You know how much I love tantalizing my tastebuds with my famous 80/20 approach: 80% perfection and 20% delicious imperfection.
This Tuesday is Mardi Gras (“Fat Tuesday” in French). And what better than a baked donut to satisfy our sweet tooth without impacting the scale? My donut recipe is a no-fry zone but you will still enjoy every bite of it, I swear!
For this recipe I prefer to use fresh baker’s yeast, but since it is not always easy to find, you can also use dry baker’s yeast that you will need to rehydrate in a little warm water (not hot, as the heat will kill the yeast). You will know your yeast is proofing when you see some foam or little bubbles. Just follow the directions on the back of the packet and it should work fine.
Don’t hesitate to post your photo on instagram and tag me @valerieorsoni to get rewarded with some cool stuff 🙂
Ingredients for 10 donuts: