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Baked Currant Doughnuts

Baked Currant Doughnuts

 Thoughts:

This recipe is based on one from Clear Flour Bakery, near which I used to live. It makes amazing doughnuts, albeit ones that are still a little inferior to those from the bakery itself. You could get me to wake up at any hour of the morning to get some of those doughnuts. But now living several hours away, getting a hold of the genuine article is no longer practical.

These delectable morning treats have always struck me as oddly medieval. Between those familiar cinnamon and nutmeg, and the prolific currants, they tick several of the standard medieval ingredient boxes. The triple risings make them soft and incredibly fluffy, and I will admit to eating several myself. Every time. They’re SO good. Even the residents of The Inn who don’t especially like sweets enjoy these, since the main sugar content is however much you dust the outsides with.

Proposed Location?

The expense of the spices would point toward one of the more well-heeled households, while the dried currants point toward something somewhat northern. I could see them at Winterfell or Riverrun, but even as far south as King’s Landing or Oldtown. Each location or family cook would probably add their own special ingredients to them, such as candied lemon peel in the capitol, or a dash of rosewater for the Tyrells. And as I type those thoughts, I might have to try some of those variants… strictly for research purposes, you understand. ;)

What do you think would be good?

Baked Currant Doughnut Recipe

Makes about 10 doughnuts

Cook’s Notes: This recipe looks daunting, but the hardest part is waiting for the doughnuts to rise. If I’m serving them with breakfast, I like to start the dough the night before- I let it go through the first rise, then punch it down and leave it somewhere with a neutral temperature to rise the second time overnight. In the morning, all I have to do is form into shapes, let rise the final time, and bake!

Ingredients:

  • 1 cup dried currants
  • 1 1/2 tsp. instant yeast
  • 1/4 cup granulated sugar plus 1 cup for dusting
  • 3/4 cup milk, warmed
  • 3 cups all purpose flour
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1 stick soft butter, plus 4 -6 Tbs. additional melted butter
  • pinch of salt

In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes. Meanwhile in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy about 5 minutes.

In a separate bowl, cream together the butter and sugar. Add the egg, then the yeast and spices. Drain the currants, and stir into the batter. Gradually add the flour, alternating with the milk, until the dough comes together. It should start to take on a smooth consistency that pulls away from the sides of the bowl; if need be, either don’t add all the flour, or add a little extra until you reach the right kind of dough. 
Turn out onto a lightly floured surface, and knead for several minutes, or until the dough bounces back when poked. Grease a large bowl and place the kneaded dough into it. Cover with plastic wrap or a damp towel, and let stand in a warm place until it’s doubled in size. Punch it down, re-form it into a ball, and place back in the bowl. Let it rise again until doubled.
Grease a couple of baking sheets with butter. Divide your dough into 10 pieces, and pinch them into ball shapes. Split these between the baking sheets, flattening them slightly. Using a small round cutter, cut out the center of each disc of dough and place in the empty spaces on the baking sheet. Cover the dough again, and let rise  in a warm place for one final hour.
Bake at 400F for about 20 minutes- the doughnut holes might need less time, so keep an eye on them. The doughnuts are done when they are a rich golden color. Remove from oven, allow to cool for a few minutes until they can be handled, then brush with melted butter and dip in granulated sugar. Dig in!

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11 Responses

  1. Jean Frost Smith says
    February 21, 2014 at 3:11 pm

    Have instructions for another dish crept in? There are two slightly different instructions for the currants, and two even more different for dealing with the yeast.
    How long do they keep (if any last the day out, that is?) :)

    Reply
    • Chelsea M-C says
      February 21, 2014 at 3:14 pm

      Should be sorted now! :)

      I’ve never had any go uneaten for more than a day. They keep pretty well overnight, if sealed up in a bag, but even then they’re not as wonderful. Same day is best!

      Reply
  2. A_Boleyn says
    February 21, 2014 at 5:26 pm

    I would enjoy any donut recipe that doesn’t require frying in oil, one of my personal demons, and this recipe does sound tasty.

    Reply
  3. myfaireldy says
    February 21, 2014 at 9:16 pm

    Oh my gods these look amazing. can’t wait to take a wack at making a batch (or twelve ;D) of these.

    Reply
  4. heather heather says
    February 22, 2014 at 1:10 pm

    After reading this post I immediately (well, actually the next day) went to Clear Flour. Thank you so much for alerting me to its existence because it is OMG amazing.

    Reply
  5. alyssabethsvintage says
    February 22, 2014 at 6:25 pm

    Oh my….. I’m going to have to find time to start baking again! These look too yummy not to make.

    Reply
  6. Elaina says
    February 27, 2014 at 1:45 pm

    About how long do they take to rise the first time?

    Reply
    • Stephanie says
      March 20, 2014 at 6:55 pm

      It can be hard to say, because it’ll be different depending on humidity, temperature, etc. The easiest way to tell is to put your dough in a tall, clear, cylindrical container (I use a 2-qt pitcher), and mark where it is, and where twice that will be.

      I just made these this afternoon, and it took about three hours.

      Reply
  7. Jocelyn says
    March 4, 2016 at 10:53 am

    http://www.sweettalksweets.com/2010/07/not-for-dunkin-baked-currant-doughnuts.html – love clear flour bakery, this is supposedly their recipe.

    Reply
  8. Reta says
    May 10, 2019 at 11:12 am

    1 stick soft butter – what is the measurement on this? 1 lb?

    Reply
    • Chelsea M-C says
      May 17, 2019 at 8:56 am

      It’s 1/2 cup, or 4 oz!

      Reply

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