Corona Virus is here and what better than not going out, avoiding crowded places and making some simple but tasty treats at home. Starting off the quarantine season with some super soft, chocolatey and amazing treat that can be made with very easy to find ingredients.
Made these super soft, mini doughnuts a few days ago and they surprisingly turned out lovely, I am still on a beginner level when it comes to bread and if I could make these I am sure you will be able to make a good batch of these as well. Coated my doughnuts with some white chocolate and some sugar sprinkles, no reason in particular just wanted to make them similar to the ones I always saw on posters. Happy Baking!!!
Eggless Doughnuts
A soft & sweet bread topped with luscious chocolate and sugar sprinkles.
Ingredients
- 250 gms Refined Flour (2 cups)
- 15 gms Active dry yeast (3 tsp)
- 8 gms sugar (2 tsp)
- a pinch salt
- as needed Lukewarm water
- 15 ml Oil (1 tbsp)
- 100 gms White Chocolate (for coating)
- as needed Sugar balls (for garnish)
Instructions
- For activating the yeast, take some water in a glass, add yeast, sugar and 1 tsp of refined flour into it, give it a gentle stir and rest for a few minutes. (you will know it's activated once it starts to bubble up and rises.) Start by activating the yeast.
- Take refined flour in a bowl, add a pinch of salt into it.
- Add the yeast mixture to the centre of the refined flour and start making a dough, add water gradually and mix well. NOTE: Add very little water at a time or else the mixture will turn into a batter, haha.
- Now that the dough is ready, add oil on the surface and knead the doughinto it. At first, you might find it difficult to incorporate the oil into thedough but knead vigorously, DO NOT ADD FLOUR, it will all come together
- Once you have got the dough all well combined, apply some oil on the top and rest for 1 hour or till it doubles.
- After it doubles, knock back the air and roll it into a sheet, cut intoa doughnut shape and keep them for another 1 hour for proofing
- Heat oil and fry these well-proofed doughnuts till dark golden incolour, cover them once fried or else they might turn soggy.
- Dip them into melted chocolate of your choice and garnish with some sugar sprinkles. Done!!!
Notes
- The time of activation will depend on your yeast, try to use baker's/compressed yeast or active yeast..... these are easy to activate.
- I would highly recommend making dough on a flat surface rather than a bowl because it gives you more space and is easy to mix.