I have been thinking about a lot of things lately. I guess quarantine and lockdown have done that to most of us. There’s so much happening around the world, people hurting other people and fighting over trivial as well as incredibly volatile subjects. I feel like disappearing sometimes. Baking has been therapeutic, however sharing things online hasn’t. But here I am, typing away because this blog is becoming my safe space. I have come to realize that not many people end up reading this section of the blog other than the ones who genuinely want to know the writer behind the screen. It’s calming actually. If you’re here, tell me how are you? are things alright? what has been bothering you these days? I would love for you to share.Jump to Recipe
A lot of my readers always keep asking me for eggless recipes. Which is why, today I have for you: THE BEST, FLUFFIEST, EGGLESS DOUGHNUTS!
These turned out so well I cannot stress enough. I had been toying around with the recipe for such a long time and I finally perfected it.
This essentially is just the recipe for doughnuts. For the custard I used a home-made recipe, one with eggs. You can actually use any filling of choice: a few options are Nutella, Raspberry Jelly/Jam, Marshmallow fluff etc. Anything that is not runny can be your filling.
Be careful not to over-proof your dough. I live in a very hot place where my kitchen temperature is around 38C because of which my dough proofs very fast. Make sure you only proof your dough till it doubles in size (when you slightly poke the dough with your finger, it should not deflate)
Don’t feel tempted to add more flour if your dough is sticky, just knead for a few more minutes and it will absorb all the moisture. If at all you absolutely have to add the flour then add a tablespoon at a time.
- 280 g Strong bread flour (Or mix 260 g maida + 20 g wheat gluten)
- 5 g Active dry yeast
- 1 tsp Castor Sugar
- 1/4 tsp salt
- 130 ml Lukewarm milk
- 30 g soft unsalted butter
- 30 ml condensed milk
- a few tablespoons water if dough is too dry
- 1 pack ready to make custard or home made custard
- Take 2 tablespoons of the milk in a bowl and add 1 tsp of the sugar and the yeast. Mix well and set aside.
- In the bowl of a stand-mixer with the dough attachment, add the flour, salt, sugar and the remaining milk. Mix till the flour is moistened and let it sit for 5-10 minutes.
- After 5-10 minutes, your yeast mixture should be light and fluffy. Add this to the flour and start mixing at a low speed, slowly increasing to high. Knead for 2-3 minutes, then add the condensed milk. Knead for another 2-3 minutes. In case your dough is too dry, add 1-2 tbsp of water.
- Lastly, with the mixer on low, gently add the soft butter. Once poured, increase the speed to high and knead till a very smooth and elastic dough forms, it should not stick to the sides of the bowl and will be very smooth.
- Roll the dough into a smooth ball and place it in a greased bowl. Cover and let it proof till it is doubled in size. Time can range from 45 minutes up to 2 hours depending on the temperature of your kitchen. Do not over proof your dough.
- Once doubled in size, drop the dough to a clean and floured surface, roll the dough out using a rolling pin to approximately an 2 cm thickness. Take a round cookie cutter (I used a 3 inch cutter) and cut out as many circles as you can. You can re-roll the scraps once and make more doughnuts, I do not recommend doing this more than once.
- Place the cut out doughnuts on a floured tray and cover with a damp cloth. Let them rise for another 30-45 minutes or until almost doubled in size.
Fry the doughnuts
- In a large heavy bottomed pot, fill enough oil so that it comes 3/4 way up. Let the oil heat up to 175 C and fry the doughnuts at the most 3 at a time. Let them cook for 2-3 minutes per side or until light golden brown.
- Coat the fried hot doughnuts in caster sugar for the classic look.
- Make the custard according to package instructions and let it cool completely
Fill the doughnuts:
- Use a knife or skewer to poke a hole through the donut, only pierce halfway through the donut and be gentle not to break it.
- Fill the custard into a piping bag fitted with a narrow piping tip. Squeeze the filling into the warm doughnut till it is full.
- Consume fresh and warm for best flavour.