Baked Eggless Doughnut/Donut

Deep-fried donuts are the only way to go. Maybe its got to do with me knowing only about fried donuts uptil recently, but I will never give up a fried donut for a baked one. But don’t go so soon!!

These aren’t bad or horrendous. These taste good. On their own and they are an amazing alternative if you abhor deep fried stuff. But just cos these are baked,are they  going to have a lesser fat content? NO.

These are almost as “fatty” . Did I just lose you there?

We are adding butter, having the same amount of glaze aka chocolate heaven. But why make these? That’s because its perfect for beginners. Its no fuss. Its No fail. Well, back here you are! Plus they taste really delicious. I deep-fried a few of them to see if i could work with this dough for the same. One word. DONT. These donuts are meant to be baked. Not fried. No chemical reactions or anything. But then even you would go for the baked ones. Got what I mean?

Good.

Hop along now.

Adapted from here.

Ingredients
For the donut:
  • 180 grams All purpose flour (Around 50 grams more for dusting)
  • 1 tbsp Corn flour
  • 30 grams milk powder
  • 1 tbsp instant/dry yeast
  • 50 ml lukewarm milk
  • 1 tbsp granulated sugar
  • 4 tbsp brown sugar
  • 50 grams butter
  • 1 tsp vanilla extract/essence
  • 1/2 tsp salt
  • 50 grams additional butter for brushing
 
For the simple glaze:
  • 6 tbsp powdered sugar/icing sugar
  • 1/2 tsp vanilla
  • 1-2 tbsp milk (enough to get it to the consistency you want)
 
For the chocolate glaze:
  • 100 grams chopped dark chocolate
  • 1-3 tbsp milk
  • 2 tbsp sugar (Optional)
 
Sprinkles to garnish (Optional)

Recipe:

How to proof dry yeast?
First ,pour the lukewarm milk in a bowl with around 1 tbsp of granulated sugar.Stir until the sugar granules barely start to dissolve.Add in the yeast . Stir until the yeast is barely combined. Cover with a cling wrap and leave undisturbed until yeast has proofed and bubbly. Around 10 minutes.
Keep in mind, the milk cannot be hot. Barely lukewarm. Why? Too hot a milk will kill the yeast. Too cold will not be an ideal temperature for it to activate. If you have a thermometer, let the temperature register between 40C to 45C.
100_5352
While it is proofing , in another big bowl mix the flour,cornflour, milk powder, salt and sugar well.100_5277

Add in the butter. Mix with a fork until this whole mixture now resembles coarse breadcrumbs.  Make a well in the centre and slowly add the milk mixture. Knead until the dough starts to come together and is no longer sticky. In around 5-8 minutes, the dough will have become beautifully elastic. Take a deep bowl, one that can withhold the double size of the dough and oil it well. Put the dough in this and cover with a cling wrap . Leave it to rise for around 2-3 hours or until doubled. You can even leave it overnight.100_5281

After the dough has doubled, lightly punch it down and roll it on a lightly floured work surface to a thickness of 1/2 inch. 100_5282
Cut with a donut cutter or any circular shaped mould.
Place this on a baking sheet lined with wax paper and cover it again with a slightly damp cloth for around an hour or until doubled again.
Bake in a preheated oven for 8 minutes at 160 C or until lightly brown.
As soon as its out of the oven, generously rub each donut with butter. Dip it in your favorite glaze.100_5293
To make simple glaze:
Mix all the given ingredients well until you achieve the consistency you want.
Dip one side of the donut into it.
To make the chocolate glaze:
Mix chocolate and 1-3 tbsp milk in the microwave or bain marie until its melted. Add a little icing/powdered sugar if you find this a little bitter for your tastes.
Dip one (or both if you’re as greedy for chocolate as me!) into your choice of glaze. Pur on a wire rack to get rid of the excess glaze.
Top with sprinkles if you like.

Here, have a bite!

Here, have a bite!

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