Full written recipe for Eggless Donuts
Prep time: 10-15 minutes
Cooking time: 2-3 hours (including proving time)
Serves: 8-10 donuts (depending upon the size)
Ingredients:
Dough
INSTANT DRY YEAST | इंस्टेंट ड्राई यीस्ट 1/2 TBSP / 6 GRAMS
MILK | दूध 1/4 CUP / 60 ML (LUKEWARM)
WATER | पानी 1/4 CUP + 1 TBSP / 75 ML (LUKEWARM)
POWDERED SUGAR | पीसी हुई शक्कर 1/4 CUP / 40 GRAMS
REFINED FLOUR | मैदा 2 CUPS / 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर (REMAINING)
SALT | नमक 1 TSP / 5 GRAMS
CURD | दही 1/4 CUP / 60 GRAMS
UNSALTED BUTTER | अनसॉलटेड मक्खन 2 TBSP / 30 GRAMS (SOFTENED)
Classic glaze
POWDERED SUGAR | पीसी हुई शक्कर 1 CUP / 160 GRAMS
MILK | दूध 2 TBSP / 30 ML
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
Chocolate glaze
POWDERED SUGAR | पीसी हुई शक्कर 1 CUP / 160 GRAMS
COCOA POWDER | कोको पाउडर 3 TBSP / 30 GRAMS
SALT | नमक A PINCH
MILK | दूध 3 TBSP / 45 ML
VANILLA ESSENCE | वैनिला एसेंस 1 TSP / 5 ML
SPRINKLES | स्प्रिंकल्स
Method:
In a bowl add milk, water & 1 teaspoon of powdered sugar from ¼ cup of powdered sugar measured for the dough, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap or a plate & set it aside for 5-10 minutes.
In a large bowl sieve in the flour, remaining powdered sugar & salt, mix well.
Further add the curd & mix well to incorporate the curd.
Add the milk, water & yeast mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it until te dough becomes smooth, soft & nonstick.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap or a wet cloth & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto refined flour dusted kitchen platform & knead it slightly, then roll it into a 1.5 cm thick sheet.
Further cut the donuts using a donut cutter, or 2 different sized cookie cutters (you can also use a bowl & a bottle cap), remove the extra dough & place the cut donuts on a parchment lined sheet, cover it with a damp cloth, knead the extra dough again & roll & cut donuts out of it similarly until you have used all the dough.
Place all the donuts on a parchment line tray or a plate & cover with a damp cloth, place the donuts in a warm place & let the donuts rise again for 45 minutes to an hour, this is called bench proofing or 2nd proofing.
To make the classic glaze, sieve & add the powdered sugar into a bowl along with milk & vanilla essence, whisk well & your glaze is ready, make the chocolate glaze in the same way.
To fry the doughnuts, head oil in a deep pan until it reaches 175 C.
After the donuts have risen after 45minutes to an hour, carefully drop them in the hot oil, splash hot oil over the donuts using a spoon until they puff up nicely, fry 3-4 donuts at once, do not overcrowd the pan.
Flip the donuts once the turn light golden brown from one side, it will only take a minute & then fry them until they turn golden brown from the other side as well.
Transfer the donuts onto a wire rack using a large spider & let them cool down slightly until you can hold them.
Further dip them into the glaze of your choice while they are still warm, you can add sprinkles to your chocolate donuts.
Fry & glaze all the donuts similarly.
Your perfectly soft, fluffy & glazed donuts are ready.
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Intro 0:00
Dough 1:22
Shaping 9:17
Glaze 13:03
Frying 14:59
Plating 17:48
Outro 18:55