My Homecooked Book

Eggless Baked Yeasted Doughnuts(Adapted from http://www.divyascookbook.com/2013/07/eggless-baked-doughnuts-we-knead-to.html?m=1)

**for picture illustrations of dough or processes pls click on link listed.

Ingredients:

cup fine sugar

1 cup warm milk (45C/115F)

tbsp instant yeast (or 1 tbsp active dry yeast)

tsp salt

2 tsp vanilla extract

2 ? cups cake flour first then 1 cup cake flour after adding butter

100gm butter, cut into 1 inch cubes 

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For the Glaze (i made both types)

1 cup icing sugar

1 tbsp cocoa OR 1 tsp Vanilla 

2 tbsp milk or more til mixture if liquified

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Method: 

I used my mixer to knead but you can do this by hand.

Put the sugar, milk, yeast, salt and vanilla in the mixer bowl and mix well. 

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

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. Now add the remaining 1 cup of cake flour until your have a soft, pliable and elastic dough that is most but not overly sticky. If not enough flour add abit more flour til it is not sticky.

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

Punch down the dough and roll out to a thickness of ?' thickness. Cut out doughnuts using a doughnut cutter or whatever you have on hand to cut out 3” diameter with 1” diameter holes. Place the doughnuts and the holes on parchment lined or lightly greased baking sheets, leaving at least 1” space between them.

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.

This recipe makes about 12 to 14 doughnuts and holes.

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

Sprinkle with rainbow sprinkles or nuts of your choice.

Enjoy!