Sunday, June 1, 2014

Baked 2 egg white yeasted donut bars

Donuts have been on our brain lately. Our local farmer's market opened up not too long ago, and I haven't made it down there yet. We always make time to wait in the longest line at the market - a freshly made glazed yeast donut. These things are legendary. People wait for up to 30 minutes just for a donut, and the wait is well worth it.

Since I haven't been able to get my donut fix at the farmer's market, we got some Dunkin Donuts instead. My normal favorite, Boston Cream, has been sorely disappointing lately. Methinks that they have been cheap on the custard filling, so I may try another donut variety the next time. Between now and then, I decided to bake my own yeasted donut and use some healthier ingredients.

This recipe used only egg whites and a tiny bit of butter. They tasted a bit like a light and fluffy bread, but I really liked them. I topped the donuts with a basic glaze on top and some cinnamon and sprinkles on top. Addie demolished hers in record time and asked for another one. Looks like my little girl has a sweet tooth like her mom.

Baked 2 egg white yeasted donut bars
  • 2 tablespoons 105° water
  • 1½ teaspoons active dry yeast
  • 1 cup flour, plus extra for rolling
  • 3 TBSP sugar, divided
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 TBSP cold unsalted butter
  • 1 large egg white
  • ¼ cup whole milk (I used 2%)
  • ½ teaspoon cinnamon
Glaze
  • 1 cup powdered sugar
  • 4 teaspoons milk
  • colored sprinkles (optional)
Directions
In a small bowl, sprinkle the yeast on top of the warm water and allow it to rest for 5 minutes until foamy.

In a medium sized bowl, whisk together the flour, 2 TBSP of the sugar, baking powder, baking soda and salt. Cut in the cold butter with a fork or a pastry cutter. Your flour mixture should have pea-sized chunks and may resemble wet sand.

Whisk the egg white and milk into the yeast mixture. Slowly pour this into the bowl with the flour and knead to form a soft dough.

Turn the dough out onto a well-floured surface and knead for about 3-4 minutes. Cover the dough and allow it to rest for 15 minutes.

Roll the dough out into an approximate 8"x8" square. Using a pizza wheel or a knife, slice the dough in half. Then slice each half into thirds so you have 6 pieces.

Transfer the 6 pieces of dough onto a parchment paper-lined (or silicone mat-lined) baking sheet. Cover the dough tightly with oiled plastic wrap and allow it to rise in a warm place for 45 minutes.

Preheat the oven to 400 degrees F.

Sprinkle the donuts with the cinnamon and remaining 1 TBSP of sugar.

Bake in your preheated oven for 10-12 minutes or until the donuts are a light golden color.

Allow the donuts to cool. In the meantime, whisk together all the ingredients for the glaze. Sprinkle the cooled donuts with the glaze and top with colored sprinkles if desired.

Donuts are best consumed the day they are eaten but can be stored in an airtight container at room temperature for 1-2 days. They should be reheated in the microwave if you are eating them later.

Yield: 6 donut bars

Source: Dessert for Two

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