Baked Currant Nutmeg Doughnut

Name: Baked Currant Nutmeg Doughnut
Ingredients: 893 gram all purpouse flour; 18 gram instant yeast; 1 gram nutmeg; 18 gram salt; 121 gram eggs; 70 gram granulated sugar; 205 gram unsalted butter, room temperature; 411 gram whole milk; 147 gram currants

Chelsea Brossard|Feb. 20, 2014 5:55 pm EST

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These artisan baked doughnuts are from Little T Baker's Tim Healea in Portland, Oregon. Not only is a fryer unnecessary to create delicious, homemade doughnuts, but Healea also has a few simple tricks up his sleeve that make them even better. Brushing with butter before and after baking is just one example!

Servings

8

Ingredients

893 gram all purpouse flour
18 gram instant yeast
1 gram nutmeg
18 gram salt
121 gram eggs
70 gram granulated sugar
205 gram unsalted butter, room temperature
411 gram whole milk
147 gram currants

Directions

In a mixing bowl, combine all ingredients except for currants. Mix on slow speed with a dough hook for approximately 3 minutes, until ingredients are incorporated. Increase the speed of the mixer to medium speed and mix for 5–6 minutes to develop the dough.
At the end of mixing, add currants and mix on slow speed until evenly distributed. Allow dough to proof at 27C for 1 hour. Roll dough out to thickness of about 1”. Cut with floured doughnut cutter.
Place doughnuts and holes on parchment-lined pan. Brush with melted butter and allow to proof at 27C for fourty-five minutes to 1 hour.
Bake at 180°C for 12–15 minutes. While hot, brush with melted butter, then roll in granulated sugar. Place each doughnut hole on the doughnut. Dust generously with powdered sugar.