Eggless Baked Doughnut

Circuit Breaker Day 17 

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 doughnut!  I guess many kids love sugar! hahahah

Learning experience: 

A long proofing time I must say for this recipe.  Though the texture is soft 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 doughnuts

175g milk

45g 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 a bowl, covered and let it rest for 1 an hour or double in size.

Degas and rolled it out and cut with doughnut cutter.   

Place cut doughnut onto a 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!