Eggless Baked Yeasted Doughnuts | Chocolate Donut Pops

This month Aparna chose to bake Eggless Doughnuts for the ‘We Knead To Bake’ group. I have already posted an eggless version last month. But this time it is baked instead of being deep fried.

When I mentioned this to Lil Angel, she was overjoyed but wanted this in another form! I recently got this book called ‘Stuffs on sticks’ and also got a whole bunch of craft / Popsicle sticks to try my hand at making bite sized portions of snacks for kids.Wanting to create something new and put the popsicle sticks to use, I made the baked version of doughnuts and put them on Popsicle sticks to make my version of doughnut pops!

Frankly, I could just save what is in the pic to be clicked. They disappeared faster than I could imagine. Lil Dude loved to lick the coco-sugar coating and then slowly chewed on the donuts. Personally I feel this would be great for kid’s party.

Baked
Yeasted Doughnuts

(Adapted from Lara Ferroni’s Doughnuts)

Ingredients:

1/4 cup superfine sugar

1 cup warm milk (45C/115F)

3/4 tbsp instant yeast (or 1 tbsp active
dry yeast)

1/2 tsp salt

2 tsp vanilla extract

3 – 3 1/2 cups all-purpose flour

100gm cold butter, cut into 1 inch cubes

For
the topping:

Butter -1 /4 cup

Hershey’s cocoa powder- 1/2 cup

Powdered sugar – 1/2 cup

Milk- 1/3 cup

Melt the butter and stir in the cocoa powder.
Put in the sugar and mix.
Add the milk little by little ,mixing all the while, till you get a spreadable consistency. You may or may not use up the 1/3 cup of milk. So don’t add the milk in one go.

This can be stored in the freezer. I had mine for about 3 months and it was still good. When needed, just thaw it and dilute it accordingly.

Method:

Put the sugar, milk, yeast, salt and
vanilla in the processor bowl and pulse to mix well.
Add 2
cup of all-purpose flour and process, adding a little more of the flour as
necessary till the dough is thick and pulls away from the sides of the bowl.
Now add the butter pieces one at a time and
process till there no large chunks of butter are left in the bottom of the
bowl.
Now add a little more flour until your have a soft, pliable and elastic
dough that is most but not overly sticky.
Turn the dough out onto a floured surface
and knead gently until the dough no longer sticks to your hands.
Shape the
dough into a ball and place in a lightly greased large mixing bowl., turning it
to coat well. Cover with a damp towel and let it rise till double in volume.
This should take about an hour.
Punch down the dough and roll out to 1/4″ thickness
Using a small cookie cutter or the lid of a small bottle, and cut out the dough into small balls.
Re-roll the scraps and make as many doughnuts as possible.
Place this on a greased tray and set aside till it doubles approx 15 – 20 minutes.
Bake in a pre heated oven at 200C for 8- 10 minutes or till it turns light brown on top.
Let it cool.
Meanwhile dilute the frosting / glaze so that it coats the back of a spoon.
Insert the craft / Popsicle stick into each doughnut and dip it into the chocolate glace and dust it generously with powdered sugar .
Set aide for a few minutes and it is ready to be served.

Note :

The climate was very dull and drizzling when I made this donut. There was no second rise even though I kept it aside for half an hour before baking them.I guess the climate might be the reason for it.But the taste was good nevertheless.

Bon Appetit…