Rich, fluffy baked doughnuts which can be filled with anything you like… Makes approx. 14 medium-sized doughnuts.
Tip from Tami Ben-David (who was the first to try this recipe): you can braid this dough into a sweet Challah of your choosing, brush with egg, preheat your oven to 200C/390F, bake for 10 minutes, reduce heat to 175C/350F and bake for an additional 15 minutes.
Ingredients
500 gr. Tagmish Gluten-Free flour (or plain flour, if you don’t need a GF version)
10 gr. dry yeast
½ cup sugar
80 gr. melted butter
420 ml. warm milk (375 ml. if you’re not making the GF version). You may substitute for Soy/Rice/Tapioca milk (etc.) for a dairy-free/Parve version
1 egg
½ tsp. real vanilla extract
¼ tsp. salt
Vegetable oil for oiling the pan and brushing before baking
Fruit jam or another filling
Powdered sugar to sift on top
30 gr. melted butter for brushing after baking
Preparation
In your stand-mixer bowl, with a kneading hook (medium speed), place flour, yeast and sugar and mix.
Combine milk, vanilla extract and butter and drizzle into dry ingredients.
Add egg and continue kneading until fully incorporated.
Add salt and continue kneading for 10 minutes.
Transfer dough to lightly-oiled bowl, cover with plastic wrap and let rise until doubles in size.
Lightly oil a silicone half circle mold, and place inside a baking pan.
With lightly-oiled hands, form uniform medium-sized balls from the dough.
Flatten each ball in your hand, fold once from each side, repeat, roll into a ball and place inside one of the half circles in the silicon mold.
Repeat for each ball.
Cover pan with a towel and let rise until doubles in size
Preheat your oven to 160C/320F.
Gently brush each doughnut with oil evenly.
Bake for approx. 10 minutes until lightly-brown on top.
Flip each doughnut upside-down, brush gently with oil and bake bottom side until golden-brown.
Remove from oven, flip onto oven grid and brush with melted butter.
Fill each doughnut with desired filling, sift powdered sugar on top, and serve.
