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
737
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.

 

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.

Nutritional Facts

Total Fat
25g
39%
Sugar
24g
N/A
Saturated Fat
15g
74%
Cholesterol
116mg
39%
Protein
17g
34%
Carbs
111g
37%
Vitamin A
224µg
25%
Vitamin B12
0.4µg
6.8%
Vitamin B6
0.2mg
9.1%
Vitamin C
0.9mg
1.5%
Vitamin D
1µg
N/A
Vitamin E
0.9mg
4.4%
Vitamin K
3µg
4%
Calcium
107mg
11%
Fiber
5g
20%
Folate (food)
94µg
N/A
Folate equivalent (total)
94µg
24%
Iron
2mg
13%
Magnesium
41mg
10%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
13%
Phosphorus
237mg
34%
Polyunsaturated
2g
N/A
Potassium
400mg
11%
Riboflavin (B2)
0.3mg
19.2%
Sodium
542mg
23%
Sugars, added
9g
N/A
Thiamin (B1)
0.4mg
29.5%
Trans
0.8g
N/A
Zinc
1mg
10%

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