Doughnuts

If I have to pick one dessert, it would always be doughnuts. I am crazy for doughnuts and I resist myself a lot not to get addicted to them. They are simply and truely divine and I believe it is hard not to fall in love with them 🙂

These are eggless and instead of deep-frying I baked them. I made 2 batches of them – one with sugar glaze and another with chocolate glaze. I had some leftover strawberry icing from previous cake recipe and I used it to top my doughnuts.

For doughnuts

All-purpose flour/maida – 2 cups

Cornflour – 1 tbsp

Active dry yeast – 1 tsp

Milk – ½ cup

Powdered Sugar – ¼ cup

Butter – ¼ cup

Salt – a pinch

Vanilla essence – 1 tsp

Baking powder – ½ tsp

For glaze

Sugar – ½ cup

Water – 3-4 tbsp

Cocoa powder – 2 -3 tbsp

Procedure:

1. Pre-heat oven to 200°C. Grease a baking tray with butter and sprinkle some plain flour all over it. Place aside.
2. Add the yeast to warm water along with a pinch of sugar. Mix and keep it in a warm place to rise.
3. Mix the butter and sugar in a bowl until it becomes creamy and sugar is well dissolved.
4. Add the vanilla essence and milk and mix well.
5. Sift together the flours, salt and baking powder into this.
6. Add the risen yeast and prepare the dough. Add or reduce milk depending on the consistency of the dough.
7. The dough will be sticky initially but knead it for about 5 minutes and it will become soft and fluffy.
8. Cover the dough and let it rest in warm place to double in volume. This might take about an hour.
9. After 1 hour remove the dough onto your counter-top or work surface and punch it.
10. Roll it like chapati so that the thickness of it is about ½ – 1 inch. Do not make it very thin.
11. Use cookie cutters or 2-different sized bottle caps or glass-mouth to cut the dough into doughnut shapes. I used a glass and bottle cap.
12. Cut the doughnuts in this manner and cover them with a cling wrap or cloth. Let them rise again for about 30 minutes.
13. Place them on the baking tray and bake for about 10-12 minutes at 200°C. Remove from oven and brush oil/butter over them.
14. Warm the water slightly and add to the sugar. This will make a thick sugar paste. For sugar glazed doughnuts, dip the baked doughnuts halfway through, remove and let them rest.
15. For chocolate glazed doughnuts, add cocoa powder to the sugar glaze and dip the doughnuts in it.
16. Sprinkle the glazed doughnuts with edible colors or you can spread chocolate icing using a cone like I did.
17. Very delicious and yummy scrumptious doughnuts are all yours to indulge in.

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