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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
  1. 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.

  2. 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.

  3. 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.