Baked Raised

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and ¼ cup superfine sugar on medium speed until blended, about 1 minute. Add 1 cup whole milk (heated to 110°F), 1 tablespoon active dry yeast, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt; mix on medium speed to blend.

2. Step 2.

   With the mixer on low speed, add 2 cups of the all-purpose flour about ½ cup at a time, beating until the dough is thick and pulls away from the sides of the bowl, about 2 minutes.

3. Step 3.

   Switch to the dough hook attachment. With the mixer on medium speed, add ½ cup (1 stick) unsalted butter (cut into 1-inch cubes, at room temperature) one piece at a time, beating until no large chunks remain in the bottom of the bowl, 3 to 5 minutes.

4. Step 4.

   Reduce the speed to low and add additional flour (from the remaining ½ to 1½ cups) until the dough gathers around the hook and pulls completely away from the sides of the bowl. The dough should be soft and moist but not overly sticky; you may have flour left over.

5. Step 5.

   Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl with vegetable oil, transfer the dough to the bowl, and turn to coat. Cover with a damp tea towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.

6. Step 6.

   Punch down the dough and roll it out to ½ inch thick on a lightly floured surface. With a doughnut or cookie cutter, cut out 3-inch rounds with 1-inch holes (for filled doughnuts, do not cut out the holes).

7. Step 7.

   Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let them sit in a warm spot until nearly doubled in size, about 20 minutes.

8. Step 8.

   Bake until the doughnuts are light golden brown, 5 to 8 minutes, being careful not to overbake. Immediately glaze them, or brush with melted butter and dust with superfine sugar, and eat while still warm.