Today, I baked together with my girl. Trying out this Eggless Baked Doughnut.
When I saw this recipe being shared, the first thing that came to mind is S's daughter. She is allergic to eggs.Decided to give this a go.
This is a heavily laced sugar donut! I guess many kids love sugar! hahahah
Findings: A long proofing time I must say for this recipe. Though the texture is soft but it is not fluffy like those in K.
It turns hard the next day so I gave it a steam (as being taught by CL) and we were able to finish it up.
Best consumed immediately.
Source
What you need:Yield 12 donuts175g milk45g oil 40g castor sugar 150g bread flour 100g plain flour ½ tsp instant yeast
Method:Knead all the ingredients until smooth and pass window pane stage. Shape into a ball. Place in bowl, covered and let it rest for 1 hour or double in size.
Degas and rolled it out and cut with doughnut cutter.
Place cut doughnut onto lined baking sheet. Covered and let is raised for 50mins until it puffed up almost double in size,
Baked for 15 mins at 170°C on the lowest rack.
Note: Baking time depends on the size of your doughnut, take note to not overbake them as it may turn dry.
When done, dip them into melted butter and cinnamon sugar.
Enjoy!
