Doughnuts or Donuts

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Readers, is it Doughnuts or Donuts?

This has always confused me.  Not that I write the word donuts/doughnuts that often that it keeps me up at night, but it is something that I ponder over for a minute or so when I see it written somewhere.  I mean, I understand why it would be called doughnuts given that these morsels of goodness are made from dough, but then did we just get lazy and shorten it to donuts?  is it really that hard to write the extra -ugh?  Is it really going to save precious milliseconds?

I will have to admit that I am a bit of stickler for spelling.  It bugs me when seemingly educated people can’t decipher between their, there and they’re or your and you’re.  It really isn’t that hard…or is it?  I’m probably being a little harsh but everyone has their thing no?  I feel that this video captures how I feel about this situation – again maybe the delivery is a touch harsh but it’s a good laugh.

So back to the donuts/doughnuts.  After much 2 mins interweb research, it seems that either is acceptable,  with doughnuts being the original and donuts the shortened version popularised in the 20th century.  However when we really get down to business, it’s not really the spelling that matters but how it tastes.  I love doughnuts, they are absolutely my guilty pleasure, fried and sugary – could it get any naughtier…?

I’ve solved the fried part by baking these doughnuts, they are cakier than a regular fried doughnut but oh my, they are still amazing.  I have also just made them into doughnut holes to minimise the guilt of not eating a whole doughnut but that doesn’t mean you can’t make regular doughnuts from this recipe

Baked cinnamon donuts/doughnut holes (you choose)

Adapted from 101 cookbooks

These make about 18 donuts or a shit load of donut holes (feel free to halve the recipe)

The important thing with these donuts is not to over bake them, if anything you want to underbake them slightly as they will keep cooking a little more once out of the oven.  This will ensure they are moist on the inside.  They are also best eaten on the day that they are made, better still, straight out of the oven when they’re still warm.  They will get harder the next day and you can zap them in the microwave for 5-10 seconds to soften them a bit but it won’t be the same.

What you need:

  • 1 1/3 cups milk warmed to 35-40C (95-105F)
  • 2 tsp dried yeast
  • 2/3 cup caster sugar
  • 2 tbsp butter, room temp
  • 2 large eggs
  • 5 cups plain (all-purpose) flour
  • a pinch or two of freshly grated nutmeg
  • 1 tsp salt
  • 1/2 cup butter, melted
  • 1 1/2 caster sugar
  • 1 tbsp cinnamon

What to do:

In the bowl of your mixer, place the warmed milk, sugar and yeast and stir.  Add the butter, eggs, flour, nutmeg and salt and beat with the hook attachment  for approximately 2-3 minutes.  You could also do this with a wooden spoon and then knead with your hands.

The consistency of the dough that you’re looking for is very soft, slightly sticky and it should come away from the sides of the bowl.  If it’s too sticky, add a bit more flour (a tbsp at a time) or add milk if too dry.  Transfer the dough to a lightly greased bowl, cover with cling film and allow to rise for about an hour or until doubled in size.

Turn the dough out of the bowl onto a lightly floured bench and roll out until about 1/2 inch thick.  If making doughnut holes, use a small cookie cutter to cut out circles from the dough.  If you’re going the full shebang and making the doughnut, use a 2-3 inch cookie cutter and a smaller cutter to cut out the holes.  Make sure that you make the holes bigger than you think you should because when they rise again and bake, you don’t want the hole to close over.  Cover the tray with the doughnut holes with cling film and leave for another 45 mins, until they are puffy and almost doubled in size again.

Pre-heat the oven to 180C/375F and bake for 8 -10 mins.  They should be pale on the top and the bottoms just slightly golden.

Remove the doughnuts from the oven and let them cool for a couple of minutes.  Dip each one into the melted butter and then toss in the cinnamon mixed with the sugar.  Eat asap!

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  • http://notminimalism.com Dan Alcantara

    Just made a batch. Holy crap!

    • http://www.merci-mama.com/ Jules

      haha! They’re addictive aren’t they!! Glad you made them Dan and thanks for visiting.

  • k

    do you roll the dough?

    • http://www.merci-mama.com/ Jules

      Yup, as per instructions, roll the dough out until about 1/2 inch thick. Good luck, you’ll be well rewarded :)

  • Jaclyn

    Hi, sorry if this is a silly question, but is the yeast active dry or instant?

    Thanks, looking forward to making these!

    • http://www.merci-mama.com/ Jules

      Hi Jaclyn, given the method you can use either instant or active dry, they will both work equally well. Good luck!!!