls away from the sides of the bowl, about 2 minutes.
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Step 3.
Switch to the dough hook attachment. With the mixer on medium speed, add ½ cup (1 stick) unsalted butter (cut into 1-inch cubes, at room temperature) one piece at a time, beating until no large chunks remain in the bottom of the bowl, 3 to 5 minutes.
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Step 4.
Reduce the speed to low and add additional flour (from the remaining ½ to 1½ cups) until the dough gathers around the hook and pulls completely away from the sides of the bowl. The dough should be soft and moist but not overly sticky; you may have flour left over.
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Step 5.
Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl with vegetable oil, transfer the dough to the bowl, and turn to coat. Cover with a damp tea towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
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Step 6.
Punch down the dough and roll it out to ½ inch thick on a lightly floured surface. With a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes (for filled doughnuts, do not cut out the holes).
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Step 7.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let them sit in a warm spot until nearly doubled in size, about 20 minutes.
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Step 8.
Bake until the doughnuts are light golden brown, 5 to 8 minutes, being careful not to overbake. Immediately glaze them, or brush with melted butter and dust with superfine sugar, and eat while still warm.