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Gigi’s Oven Baked Doughnuts: A Taste of Yesterday

The scent of nutmeg always takes me back to my childhood kitchen, where my own grandmother, bless her heart, would be humming a jaunty tune while wielding her rolling pin. While her specialty wasn’t exactly doughnuts (she was more of a strudel maven), that warm, yeasty, spiced aroma is forever intertwined with the feeling of home and the comforting presence of a loving matriarch. Baking Gigi’s Oven Baked Doughnuts is like stepping back in time, a tangible link to generations past and a simpler way of life.

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yields: 24 doughnuts
Serves: 6-8
Dietary Type: Not specified (Contains dairy and eggs)

Ingredients

1 ½ cups milk
⅓ cup shortening
¼ cup sugar
2 teaspoons salt
2 eggs, beaten
2 teaspoons nutmeg
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
4 ¾ cups flour
2 (¼ ounce) packages yeast
¼ cup water, 110 degrees F

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Rolling pin
3-inch round cookie cutter
Baking sheets
Pastry brush

Instructions

Begin by softening the yeast. In a small bowl, combine the lukewarm water (110 degrees F) with the two packages of yeast. Let this mixture stand for about 5-10 minutes, or until the yeast is foamy. This step is crucial for ensuring the yeast is active and will help the dough rise properly.
Next, scald the milk. In a saucepan, heat the milk until it just begins to simmer (scalded milk will have small bubbles forming around the edges). Remove the milk from the heat and pour it over the shortening, sugar, and salt in a large mixing bowl. Stir until the shortening is melted and the sugar and salt are dissolved.
Allow the milk mixture to cool to lukewarm. This is important because hot liquid will kill the yeast. Test the temperature with your finger; it should feel comfortably warm, not hot.
Once the milk mixture has cooled, add the softened yeast mixture to the bowl, along with the beaten eggs, flour, and spices (nutmeg, cinnamon, and ground cloves).
Mix the ingredients until a dough forms. You may need to add a bit more flour if the dough is too sticky. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it is smooth and elastic.
Place the dough in a greased bowl, turning to coat all sides. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place until doubled in size. This will likely take about an hour, but the exact time will depend on the temperature of your kitchen.
Once the dough has doubled, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out to ½ inch thickness.
Use a 3-inch round cookie cutter to cut out the doughnuts. Place the doughnut rounds on greased baking sheets.
Gently grease the tops of the doughnuts with melted butter or shortening. This will help them brown nicely in the oven.
Let the doughnuts rise for 20 minutes on the baking sheets. This second rise helps to create a light and airy texture.
Bake in a preheated oven at 400 degrees F (200 degrees C) for 20 minutes, or until golden brown.
While the doughnuts are still warm, spread them with butter and sprinkle with sugar. You can use granulated sugar, powdered sugar, or even a cinnamon-sugar mixture.

Expert Tips & Tricks

Proofing Power: While the recipe doesn’t explicitly say so, I’ve found that “proofing” the dough in a slightly warmer environment with higher humidity can significantly shorten the rising time. An easy way to achieve this is to place the covered bowl of dough in a slightly warmed (but turned-off!) oven with a pan of hot water on the rack below. The steam helps create a humid environment that encourages faster yeast activity.
Spice it Up: Don’t be afraid to experiment with different spices. A pinch of ginger or cardamom can add a unique twist to the flavor profile.
Donut Holes: Don’t discard the dough scraps after cutting out the doughnuts! You can roll them out again and cut out smaller rounds to make doughnut holes. These bake even faster, so keep a close eye on them.
Even Baking: To ensure even baking, rotate the baking sheets halfway through the baking time. This helps to prevent some doughnuts from browning faster than others.

Serving & Storage Suggestions

Serve Gigi’s Oven Baked Doughnuts warm, fresh from the oven, for the best flavor and texture. They are delicious on their own, or you can serve them with a cup of coffee or tea.

Leftover doughnuts can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. To reheat frozen doughnuts, thaw them at room temperature and then warm them in the oven or microwave.

Nutritional Information

(Estimated values, may vary based on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	568 kcal	N/A
Calories from Fat	149 g	26%
Total Fat	16.6 g	25%
Saturated Fat	5.1 g	25%
Cholesterol	79 mg	26%
Sodium	832 mg	34%
Total Carbohydrate	88.2 g	29%
Dietary Fiber	3.4 g	13%
Sugars	8.9 g	35%
Protein	15.3 g	30%

Variations & Substitutions

Cinnamon Sugar Coating: Instead of plain sugar, mix granulated sugar with cinnamon for a warm and fragrant coating.
Glazed Doughnuts: Make a simple glaze by whisking together powdered sugar with milk or water until smooth. Dip the warm doughnuts in the glaze and let it set.
Chocolate Dipped: Melt your favorite chocolate and dip the doughnuts in it. You can also add sprinkles or chopped nuts for extra flair.
Lemon Zest: Add lemon zest to the dough for a bright and citrusy flavor.
Vegan Doughnuts: This recipe can be adapted to be vegan by using plant-based milk, shortening, and a flax egg replacer.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can use active dry yeast. Just be sure to proof it in the warm water for a bit longer, until it’s foamy.

Q: My dough isn’t rising. What could be the problem?
A: The most common reason for dough not rising is inactive yeast. Make sure your yeast isn’t expired and that the water you use to proof it isn’t too hot, as heat can kill the yeast. Also, ensure your rising environment is warm enough.

Q: Can I bake these in an air fryer?
A: While this recipe is specifically designed for oven baking, some users have reported success air frying doughnuts. You will need to experiment with the temperature and time, as air fryers vary. Start with a lower temperature (around 350°F) and check frequently.

Q: My doughnuts are too dense. What did I do wrong?
A: Over-kneading the dough can result in a dense doughnut. Also, make sure you’re not adding too much flour during the kneading process. The dough should be soft and slightly sticky.

Q: Can I make the dough ahead of time and bake the doughnuts later?
A: Yes, you can make the dough ahead of time. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let the dough come to room temperature before rolling it out and baking.

Final Thoughts

Gigi’s Oven Baked Doughnuts are more than just a treat; they’re a piece of history, a testament to resourcefulness, and a delicious way to connect with the past. So, gather your ingredients, preheat your oven, and prepare to be transported back to a time when homemade goodness was a way of life. Don’t hesitate to add your own personal touch, and most importantly, enjoy the process of creating something special. Share these warm, spiced doughnuts with friends and family, and let the memories begin!

Gigi’s Oven Baked Doughnuts Recipe