Sugar glazed baked doughnuts

I got this recipe from Melanger to Mix -- 'Coconut ice' doughnuts.

This is the second time I've made them. This time they are a bit more doughnut shaped. At my family's request, I skipped the coconut this time. I used the glaze from the recipe to cover most of them, and covered the rest with nutella chocolate spread.


100g condensed milk
150g whole milk
17g fresh yeast
45g white sugar
60g eggs, (1 large)
5g salt
480g all purpose flour
20g gluten
75g unsalted butter, diced

Substitute for 100g condensed milk
1/4 cup instant nonfat dry milk
33g granulated white sugar
1/8 cup (30 ml) boiling water
9g melted unsalted butter
Process in blender or food processor (or mix by hand) until smooth

100g icing sugar
15g whole milk
Red food coloring
Desiccated coconut

  • Warm the condensed milk and milk to 37C (lukewarm).  Add to a bowl of a stand mixer with the dough hook attachment along with the yeast and allow to sit for five minutes.  Add the sugar, eggs and salt.  Add in half of your flour and start to mix on a low speed for a few minutes.  Then add a further quarter of your flour and mix again for a few minutes.  Stop mixing when there is no dry flour in the dough.   Then start to add the butter gradually piece by piece.  Mix the dough for a few minutes once all incorporated.  Lastly, add in the remaining flour and mix until dough comes together into a ball and no longer sticks to the sides of the bowl too much.  It should be smooth, soft, elastic and slightly sticky.   Place the dough in a slightly oiled bowl and cover with plastic wrap. Let it rise at room temperature until doubled – anything between 60-90 minutes.  
  • In the meantime, prepare two baking trays with parchment paper. When the dough has risen, sprinkle a pinch of flour on it and knead to deflate the dough.  Divide the dough into 18 even pieces.  Like you are preparing a bagel with the roll and loop method, roll into a rope about 10-15cm long.  Form each rope into a circle and join the ends, pressing well to seal.  Place on the baking trays cover with a towel and leave to prove again for 20-30 minutes and preheat the oven to 200C. Make sure you don't proof for too long, the ones that were shaped first puffed up so much that the hole mostly disappeared.
  • Bake for 10-12 minutes until golden, while baking preparing the icing.  Simply mix the icing sugar with the milk and add food coloring if desired.  Once baked, allow to cool for a few minutes, then top with the icing and sprinkle on with desiccated coconut. These are most delicious eaten when warm, but are also great to freeze.
Makes 18.

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