Light donuts in the oven (without frying), a desire for gluttony while being reasonable, I offer you these ultra soft light donuts with a brioche texture, less caloric than the classic donuts which bathe in oil which are quite fatty and sometimes disgusting if they are badly fried. A very good alternative that we opt for light.
+ For the donut dough:
° 15 cl of lukewarm milk
° 55 g caster sugar
° 12 to 15 g of fresh baker's yeast
° 30 g of softened butter
° 1 teaspoon of salt
° 1 egg
° 310 g flour
° 1 teaspoon of orange blossom water
+For decoration:
° 85 g sugar
° 1 teaspoon ground cinnamon
° 50 g of melted butter
* Preperation :
In the bowl of a food processor, mix the lukewarm milk with the sugar. Dissolve the crumbled yeast in the milk. Leave to rest for 10 minutes. Add the butter, salt, then the beaten egg. Pour in the flour, mix and work the dough in a kneading machine fitted with hooks. The dough should be smooth, elastic, but not too sticky.
Cover the dough with a cloth and let rise until doubled in volume.
Spread the dough on the floured work surface to a thickness of about 1 cm. Cut out circles of about 7 cm with a cookie cutter. With a smaller cookie cutter (or socket), make holes in the center of each circle. Place the donuts on a baking sheet lined with baking paper.
Let rise for 30 minutes at room temperature. Preheat the oven to 180 ° C. Bake the donuts for 8 to 10 minutes. Melt the butter.
Take the donuts out of the oven and let them rest for 2 minutes. Mix the sugar with the cinnamon. Dip the still warm donuts in the melted butter on both sides, then dip them in the cinnamon sugar, then place them on a wire rack.
Enjoy the donuts warm or cold or filled with jam, chocolate, compote, pastry cream ...
Enjoy !
