Who doesn't love donuts? We all do, right?
I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones.
But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....
This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.
The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work...... Isnt it a relief?
Do try it out and let me know...
Maida 3 ¾ cups (575g)
Dried yeast (active or fast action) 2 tsp
Salt 1 tsp
Milk (warmed) ¾ cup (200ml)
Butter (melted ) ¾ cup (170g)
Eggs 4 (room temperature)
Honey ¼ cup ( 80g)
Vanilla extract 1 tsp
1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear.
4. Leave it at a warm place and let it rise for 2-3 hours.
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown.
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze.
12. Enjoy them fresh.
1.The dough can be kept for 3 days in the fridge.
Powdered sugar 1 ½ cup (187g)
Milk 2-3 tbsp
Vanilla extract 1 ½ tsp
1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth.
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks.
For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.
Thanks for visiting