Donuts
Today I’m sharing my no-egg donut recipe, a request from my vegetarian friends who saw a previous doughnut recipe by my friend Christy. So after a few tries, I found the perfect balance of ingredients for the perfect mouth-watering donuts.
Ingredients
For the Donuts:
- 2 cups all purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 cup sugar
- 1 cup milk
- 2 tablespoon butter
- oil for frying
For the Glaze:
- Around 5 or 6 tablespoons of powdered sugar
- 3 or 4 tablespoons of milk
For the Toppings:
- a handful of coarsely cut roasted peanuts
- a handful of chocolate confetti sprinkles
Preparation:
- Mix the sugar with the milk
- Sieve your flour and baking powder over a large bowl
- Add the butter and mix
- Add the milk mixture and knead until you form a soft dough
- Let the dough chill in the fridge for at least 30 minutes
- Sprinkle some flour on a flat surface and roll out the dough with a rolling pin. You want it to be 1/2 cm thick.
- Cut the dough using a doughnut cutter. If you don’t have one, use a bowl with a sharp edge (a steel one works) and for the center, you can always use any bottle cap. That’s how I shaped my own donuts.
- Let the donuts rest on a greaseproof paper for at least 15 minutes.
- Heat the oil in a large saucepan. Once your oil is hot, add a few donuts but do not overcrowd your fryer.
- When your donuts rise to the surface, flip them and let them cook until they get this golden color. That’s when you know they’re ready
- When your donuts are all out, it’s time to work quickly. In a bowl at least larger than the donuts, the ingredients for the glaze. Alter the mixture accordingly with water or sugar. You want it to be more thick than runny.
- Place each topping in a plate.
- To decorate your donuts, while they’re still warm, dip them halfway in the glaze and place immediately on the topping you prefer and then, place them on a plate to be ready to serve.