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.
(Adapted from Lara Ferroni’s Doughnuts)
1 cup warm milk (45C/115F)
3/4 tbsp instant yeast (or 1 tbsp active
3 - 3 1/2 cups all-purpose flour
100gm cold butter, cut into 1 inch cubes
Butter -1 /4 cup
Hershey's cocoa powder- 1/2 cup
Powdered sugar - 1/2 cup
Milk- 1/3 cup
- Melt the butter and stir in the cocoa powder.
- Put in the sugar and mix.
- 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.
- Put the sugar, milk, yeast, salt and
vanilla in the processor bowl and pulse to mix well.
- 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.
- 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
- Now add a little more flour until your have a soft, pliable and elastic
dough that is most but not overly sticky.
- Turn the dough out onto a floured surface
and knead gently until the dough no longer sticks to your hands.
- 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.
- Punch down the dough and roll out to 1/4" thickness
- Using a small cookie cutter or the lid of a small bottle, and cut out the dough into small balls.
- Re-roll the scraps and make as many doughnuts as possible.
- Place this on a greased tray and set aside till it doubles approx 15 - 20 minutes.
- Bake in a pre heated oven at 200C for 8- 10 minutes or till it turns light brown on top.
- Let it cool.
- Meanwhile dilute the frosting / glaze so that it coats the back of a spoon.
- Insert the craft / Popsicle stick into each doughnut and dip it into the chocolate glace and dust it generously with powdered sugar .
- Set aide for a few minutes and it is ready to be served.
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.
Labels: * We Knead To Bake, Bakes, Other Eggless Bakes, Oven Fresh Eggless Bakes