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.

I have a doughnut pan, but used it only once for Oepfel-Chüechli. This challenge was a great opportunity to use it again, especially as I don’t like deep frying. I’m not timid of it. I did it before, I made Berliner. But I don’t like the smell afterwards and mostly I’m too lazy to clean the deep-fryer. ;-)

Daring Bakers - Baked Yeasted Doughnuts

Unfortunately I did not bake the doughntus at the right temperature, so they got a little pale, but still delicious. The taste is quite good and similar to the deep-fried Berliner.

Baked Yeasted Doughnuts
make 8 doughnuts

200 g flour
7 g fresh yeast
3 tbs homemade vanilla flavored sugar
1 pinch of salt and nutmeg
1 tbs butter
1 tbs lemon juice
zest of 1/2 lemon
70 g milk
1 egg (M)

Add all ingredients in a bowl and knead until you have a soft dough. Cover and let rise for about 60 minutes.
Butter or grease the doughnut pan and put it in the fridge. Once the dough has doubled in size, turn it out and divide it into 8. Form each piece into a ball make a whole in the middle with your finger and place it in the prepared pan.

Daring Bakers - Baked Yeasted Doughnuts

To grate the nutmeg I used the new nutmeg mill, Johann Lafer (a German Chef) gave us at the cookery course I attended last month.

Cover and let rise for about 45 minutes.

Preheat oven to 200 C. Bake for 12-15 minutes. (I baked mine for 15 minutes at 180 C. That was not hot enough, that’s way there are a little pale. )

Remove the doughnuts from the oven, remove them from the pan, and brush with melted butter and coat with sugar.


For the original recipe please head over to the Daring Kitchen Headquarter. There you will also find all the Doughnuts my fellow Daring Bakers made.

More entries and recipes in English.