Monday, 15 July 2013

Eggless Baked Doughnuts

 We Knead to Bake #6

Baked Doughnuts..??????  This sounded interesting when I saw June's Month Challennge for We Knead to Bake hosted by Aparna of My Diverse Kitchen ...Though I had made doughnuts before but they were fried...& using eggs... I had to try these Baked Doughnuts....Though Last Month I was very busy with personal involvements, I tried these and they came out FANTASTIC......They were liked so much so that My son has already told his friends that his Mom would be making doughnuts for the whole class for his B'Day tom..and have been asking their favourite flavour.......!!

Eggless Baked Doughnuts


1/4 cup castor sugar
1 cup warm milk 
3/4 tbsp instant yeast (or 1 tbsp active dry yeast)
1/2 tsp salt
2 tsp vanilla extract
1 cup cake flour (or 1tbsp cornstarch + enough all-purpose flour to make up to 1 cup)
1 1/2 to 2 1/2 cups all-purpose flour
100gm cold butter, cut into 1 inch cubes

For the topping:

about 1/2 cup melted butter for brushing
1 cup castor sugar + 2 tbsp cinnamon (more or less, depending on your taste), mixed together
Glaze of your choice
(I used dark & white chocolate and some sugar sprinkles)


1. Put the sugar, milk, yeast, salt and vanilla in the processor bowl and pulse to mix well. 

2. Add the cake flour and 1 cup of all-purpose flour and process, adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.

3. Now add the butter pieces one at a time and process till there no large chunks of butter are left in the bottom of the bowl. 

4. Now add a little more flour until your have a soft, pliable and elastic dough that is most but not overly sticky.

 5. Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. 

6. Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover with a damp towel and let it rise till double in volume. This should take about an hour.

7. Punch down the dough and roll out to a thickness of 1/2" thickness. Cut out doughnuts using a doughnut cutter or whatever you have on hand to cut out 3” diameter with 1” diameter holes. 

8. Re-roll the scraps and cut out more doughnuts. 

9. Let them rise for about 20 minutes or till almost double in size and then bake them at 200C (400F) for about 5 to 10 minutes till they’re done and golden brown. Do not over bake them.

10. Take them out of the oven and immediately brush them with the melted butter and then dip them into the cinnamon sugar mixture. 

11.  If glazing your doughnuts, let them cool completely and then dip one side of the doughnut in the glaze of your choice and let it set.

P.S. This recipe makes about 12 to 14 doughnuts and holes.
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