Amish Baked Donuts

So, Amish doughnuts that are baked?  It's definitely possible.  I have fried doughnuts before, its been years and, in retrospect, I kind of wished I had fried these.  But I wanted a yeast dough activity that I could do with Aster and Beatrice and thought they would have fun with doughnuts, but wasn't sure how they'd fare around hot, sizzling, oil-splattering frying, so I looked to adapt an Amish doughnut recipe to baking.  Baking would, in theory, also be a bit healthier than the deep-fried stuff.   Most Amish fry their doughnuts (is it donut or doughnut?).  If you really want, airy, fluffy glazed doughnuts,  this is not the recipe for you.  These doughnuts have a denser consistency.  My wife said they were more like a bagel, but I didn't think they were quite THAT dense, but its a chewier doughnut.

We don't have a doughnut pan, but I was able to improvise by using a "mini bundt pan" that my mother-in-law had on hand.  Those made a nice doughnut shape.  I made an easy cinnamon glaze and a chocolate glaze and the girls I dipped the doughnuts in those and they decorated.  It was a fun activity and I'd probably make baked donuts again. I probably.  In retrospect I probably should have rolled the doughnut dough a little thinner.  Oh, and if you don't have mini-Bundt pan....Aster suggested just cutting out the centers and baking on a cookie sheet. I didn't think it'd work, I thought the doughnut would expand and close up the hole.....but the ones the baking pan really turned out almost as well as the Bundt pan ones, so a regular baking sheet is definitely an option.

So, all in all, I'd rate this recipe a success. If my enthusiasm sounds a little muted it's 1) I would do a couple tweaks second time around 2)  I LOVE regular glazed doughnuts and if you are looking for something to match that I just don't think baking them can do that,but if you are looking for a healthier alternative, then baking is the way to go!

???? Ingredients

• 3 eggs
• 6 cups flour
• 2 cups warm water
• 2 tablespoons salt
• 4 tablespoons yeast or 2 compressed yeast cakes
• ½ cup sugar
• ½ cup lard (or shortening)
  
  Cinnamon Glaze
• 2 teaspoons white Karo
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1½ cups powdered sugar
• 2 -3 tablespoons hot water

???? Instructions

1. In a large bowl, dissolve yeast in 2 cups of warm water.
2. Add eggs, flour, salt, sugar and lard to yeast mixture.
3. Mix well.
4. Cover with a tea towel and let rise until doubled.
5. Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
6. Let rise again, 30-45 minutes.
7. Set rounds onto a plate.
8. Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
9. Bake for 15 minutes at 350 until golden.
10. Glaze mixture:.
11. Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
12. If consistency is not thin enough, add the other tablespoon water.
13. Roll doughnuts in glaze while still warm.

???? More Tasty Amish Doughnut Recipes

> Amish Baked Doughnuts

> Amish Homemade Yeast Doughnuts

> Amish Mashed Potato Doughnuts

> Mrs. Chupp's Fresh Doughnuts

> Gallery of Amish Donuts & The Big Daddy Doughnut

???? Full Recipe

Amish Baked Cinnamon Glazed Donuts

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American, Amish

Ingredients

  

Donut Batter

• 3 eggs
• 6 cups flour
• 2 cups warm water
• 2 tbsp salt
• 4 tbsp yeast or 2 compressed yeast cakes
• ½ cup sugar
• ½ cup lard or shortening

Cinnamon Glaze

• 2 teaspoons white Karo
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1½ cups powdered sugar
• 2 -3 tablespoons hot water

Instructions

 

• In a large bowl, dissolve yeast in 2 cups of warm water.
• Add eggs, flour, salt, sugar and lard to yeast mixture.
• Mix well.
• Cover with a tea towel and let rise until doubled.
• Roll out to ½" thick, cutting with a doughnut cutter or a plastic cup with a round opening.
• Let rise again, 30-45 minutes.
• Set rounds onto a plate.
• Put rounds into a doughnut pan, or cut out the centers with a knife and place or cookie sheet or in mini bundt pan.
• Bake for 15 minutes at 350 until golden.

Glaze Instructions

• Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together.
• If consistency is not thin enough, add the other tablespoon water.
• Roll doughnuts in glaze while still warm.