Baked Currant Nutmeg Doughnut

Baked Currant Nutmeg Doughnut
Baked Current Doughnut Recipe

Little T

Baked Current Doughnut Recipe

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!

8
Servings
863
Calories Per Serving
Deliver Ingredients

Ingredients

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

 

Nutritional Facts

Total Fat
38g
54%
Sugar
39g
43%
Saturated Fat
5g
21%
Cholesterol
7mg
2%
Carbohydrate, by difference
111g
85%
Protein
25g
54%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
118mg
12%
Choline, total
14mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
29µg
7%
Iron, Fe
5mg
28%
Magnesium, Mg
98mg
31%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
620mg
89%
Selenium, Se
28µg
51%
Sodium, Na
727mg
48%
Water
58g
2%
Zinc, Zn
2mg
25%

Currant Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Currant Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.