Eat it up!: Eggless glazed donut

When it comes to desserts indulging eggs into sweet treats doesn't go with me very well.Hence i prefer sticking to eggless recipes most of the times.One of such eggless delights are these round fried dough with a hole in the middle popularly known as donut.This dessert is an all time American favorite dessert which is simple and easy to make with just few ingredients.This is Nisha Madhullika ji's recipe.I love how she explains all the recipes with such an ease.As said before the method of making these are easy peasy with few important ingredients which cannot be skipped at all.There are three important ingredients-yeast,lukewarm milk and patience.Few people faint in the name of yeast.But don't worry!The yeast used here is an active dry yeast which means activation of the yeast separately is not required.Now the lukewarm milk is another important step for making a soft donut.When we say lukewarm by that we mean that the milk should be at such a temperature that when you dip your finger inside the liquid it should be neither that hot that your finger burns nor that cold that your finger feel nothing.It should be a bit warm.As i said before patience is an important factor here.In this recipe i have done 2 proofing of the donut which means you need a lot more patience than ever.Remember good things or rather sweet things comes to those who wait.

Ingredients serves-10 donuts

2 cups of all-purpose flour
3/4th cup of lukewarm milk
1/4th cup of softened butter at room temperature
2 tbsp of sugar (salted or unsalted)
1 tsp of active dry yeast
1/2 tsp of salt if unsalted butter is used
Donut cutter
oil for frying

Method

Mix flour,sugar,yeast,(salt) in a mixing bowl.
Add in the butter and mix well.Once done add in the milk a little at a time.While i made the dough around 1 1/2 tbsp of milk was still left.Knead the dough for atleast 6-7 minutes(kneading is very important).The dough once kneaded should be springy and soft.Dust flour or grease the bowl with oil and cover the dough with a cling film.Keep it for atleast 30 minutes.Do not refrigerate the dough. (first proofing)
After 3o minutes you'll notice the dough has become double the size and a lot more softer.Knead the dough again for 2-3 minutes.Dust the counter with a little flour and roll the dough into 1 or 1/2 cm thickness.The dough should be neither too thick nor too thin.Brush them with melted butter or oil so that it does not become too dry.
Cut the donuts with the help of a donut cutter.If you don't have a donut cutter you can always improvise with a glass and a cap of a bottle.
Proof them again for another 2-3 hours.You can either dust the surface with flour and place the donuts or use butter paper.They will puff up .
Heat up oil in a pan for deep frying.Once hot add the donuts and fry till golden brown.To test whether the oil is hot enough or not drop a piece of the dough.If it immediately floats on the oil your oil is ready.
Your soft and delicious donuts are ready.You could either dust them with powdered sugar and cinnamon or just glaze them with sugar glaze,honey glaze or chocolate glaze (for the chocolate glaze melt compound chocolate and dip the donuts directly or add food color into the melted chocolate for that extra oomph).Once you are done giving that last touch to your donuts grab one and Eat it up!:)