If you are anything like me you crave doughnuts at least once a week. I find myself drooling over the various funky new flavours that places like ‘The Doughnut Project, NY’ and ‘Dolce Romero, La Paz’ are coming up with. I mean who doesn’t want coffee cream filled doughnuts but as fun as new flavours are, the classics are well CLASSICS. (Homer simpson doughnut anyone?) Doughnuts are a staple in my dessert exploration wherever I go.
These yeast based doughnut bars are not as easy as their fried counterparts but also not as complex as their circular baked cousins. These are just the right amount of effort and sweet. Making these was really fun and I will definitely make ’em again really soon.
I flavoured these with vanilla sugar but it if don’t have that on hand you can add in some cinnamon instead. Flavoured sugars are easy to make, to make cinnamon sugar you simply mix some 1 tsp cinnamon powder with roughly 250 g of castor or icing sugar. To make vanilla sugar, simply mix castor/icing sugar with split vanilla beans. It is also an excellent way to reuse vanilla beans that are leftover from various baking adventures!
If you prefer you can dress them up with a chocolate drizzle and sprinkles. Another way to dress ’em up is a simple milk and sugar glaze + sprinkles of course! 🙂
So, let’s go through the process:
- Take warm water with a pinch of sugar in a small bowl and stir in the yeast in a small bowl until it properly mixed. Cover the bowl and let the mixture sit for 5 minutes. (Your mixture should smell yeasty and froth up a little)
- Mix the flour, baking soda, baking powder, salt and 3 tbsp of sugar together.
- Mix the butter in the flour mix to produce an even ‘breadcrumb’ or pastry dough like mix. Add in your egg white, milk and yeast into the dough.
- Now comes the fun part! Knead the dough on a lightly floured surface for 5 minutes. This is unfortunately not one of the therapeutic anger-relieving dough, this dough is more delicate so be gentle.
- Roll the dough in a ball and put it back in the bowl. Cover and let it rise for 15 minutes.
- Roll the dough on your lined baking sheet and keep it thick. Cut the dough into 6 pieces and cover with plastic wrap and let it sit for 40 minutes.
- Once the dough has risen, sprinkle with cinnamon or vanilla sugar. Bake for 20 minutes in a pre-heated oven at 200 C.
BAKED DOUGHNUT BARS
2 tbsp 105 degree water
1 1/2 tsp active yeast
140 g flour
3 tbsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp butter
1 egg white
55 g milk
- In a small bowl, combine the warm water and yeast with a pinch of sugar. Stir and let rest for 5 minutes until foamy. It MUST foam. If it does not foam, the yeast are dead. Start over.
- Whisk the flour, 2 tablespoons of the sugar, baking powder, baking soda and salt in a bowl. Add the butter, and incorporate it into the flour.
- Next, stir the egg white and milk into the yeast mixture. Add this to the dry ingredients and stir until combined. Flour the counter, and knead the mixture for 5 minutes.
- Cover the dough with plastic wrap and let it rest for 15 minutes. Cut the dough into six bar shapes.
- Place the bars on a lined cookie sheet, and cover with plastic wrap. Let rise in a warm place for 45 minutes. Sprinkle the donuts with 1 tbsp of sugar. Bake the donuts for 10-12 minutes.