Raised Baked Doughnuts

It’s been awhile since I’ve written a post. However, just last week I realized that my boys are getting bigger and more independent, which leaves me a tiny bit more free time. It’s not quite enough to consider getting a job (especially since I’m homeschooling my preschooler), but it is enough for me to get back to my Try It Tuesday blog. Soooo… here goes!

You can find the recipe I used at https://ashleemarie.com/baked-raised-donut-recipe/

I decided to post early so that you can make these Raised Baked Doughnuts for Mardi Gras tomorrow! And let me skip ahead to the final verdict: I do recommend this recipe. Whether you choose to toss your doughnuts in cinnamon and sugar or powdered sugar, whether you frost the doughnuts or fill them (I used black currant jelly), they are soft and just sweet enough. Usually, my boys have very specific food preferences but not today. My elder son said they were all his favorite and my younger son keeps running to the kitchen to try to sneak whatever doughnut is closest to his grasp.

There are no special skills, ingredients, or equipment needed (always a bonus in a busy home). The only downside is that because of the yeast, you need enough time to allow the dough to rise — once after mixing and once after cutting out the doughnuts.

Two helpful suggestions: If you don’t have a doughnut cutter or a biscuit cutter, which is what I used, use a floured glass. For the hole in the middle, I washed up a bottle cap from a big water bottle. It will need relatively tall sides because the dough gets rolled out to 1/2 inch thick. Also, roll out your dough with lots of flour then ball it up and roll it out again if your dough is very sticky (mine was). I had to redo my first half dozen doughnuts because the dough was so difficult to transfer from my rolling surface to the baking sheets.

Try these doughnuts tomorrow and happy baking!

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