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Nov 21

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Eggless Donuts – Eggless Baking

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Glazed donuts with title & more sizeDonuts can be made in so many ways, but glazed donuts have always been a classic. So here I share my recipe for the simple Eggless Glazed Donuts.

 

 

 

 

 

 

Ingredients:

  • Warm Water – 1 Cup
  • Sugar – 3 Tbsp
  • Yeast – 7 gms
  • All Purpose Flour – 300 gms +1/4 Cup extra for rolling
  • Dry Milk Powder – 3 Tbsp
  • Vegetable Shortening – 3 Tbsp
  • Salt – 1 tsp
  • Powdered Sugar/ Confectionary Sugar/ Icing Sugar – 1 Cup
  • water – 1 Tbsp or more if required
  • Vanilla Essence – few drops
  • Castor Sugar – 1/4 Cup for making sugar coated donuts
  • Oil – for deep frying

Process:

  • Add in the yeast, sugar to the warm water. Mix well. Let the mixture sit in a warm place for 5- 10 mins
  • Into a mixing bowl, add milk powder.Mix well until combined. Keep this ready.
  • By this time the yeast mixture should be frothy.
  • Into a food processor, add in the dry mixture hta we just made.
  • Slowly add the yeast mixture and run the processor.
  • Once the dough starts to pull from the sides of the bowl, add in the salt to the processor.
  • Run the processor for 1 min.
  • The dough should be ready.
  • It should be slightly sticky ans smooth.
  • If it is dry add more water and run again.
  • If you find it very sticky, add more flour, Tbsp at a time and run the processor till you get a smooth dough.
  • Once the dough is perfect, add the shortening.
  • Run the processor for 30 secs.
  • Get the dough out onto a lightly dusted work surface.
  • Give the dough a final knead.
  • Transfer the dough into a lightly greased bowl.
  • Rest the dough covered in a warm place for 1 hr or until it doubles in the size.
  • After 1 hr, transfer the dough onto a lightly dusted work surface.
  • Punch the dough. Knock out all the air from the dough.
  • Roll the dough into 1/4 inch thick diameter circle.
  • Using a cutter or a back of any glass, cut the rolled out circle into 4 inch diameter circles.
  • Cut the center of each circle with a smaller cutter or using a bottle cap. This way you get the donut holes.
  • Remove the donut holes. keep them aside covered. So that they don’t dry out.
  • Remove the extras. Keep the donuts covered.
  • Gather the extras to form into a dough and roll it again.
  • Follow the process of shaping them to get more donuts.
  • Repeat this process till you are done with all the dough.
  • Transfer all the donuts and the donut holes onto a lightly floured baking sheet and keep them covered.
  • Rest them in some warm place for 30 mins or until doubled.
  • While the donuts are rising, prepare the sugar glaze.
  • So into a mixing bowl, add in the icing sugar, vanilla extract.
  • Add water gradually, a tsp of water at a time into the sugar mixture.
  • Keep mixing simultaneously.
  • So that you get a smooth, thick sugar glaze. It should have flowing consistency.
  • Heat the oil for deep frying, once the donuts are doubled.
  • Oil should be medium hot.
  • Carefully slide the dounuts into the medium hot oil and fry till golden on both the sides.
  • Take them out from the pan.
  • Repeat this process of frying with all the donuts.
  • When the donuts are still warm, dip them into the sugar glaze on both the sides.
  • Rest them on a wire rack with a baking sheet underneath to catch all the extra glaze.
  • Dip them twice if you need more glaze.
  • You can reuse the same dripped frosting without wasting.
  • For sugar coated donuts, dunk the donuts into castor sugar and roll them so that they coat the sugar well.
  • Repeat the process with all the dinuts.
  • Enjoy immediately.

 

 

 

 

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