I once again joined the wave of baked goods from the foreigners of Uncle Sam’s land. I first caught my eye on this “bread”, in fact, I liked it straight away for two reasons: it was baked and had a long fermentation period.
Frying is delicious, but for cleaning up afterwards… I don’t need to do it at home. And longer fermentation always yields more interesting breads, in my humble opinion. So, I decided to try.
The original recipe was published on Food52 and was provided by Bluebird Coffee Shop. I made two changes, the main one was changing the buttermilk by natural yogurt. I know it’s possible to make one palliative, milk with some type of acid, but I believe it is not quite the same thing. For example, there is fermented buttermilk, for example.
The second exchange was pistachio for cashew nut by pure laziness pure convenience. I already had cashews at home, so you know how it is.
So, I decided to opt for yogurt. And it worked out well, well, at least the result of the doughnuts it was excellent. I didn’t expect it, it surprised me. It was very light and fluffy.
The fact that it has a long and slow fermentation helps to better infuse the flavors of the spices used, as well as improving the final texture. As you can see, the amount of yeast is relatively small. What also caught my attention is the fact that almost all the ingredients are used cold. Something not that common, in general.
Even though it’s roasted, don’t be fooled, there’s nothing healthy about it. There is an interesting amount of butter and when it comes out of the oven it is spread in it again (melted) and dipped in refined sugar. But it’s worth every calorie, every single one of them.
Cinnamon and Cardamom Baked Donuts
Makes: 10 units
- 350 g wheat flour (+75g)
- 185 g butter without salt (room temperature)
- 90 mL leite integral
- 90 g unflavored yogurt
- 45 g crystal Sugar
- 2 eggs
- 2 excited
- 20 mL water (warm)
- 8 g cinnamon powder (2-3/4 cups of sweet soup)
- 3 g cardamom powder (1-1/4 tsp, I used this Finnish mix)
- 5 g instant dry yeast
- 6 g refined salt
- 100 g coarsely chopped salted cashew nuts
- 100 g refined sugar
- 50 g butter without salt (melted)
1 cup: 250mL | 1 tablespoon: 15mL.
- Add wheat flour (350g), granulated sugar, salt, cinnamon, cardamom. Reserve in the fridge for 30 minutes, they need to be cold.
- Add milk, eggs and egg yolks. Reserve in the fridge for 30 minutes, they need to be cold. The yogurt also needs to be cold, but don’t mix it with the milk, leave it separate.
- Mix the warm water with the yeast, set aside for 2 minutes
- In a bowl, add the liquids (egg mixture and yogurt) and the cold dry ingredients. Start kneading.
- Add the yeast mixture to the dough, and continue kneading. The dough needs to gain elasticity, in the planetary mixer, about ~7 minutes at medium speed.
- You may need more wheat flour (75g), add little by little if the dough is too soft and too sticky.
- Add the butter little by little. The dough should be soft and very elastic, slightly sticky.
- Transfer to a container greased with oil. Let it ferment for 45 minutes at room temperature, covered.
- After the first fermentation, make the “fold” as seen in the video (How to Make Baked Doughnuts) or Folding a Dough
- Let it ferment again for 45 minutes at room temperature, covered. When finished, repeat the fold. Reserve in the refrigerator for at least 8 hours. I left it 20 hours.
- Prepare two baking sheets with parchment paper.
- Divide the dough into 9 pieces of 100g. I recommend actually weighing the dough. There will be a smaller piece left, do the same with it.
- Roll each piece, set aside for 10 minutes.
- Flatten each ball, leaving it ~1cm high. Using a round cutter (~1.5cm diameter), cut out the center of each doughnut. Do this with all the balls. You may need a little flour on the surface so the dough doesn’t stick.
- Sprinkle water over all the Doughnuts, pass the wet side over the chopped cashew nuts, press lightly to stick well. Repeat the process with everyone and with the brains removed from the center.
- Spread onto prepared baking sheets. Let it ferment for 1h30 (doesn’t double). In a humid oven at 36ºC it takes ~45 minutes.
- Preheat the oven to 190ºC.
- I baked it in a combined oven (with ventilation), it baked in 10-11 minutes. Turning the pan halfway through. In a conventional domestic oven, I believe it should take ~15-20 minutes (turning halfway through as well). Donuts should be golden brown.
- When coming out of the oven, carefully brush on the melted butter, then coat with refined sugar. Beating to remove excess. If you don’t want to use butter, that’s okay, the sugar sticks the same way.
