Lunch: Baked Currant Doughnuts

Recipe by Christy Timon and Abram Faber Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like t

This recipe includes superfoods such as:

Cinnamon

Health benefits of Baked Currant Doughnuts

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 c. dried currants
1 envelope active dry yeast
granulated sugar
3 c. all-purpose flour
3/4 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
3/4 c. milk
1 large egg
1 large egg yolk
1 stick unsalted butter
4 tbsp. melted butter
2 tsp. kosher salt

Instructions

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, 5 minutes.
In the bowl of a standing mixer fitted with the dough hook, combine the flour, nutmeg, and cinnamon with 1/4 cup of sugar. Add the milk, egg, egg yolk, and half of the softened butter; beat at low speed for 3 minutes. Beat in the yeast, then add the salt. Beat the dough on medium speed until soft and silky, about 8 minutes; the dough should pull cleanly away from the bowl.
With the machine on, add the remaining softened butter to the dough in walnut-size lumps, beating at low speed between additions until incorporated. Drain the currants, pressing out any excess water; beat them into the dough on low speed. Transfer the dough to a greased bowl, cover, and let stand in a warm, draft-free spot until doubled in bulk, 1 hour. Punch it down, reform into a ball, and return to the bowl. Cover and let stand until billowy, 1 hour.
Butter 2 large baking sheets. Turn the dough out onto a work surface and cut it into 12 equal pieces. Pinch each piece into a ball and arrange 6 balls on each of the prepared baking sheets, smooth sides up. Cover with plastic wrap and let stand for 10 minutes. Using lightly floured hands, press each ball into a flat 4-inch disk. Using a 1 1/4-inch round cutter, stamp out the centers of each disk, and return the holes to the baking sheets. Cover loosely with plastic wrap and let stand for 1 hour, until risen slightly.
Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Bake the doughnuts and holes for 25 minutes, shifting the pans from top to bottom and front to back halfway through; the doughnuts are done when they are golden and puffy and an instant-read thermometer inserted into the thickest part registers 200 degrees F.
Spread sugar in a shallow bowl. Brush the hot doughnuts and holes on both sides with the melted butter and dredge them in sugar. Transfer them to a platter and serve.