Pakashastra

Pakashastra

Saturday, June 6, 2015

Baked Eggless Cake Donuts / Doughnuts with Chocolate Glaze

Yields: 12 donuts



Ingredients:

All-Purpose Flour (Maida) - 2 cups
Baking Powder - 2 teaspoons
White Sugar, very fine granules - 2/3 cup
Salt - 1 teaspoon
Nutmeg Powder - 1 teaspoon
Soft Butter - 1/2 stick (4 tablespoons)
Plain Curd/Yogurt - 1/2 cup
Whole Milk - 1/2 cup
Vanilla Extract - 2 teaspoons
Egg Replacer - 3 teaspoons
Luke Warm Water - 4 tablespoons


For Chocolate Glaze:

Semi-sweet Chocolate Chips - 1/2 cup
Butter - 2 tablespoons
Vanilla Extract - 1 teaspoon
Water - 2 teaspoons
Honey - 2 teaspoons (use light corn syrup if you prefer)
Sprinkles, if required

Aids:
Donut Pan - 2 or bake twice with 1.
If you do not have a donut pan, use a muffin tray or bundt muffin tray





Method:

  1. Preheat the oven to 350F/ 180C
  2. Sift maida and baking powder twice together.
  3. Mix egg replacer with warm water. Keep it aside.
  4. In a mixing bowl, take sifted flour, sugar, salt and nutmeg powder. Mix well.
  5. Cut the butter through the flour, either using a pastry cutter or your palms. Mix well until the flour mixture is crumbly and butter had mixed uniformly.
  6. Add vanilla extract, egg replacer mixture, whole milk and yogurt. Mix gently until well combined. Do not over mix. The batter will have a dropping consistency
  7. Using a spoon or a piping bag, fill each donut mould with the batter until they are 3/4th  filled.
  8. Bake for 8-10 minutes or until they slightly brown and spring back when touched.
  9. Take the pan out from the oven and let it sit for 3-4 minutes. 
  10. Transfer the donuts onto a wire rack and allow them to cool down little bit.
  11. Meanwhile for chocolate glaze, take all the ingredients in a microwave safe bowl. Heat for 20 seconds. Take it out from oven, mix well and place it back in oven for 20 seconds. Repeat until the chocolate melts into a smooth and creamy texture.
  12. Dip one side of the donut into the chocolate glaze, and place on a tray or plate. 
  13. Spread some sprinkles on the glaze. Repeat the steps 12-13 for all the remaining donuts.
  14. Serve. Left-overs can be stored in an air-tight box for 1-2 days

Donut Recipe adapted from Epicurious.

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