A doughnut or time spells “donuts” are a type of dessert/snack made up of fermented yeast, flour, shortening, sugar, egg/eggless cut in a ring shape ( but other shapes are also made.), and with top coated with glaze and sprinkles. Here also it depends on the type of glaze. There are many ways of making the glaze, from simple sugary glaze to chocolatey glaze with different sprinkles to make it more lucrative for the kids. 🙂 Doughnuts are sometimes also made with filling( custard filling, chocolate filling, or fruit jam/ marmalade filling inside). In this post, we will learn to make Eggless Chocolate Doughnuts.
About the origin of doughnuts
The earliest version of doughnuts is known as ‘olykoek’ (oily cake), and it is said that the Dutch settlers brought them to early New York or New Amsterdam.
Calories in Eggless Chocolate Doughnuts
1 regular doughnut( 80 gm)- 334 calories
Chocolate Doughnuts
These are eggless chocolate doughnuts made up of refined flour, butter , sugar and yeast mixture. They are proofed twice.One after kneading the dough and one after doughnut shapes are cut. Then they are either deep fried or baked. Lastly glaze is coated on top of each doughnuts with or without sprinkles.
- Sieve
- Rolling Pin
- Doughnuts Cutter/ Round cookies cutter/any round bottle cap and a nozzle /small bottle cap
- Oven
- 1 cup milk (warm)
- 1 tsp sugar
- 1 tsp dry yeast
- 2 cup refined flour
- 1/4 tsp baking powder
- 2 tbsp butter (room temperature)
- 1 pinch salt
- 1/2 cup water (or as required)
- oil (to grease and deep fry)
For Chocolate Glaze
- 100 gm Cooking Chocolate (I have taken milk chocolate)
- 2 tbsp butter (at room temperature)
- 2 tsp light corn syrup/ honey
How to make Doughnuts Dough
Firstly, in a large mixing bowl take ½ cup warm milk or water.
Then, add 1 tsp of sugar. sugar helps to activate yeast
Now, add 1 tsp of dry yeast and give a quick mix.so that no lumps forms.
Then allow it to rest for 5- 10 minutes, or till the yeast activates and turns frothy.
After yeast turns frothy add 2 cups of refined flour, ¼ t sp baking powder, 2 tbsp butter and pinch of salt.
Mix them well. Then add 1/2 cup warm water or as required
Knead the dough till it turns soft and smooth
Afterwards tuck the dough, grease it with oil and cover with cling wrap.
keep it in warm place for 1-2 hours or till the dough doubles in size.
After two hours ,the dough has doubled in size. This indicates that the yeast is well fermented.
Now punch the bowl with your fist to release air bubble and knead it soft.
Divide into two to three parts as per your pizza size.
Take a part, dust some refined flour and rolled it a bit thick
Cut doughnuts with doughnut cutter. Or use a large and a small bottle cap to make doughnuts shape.
Now placed the doughnuts shape over a baking tray lined with parchment paper
Brush them with oil to avoid drying of doughnuts. Keep them covered for second proofing for around 2 hr or till doughnuts doubles in size
Once they double in size fry them in low to medium heat till they turn light brown or bake them in preheated oven for 15 min at 180 degree Celsius
Remove them from oil and keep on kitchen towel to absorb excess oil.
Make Chocolate Glaze
Take 100 gm of milk chocolate and chopped it well.
Add butter , corn syrup/honey and water and melt them in double boiler or heat them in oven to melt stir in between (check in between 30 sec interval to avoid burning of chocolate)
Now dip doughnuts in melted chocolate glaze and sprinkle your favourite sprinkles over it.( I have tried different sprinkles from store bought to chopped dry fruits, chopped dry coconut choco chips , gems etc.)
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