Italian Baked Donuts

These Italian baked donuts are light and fluffy from the addition of yeast and have a light citrus taste! Instead of being fried they are baked.⅔

📝 Ingredients

• 1/4 cup water (lukewarm)
• 5 tablespoons granulated sugar (divided)
• 1/2 teaspoon active dry yeast
• 2/3 cup + 2 1/2 tablespoons flour 00 ((100g total, if doubling the recipe then double this amount))
• 1 1/4 cups all purpose flour
• 1-2 tablespoons orange or lemon zest
• 1/2 teaspoon vanilla extract
• 1 large egg yolk (room temperature)
• 1/4 cup milk (lukewarm)
• 2 tablespoons butter (softened)
• 3/4 teaspoon salt

👨‍🍳 Instructions

1. 1In a small bowl add the water and ½ teaspoon of sugar, sprinkle the yeast on top. Let sit for 10 minutes then stir to combine.
2. 2In the stand mixer bowl whisk together the flours, zest and the remaining sugar, add the vanilla, egg yolk and milk, start to knead add the yeast mixture and knead two minutes on speed #2 add the softened butter and the salt, continue to knead for 8 minutes to form a compact dough.
3. 3Move the dough to a lightly butter bowl, cover and let rise in a warm draft free area until tripled for approximately 2-3 hours.
4. 4Transfer the dough to a lightly floured flat surface and roll to ½ inch / 1¼ cm thickness, using a donut cutter or a round cookie cutter (3½ inches / 9 cm) and a round piping tip (1 inch / 3 cm) cut out the donut shapes.
5. 5Place the donuts on a parchment paper lined baking sheet 3 inches / 7½ cm apart. Cover and let rise for 1 hour or until doubled.
6. 6Pre-heat oven to 350F / 180C.
7. 7Bake the donuts for 12-15 minutes or until golden brown. Move immediately to a wire rack to cool. Dust with powdered sugar before serving. Enjoy!