May 20, 2013

Eggless Doughnuts dipped in Cinnamon Sugar or Chocolate glaze

Doughnuts are my father-in-law's absolute favourite junk food of the West. When we came to the US a few years back on a holiday, he used to steer his gang of friends many times towards the Dunkin Donuts close to our apartment and enjoy the donuts there. My mother-in-law always refused even a single bite for the reason that she doesn't enjoy eating sweets. In hindsight I am glad that she did not eat them. What we did not know back then was they contain eggs which is a strict no for her.

Cinnamon sugar dipped doughnuts were what we ate at the fall festival last year with my parents and they are what saved the day at the Fisherman's Wharf during our visit to SFO a month back. V was starving and I was all out of snacks and we did not find anything there that looked "less fishy". We bought a bag of fresh mini doughnuts and the darling wolfed it down as if they were her favourite savoury snack.
With all the memories gushing, I decide to try my hand at making them at home and without eggs. They turned out amazingly tasty. Making it at home also meant that I could control the amount of sugar that goes into it. This confectionery is deep fried and packs some sugar so even though it is easy to make, it may not be something to eat while on a diet. But for those cravings, give it a try!

Eggless Donuts dipped in Cinnamon Sugar or Chocolate glaze

Servings: 10 regular sized donuts (I made 6 regular donuts and 6 doughnut holes)
Prep Time: 2 hrs (including 1.5 hrs rise time) Cook Time: 20 mins


1 1/4 cups of All Purpose Flour
3 tbsp Fine powdered sugar
1/4 cup Milk
1 tbsp Butter
Pinch of salt
1 1/2 tsp yeast
1/4 cup water
1/2 tsp Vanilla essence

For the Cinnamon Sugar topping

2 tbsp of Fine powdered sugar
1/2 tsp Cinnamon powder

For the Chocolate Glaze

4 tbsp Fine powdered Sugar
2 tbsp Cocoa powder
2 1/2 tsp Milk
1/4 tsp Vanilla essence


  1. Proof* the yeast in a container. (Heat the water till warm, 20 secs in microwave, to it add a tsp of sugar and the yeast. Stir well and let it sit for 10 mins till it froths up)
  2. Mix the flour, sugar, salt in another container.
  3. To that add milk, melted (room temperature) butter and the yeast mix and mix well
  4. Knead with hand till dough consistency. At this point if it is too sticky use a couple of tbsp of flour but putting in a little at a time.
  5. Place the dough in a container, cover it with a cling wrap and let it rest in a wam place (above the fridge) for an hour.  Allow it to double in size.
  6. Now knead the dough softly on a lightly floured surface and flatten it with hands to form a disc of 1/4 inch thickness
  7. Use a cutter to cut out the round shape of a doughnut. I used a steel cup which was 2.5 inches wide.
  8. Use a bottle cap to cut out and remove the center forming a hole.
  9. Place the ring doughnut onto a lightly floured plate/tray.
  10. Continue with the rest of the dough till complete.
  11. To make doughnut holes - simply pull off a small amount of dough and shape delicately into a ball. Place on floured tray.
  12. Cover the tray with cling wrap and let it rest in a warm place.
  13. In the meantime, heat the oil till it is hot enough to fry.
  14. Also prepare the dips as outlined below.
  15. Fry the doughnuts till golden brown. Remove from oil after excess oil drips off.
  16. Place on a try lined with paper tissue to soak in excess oil.
  17. Doughnuts are best eaten warm. Serve them with coffee or hot chocolate to make it a delicious snack.

For Cinnamon Sugar Dip

  1. Mix the sugar and cinammon powder in a vessel.
  2. Roll the doughnut in the mixture till it is nicely coated with the mixture
  3. Remove and place on a wire rack to set

For Chocolate Glaze

  1. Mix the milk, sugar, cocoa powder and vanilla essence and stir till there are no lumps.
  2. Place the doughnut in the mixture, flat side down and get the glaze on one side.
  3. Remove and place on a wire rack to set with the non glaze side down. (Place some paper under the wire rack to soak up any drippings to help ease cleanup)
*I have been using Red Star Active Dry Yeast and it proofs up like a dream.

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