Eggless Baked Doughnuts

Eggless Baked Doughnuts

By NamakShamak
  • Serves: 4 - 5
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




Last weekend , I was on a complete baking spree! And saturday being Ekadashi day , my baking was restricted to pure vegeterian ingredients. After having baked some butter cookies for my toddler , I was just sampling them( an excuse to indulge!) Just then an image of  so many golden fried doughnuts appeared on my Television Screen. It was the same show on an international lifestyle channel that I watch regularly. And it was featuring the best doughnuts in USA! And they looked so tempting , soft , fresh , topped with chocolates and a lot other toppings that we can only imagine here! I wished I had some bakery near my home , even I would have had the priviledge to gorge into one such sweet treat! And just on the flip side my brain as it has gotten conditioned over time, cautioned me of the oil , and a calorie red alert began to blink over me! So then , thats how my craving for a doughnut gave way to a healthier , tasty Baked Doughnut! And did you know how a doughnut got its name? Again there are a lot of theories and places to claim their origin. One theory says- They were made from the leftover bread dough , that was dropped and deep fried in hot oil and covered with sugar. The fried dough resembled like a nut, saw a walnut , hence called dough-nuts. Another theory attributes the origin of the trademark round shape with an open center to the uncooked centres of the dough , that led to the shape. Some say , it was made with the knots of dough, hence dough knots ..doughnuts. Whatever be the theory , it did give us the lovely treat! My try is to make is less oily and healthier! This proportion makes 4-5 palm sized doughnuts , after baking.

Ingredients

Directions

  1. Sieve the maida with the cinammon powder and powdered sugar in a bowl. Mix yeast with 1 tbsp luke warm water and a pinch of sugar and keep in a warm place for 10 mins. Once the yeast gets frothy , put it in the dough , along with the warm milk mixed
  2. Punch down the dough and knead it again. Roll out the dough into 1/2 cm thickness and cut out the doughnuts using katoris or cutters. Place the doughnuts in a greased baking tray.Cover and keep them to rise again for 10-15 mins.
  3. Preheat the oven to 180 deg celcius and bake the doughnuts for 10-15 mins , till the crust gets light brown. Do not overbake them , else the crust will get too hard and dry. Cool the doughnuts on a cooling rack. Apply little ghee on top of the doughn

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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