Baked Doughnuts with Currants and Warm Spices
Tender, cake-like baked doughnuts studded with plump currants and warm spice notes of nutmeg and cinnamon. This enriched yeast dough produces doughnuts with a soft crumb and subtle fruit flavor. Perfect for breakfast, brunch, or an afternoon treat. The baking method eliminates deep frying while maintaining a light, airy interior that rivals traditional versions.
Ingredients
- 1 cup dried currantsraisins1:1dried fruit
works well
- 3 cups unbleached all purpose flour, plus more as needed
- ¼ cup granulated sugar, plus more for dredging
- ¾ teaspoons ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 ¼ teaspoons instant yeast
- ¾ cup warm milk
- 1 large eggflax egg (1 tablespoon ground flax mixed with 3 tablespoons water)per egg replacedveganFull guide →
- 1 large egg yolkflax egg (1 tablespoon ground flax mixed with 3 tablespoons water)per egg replacedveganFull guide →
- 1 stick unsalted butter, softened and cut into pieces
- 2 teaspoons kosher salt
- unsalted butter, melted, for brushing
Instructions
- 1
Soak currants in hot water for 20 minutes, then drain well.
- 2
Whisk together flour, sugar, nutmeg, cinnamon, and instant yeast in stand mixer bowl.
- 3
Add milk, eggs, and half the butter. Mix on second speed with dough hook for 3 minutes.
- 4
Add salt and knead on medium-low speed until smooth.
- 5
Incorporate remaining butter pieces one at a time, ensuring each is fully combined before adding the next.
- 6
Fold in drained currants. If dough is very sticky, add flour by tablespoon but maintain a fairly sticky texture.
- 7
Transfer to oiled bowl, cover with plastic wrap, and let rise until doubled, about 90 minutes.
- 8
Press down dough, cover, and let rise for another hour.
- 9
Divide dough into 12 equal pieces and shape into balls. Rest for 10 minutes.
- 10
Place balls on parchment-lined baking sheets and flatten to 4-inch diameter disks. Cut out centers with small round cookie cutter and place centers on sheets.
- 11
Cover with oiled plastic wrap and let rise for 1 hour.
- 12
Heat oven to 400F with racks in upper and lower thirds.
- 13
Bake for about 25 minutes, rotating and trading sheet positions halfway through.
- 14
Brush finished doughnuts with melted butter, dip in granulated sugar, and cool on wire rack for 5 minutes before serving.
- 15
Serve warm or at room temperature.
Tips
Keep dough fairly sticky throughout mixing and folding-this produces tender, fluffy doughnuts rather than dense ones. Add flour conservatively in small increments.
Don't skip the two-stage rise (90 minutes then 1 hour). This develops flavor and structure essential to light, airy baked doughnuts.
Good to Know
Store in airtight container at room temperature for up to 2 days. Best eaten fresh on day of baking.
Prepare dough through first rise, then refrigerate up to 8 hours. Bring to room temperature before shaping and final rise.
Serve warm or at room temperature, ideally within a few hours of baking. Pairs well with coffee, tea, or milk.
Common Mistakes
Add flour too aggressively to avoid dense, dry doughnuts-keep dough sticky.
Skip rise stages or rush timing to avoid underdeveloped flavor and tough crumb.
Over-mix dough after salt addition to avoid toughening the gluten structure.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
adds tartness
FAQ
Can I freeze these doughnuts?
Yes. Cool completely, wrap individually in plastic wrap, then store in freezer bags for up to 1 month. Thaw at room temperature for 1-2 hours, or warm gently in 300F oven for 5 minutes.
What if I don't have a stand mixer?
Mix by hand with a sturdy wooden spoon or use a handheld mixer. Hand mixing will take longer, approximately 8-10 minutes total, and requires more elbow strength for kneading the butter in.
Can I use warm milk straight from the carton?
Yes, just ensure it's between 110-120F (warm to the touch but not hot). If too hot, it can kill the yeast; if too cool, rising times will extend significantly.