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Eggless Doughnuts

Are you looking for simple donut recipes that you can serve in any special occasion? then here s to enjoy with your loved ones & friends !!


Making homemade glazed doughnuts is easy , healthy & yummy than you think. 


Ready in about 2 1/2 hours, these  doughnuts are far more yummy than the ones from from your favorite bakery

or doughnut chain !!! 

they’re made in the comfort of your own home , so do follow my tried n tested recipe, step wise carefully . 

 Using this same doughnut dough, you can create your own variety of doughnuts shape , stuffing or glazing by using any  other flavours of your choice ! 


some tips on ingredients


Flour: All-purpose or cake flour can be used . 

Sugar: Sugar does more than just add sweetening the doughnuts. 

It also helps to feed the yeast which helps the dough to rise.

Salt: This enhances the flavour of the doughnuts and add the oomph ! 

yeast : I use the fresh yeast also known as cake or block yeast , but instant dry or active 

yeast works fine & the doughnut s come out equally good 


milk: Warm milk contributes richer, soft textured doughnuts. The liquid added to the dry ingredients should be just warm, not too hot or too cold. 

Bread improver or Yoghurt or buttermilk is used to softer the bread / doughnut here

Plain unflavored yoghurt or buttermilk: This ingredient contributes to the soft texture of the doughnuts , plain unflavoured yoghurt or buttermilk can be used to make the doughnuts.


Using a stand mixer - 

works very convenient as the dough tends to get sticky at the beginning & it all comes together beautifully in a stand mixer with no mess . 


Using your hands to knead the dough: Kneading by hand works just as well. Knead the dough on a well-floured surface for just 3 to 5 minutes until it forms a soft dough Do not over handle the dough.











Ingredients;


* 80 ml luke warm milk,

* 100 ml tepid water 

* 12 gm active dry yeast

* 50 gm granulated sugar

* 20 gm butter, melted and slightly cooled

* 1 teaspoon pure vanilla extract

* 1/4 teaspoon ground nutmeg

* 8 gm  ( 1/2 tsp ) salt

* 400 gm all-purpose flour plus more as needed

* 5 gm bread improver ( optional ) 

* vegetable oil for frying 



Glaze

* 200 gm confectioners sugar,(icing sugar) sifted

* 50 ml  heavy cream or whole milk (I prefer cream for thicker consistency)

* 1/2 teaspoon vanilla extract

* 50gm melted butter 



To make :- 

1. Prepare the dough- I prefer to use my stand mixer ,but you can do the mixing in a big bowl with a wooden spoon too , but it requires a bit of patients & muscle. After the dough comes together in the mixing bowl, knead it further for 2 minutes more . 

2. turn it out into an oiled bowl & leave to rise in a warm draft free place covered with a damp kitchen towel 

3. Let the dough rise. In a relatively warm environment, the dough rises in about 45 minutes to an hour , till double in volume 

4. Punch down the dough to release the air.

5. Roll the dough out to 1/2 inch thickness. Cut the doughnuts using a 2.5 inch doughnut cutter 

6. or you can make balls weighing 30-35 gm flatten them to 1/2 “ and cut the centre with a small 1” cutter 

7. Line 2 -3 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet, then lightly cover and allow to rest as you prepare the oil , 20.- 30 mins 

8. heat the oil or vegetable fat in a heavy-duty pot , heat the oil to about 375°F 

9. Place a cooling rack over another baking sheet & keep a metal rod ( as shown in pic ready 

10. Fry the doughnuts. Working with 2-3 doughnuts at a time, cook for 1 minute on each side. Carefully remove from the oil and place onto prepared rack. 

11. Repeat with remaining doughnuts.

12. Make the glaze  or use chocolate ganache icing. 

13. Dip each warm ( don’t wait to cool them ) doughnut into the glaze and coat both sides. 

14. set aside for  20 - 30 minutes, for the glaze to set.


To make the glaze 

* 1 melt the butter in a medium size bowl , 

* add in the  well sifted icing sugar 

* stir in the cream / whole milk

* beat with a whip to combine 



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