Baked Currant Doughnuts
Little T American Baker, Tim Healea - February 26th, 2014
Yield: 8 doughnuts
- 893g all-purpose flour
- 411ml whole milk
- 18g instant yeast
- 18g salt
- 121g eggs
- 205g unsalted butter, at room temperature
- 70g granulated sugar, plus extra for dusting
- 1g nutmeg
- 147g currants
- melted unsalted butter
- confectioners’ sugar
Combine all ingredients except currants in a large mixing bowl; mix on slow speed for approximately 3 minutes (until ingredients are incorporated); increase speed to medium; mix for 5 to 6 minutes; add currants and mix on slow speed until evenly distributed; proof at 27˚C (80.6˚F) for 1 hour.
Roll dough out to 1” thickness; cut with floured doughnut cutter; place doughnuts and holes on parchment paper–lined pan; brush with melted butter; proof at 27˚C (80.6˚F) for 45 to 60 minutes.
Bake in a 180˚C (356˚F) preheated oven for 12 to 15 minutes; remove from oven; while hot, brush with more melted butter, then roll in granulated sugar; place each doughnut hole on top of doughnut; dust generously with confectioners’ sugar.