A few days ago I realized that I don’t have any Carnival sweets or treats on my blog but since I absolutely don’t like frying so I decided to make these baked Sun donuts. These sweets are delicious. They are lighter than traditional fried levened cakes. For these carnival sweets I used an old recipe of my Polish donuts (paczki) baked in the oven and transformed them into these sweet Suns / flowers. They are covered with a very sweet and crunchy mix of cane sugar and white sugar mixed with cinnamon but you can serve them with powdered sugar or decorate with custard, chocolate and hazelnut spread or jam.
Baked Sun donuts
- 100 ml of milk
- 4 g active dry yeast
- 370 g all-purpose or bread flour
- 60 g granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 170 g soft butter
- 1 tablespoon of cinnamon
- 4 tablespoons of brown or cane sugar
- 4 tablespoons of white sugar
- melted butter
Instructions baked Sun donuts – the dough
- All the ingredients should be at room temperature.
- Heat the milk. It must be warm but not hot. Add sugar and active dry yeast and mix. Set aside until the yeast becomes frothy (about 10 minutes).
- Meanwhile, in a large bowl, combine flour with salt. Add 3 eggs and vanilla extract and start mixing. At this point you can also add the grated zest of a lemon for a citrus aftertaste.
- Now add milk with yeast. Work the dough at low speed in your mixer with a bread hook or by hand for about 10 minutes. The dough will be sticky but do not add any more flour.
- Now gradually add soft butter incorporating it slowly into the dough. Knead everything for 10 minutes until the dough becomes elastic, it comes off the hands and is beautifully shiny and fragrant.
- Create a ball and place it in a lightly greased container greased with some butter or oil. Let it rest, covered, in a warm place until it doubles in volume. Be patient as this dough is rich and will take time to grow. Mine took two and a half hours.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Note from the author of this recipe
- While you are preparing your donuts I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara.
How to create the sun donut
- After the period of the first leavening, deflate the dough. Divide it into many similar balls.
- Roll out each ball with a rolling pin or flatten it between two cutting boards. With this recipe I created about 20 donuts.
- The first batch I made was thick about a couple of millimeters. I left the second part of the dough more chubby, with discs half a centimeter thick. The thinner ones after baking were almost crunchy and my husband and son liked them a lot while I preferred the taller and softer ones, similar to donuts or paczki. You have to choose what texture do you prefer.
- From each circle cut out the central part using a small glass and then make cuts on the edges starting from the outside and going towards the center. I used the wheel to cut the bizza but a sharp knife is just fine.
- Move your solar donuts on a baking sheet covered with baking paper. Cover with a cotton cloth and let them rise again in a warm place for 45 min – 1 hour.
- Meanwhile, preheat the oven to 180 ° C. Before baking your carnival cakes, brush them gently with some milk. Bake for about 15 minutes. Remove from the oven and allow to cool slightly.
- Meanwhile, mix 4 tablespoons of granulated sugar with 4 tablespoons of brown sugar and 1 – 2 teaspoons of cinnamon. Mix well.
- Melt a few tablespoons of butter and as soon as it becomes liquid, brush your still hot donuts. Dip each one in the prepared sugar mix to make it stick to the treat.
- Continue in this way with all the baked Sun donuts and serve.
Keep well covered with cotton cloth. These donuts should stay fresh for a minimum of two days.
lot of love. B.
p.s. If you liked these no-fry desserts with crunchy topping, try my quick and easy recipe for Spiced pumpkin cupcakes with crunchy streusel (photo below).