Eggless Baked Yeasted Doughnuts | Chocolate Donut Pops

This month Aparna chose to bake Eggless Doughnuts for the 'We Knead To Bake' group. I have already posted an eggless version last month. But this time it is baked instead of being deep fried.

When I mentioned this to Lil Angel, she was overjoyed but wanted this in another form! I recently got this book called 'Stuffs on sticks' and also got a whole bunch of craft / Popsicle sticks to try my hand at making bite sized portions of snacks for kids.Wanting to create something new and put the popsicle sticks to use, I made the baked version of doughnuts and put them on Popsicle sticks to make my version of doughnut pops!

Frankly, I could just save what is in the pic to be clicked. They disappeared faster than I could imagine. Lil Dude loved to lick the coco-sugar coating and then slowly chewed on the donuts. Personally I feel this would be great for kid's party.




Baked Yeasted Doughnuts
(Adapted from Lara Ferroniā€™s Doughnuts)

Ingredients:

1/4 cup superfine sugar
1 cup warm milk (45C/115F)
3/4 tbsp instant yeast (or 1 tbsp active dry yeast)
1/2 tsp salt
2 tsp vanilla extract
3 - 3 1/2 cups all-purpose flour
100gm cold butter, cut into 1 inch cubes

For the topping:

Butter -1 /4 cup
Hershey's cocoa powder- 1/2 cup
Powdered sugar - 1/2 cup
Milk- 1/3 cup

  1. Melt the butter and stir in the cocoa powder. 
  2. Put in the sugar and mix.
  3. Add the milk little by little ,mixing all the while, till you get a spreadable consistency. You may or may not use up the 1/3 cup of milk. So don't add the milk in one go.
This can be stored in the freezer. I had mine for about 3 months and it was still good. When needed, just thaw it and dilute it accordingly.

Method:


  1. Put the sugar, milk, yeast, salt and vanilla in the processor bowl and pulse to mix well.
  2. Add  2 cup of all-purpose flour and process, adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.
  3. Now add the butter pieces one at a time and process till there no large chunks of butter are left in the bottom of the bowl. 
  4. Now add a little more flour until your have a soft, pliable and elastic dough that is most but not overly sticky.
  5. Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands.
  6.  Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover with a damp towel and let it rise till double in volume. This should take about an hour.
  7. Punch down the dough and roll out to 1/4" thickness
  8. Using a small cookie cutter or  the lid of a small bottle, and cut out the dough into small balls.
  9. Re-roll the scraps and make as many doughnuts as possible.
  10. Place this on a greased tray and set aside till it doubles approx 15 - 20 minutes.
  11. Bake in a pre heated oven at 200C for 8- 10 minutes or till it turns light brown on top.
  12. Let it cool.
  13. Meanwhile dilute the frosting / glaze so that it coats the back of a spoon.
  14. Insert the craft / Popsicle stick into each doughnut and dip it into the chocolate glace and dust it generously with powdered sugar .
  15. Set aide for a few minutes and it is ready to be served.

Note :

The climate was very dull and drizzling when I made this donut. There was no second rise even though I kept it aside for half an hour before baking them.I guess the climate might be the reason for it.But the taste was good nevertheless.

Bon Appetit...

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