Eggless Donuts Recipe - Cream Filled Doughnuts - Eggless Baking Without Oven

Cooking.Shooking's picture

Sep. 08, 2014

Doughnuts, or Donuts these custard cream filled feather soft and fluffy eggless glazed with chocolate and topped with nuts and candies are irresistible! You just can't stop yourself from going gaga over these.. And ofcourse Eggless Baking Without Oven it is!

Ingredients

For doughnuts
Plain flour 1 1/4 Cup (20 tbs)
Yeast 3/4 Teaspoon
Warm milk 2/3 Cup (10.67 tbs)
Sugar 6 Tablespoon
Salted butter 1/4 Cup (4 tbs) (You can use unsalted too)
Plain flour 1/3 Cup (5.33 tbs) (To dust)
Oil 2 Cup (32 tbs) (For Deep Frying)
For filling and decorating
Custard 120 Milliliter
Chocolate sauce 2 Tablespoon (Or as Required)
Sprinkles/Dessicated coconut / nuts To Taste
White chocolate sauce 2 Tablespoon (Or as Required)

Directions

MAKING

Start by adding the sugar and yeast to the warm milk. Stir and keep aside for 10 mins.

In a mixing bowl, add the flour, milk powder and mix well. Once the yeast mixture is frothy add that in and knead into a sticky dough.

Add the butter and knead for 8-10 minutes. Once done, cover and let it prove (rest) for one hour.

Then take the flour sprinkle some of it and punch down the dough. Knead and then roll it dusting flour in between.

Roll it into inch thickness and then cut it using donut cutter or a glass or cookie cutters. Using a 1 inch diameter cutter, make a hole in center as well.

Keep these in a tray cover the tray and let them prove for another hour.

Heat some oil to fry these. Once the oil seems to be medium hot, throw in a small center of the doughnut to check whether it is hot enough. If it starts bubbling after a second its ready.

Add the doughnuts and fry in med flame. Once fried transfer to a plate which is lined with kitchen towels.

Take the custard and fill that in a syringe. Take a donut and inject a little bit of the custard in 1 inch distance so that it reaches everywhere. Do Not over inject or it will come out

SERVING

Now coat the donut with chocolate sauce and decorate with toppings of your choice sprinkles/ desiccated Coconut/ nuts etc.

Notes

Dark Chocolate Sauce Recipe: Add 100 grams dark chocolate and 70 ml milk to a sauce pan and heat in low-medium flame stirring regularly until smooth. Refrigerate for an hour before use. This will make a thin sauce, for a thicker sauce use only 50ml milk.

White Chocolate Sauce Recipe: Same method, 100gm chocolate and 50ml milk in a pan in med flame stirring regularly. Refrigerate and use.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 223Calories from Fat 94

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 59 mg2.46%

Total Carbohydrates 29 g9.7%

Dietary Fiber %

Sugars 12 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet