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This donut recipe is with a twist.... it doesn't contain eggs nor is deep-fried.
Prep time: 20 mins Cook time: 10 mins Rest time: 90 mins
INGREDIENTS :
For dough :
All-purpose flour 2 1/2 cup
Granulated sugar 1/2 cup
Salt 1/4 tsp
Instant yeast 2 tsp
Warm milk (microwave 35 sec) 1/2 cup
Salted butter (melted) 3 tbsp
Yogurt 6 tbsp
Vanilla extract 2 tsp
For Coating :
Dark chocolate 50 gms
White chocolate 50 gms
Warm milk 3-4 tbsp (as required)
Butter 2 tbsp
Sprinklers or chopped nuts to top with
PREPARATION :
In a large mixing bowl, whisk together 1 cup flour, 1/2 cup sugar, 2 tsp instant yeast and 1/4 tsp salt.
Add 1/2 cup of warm milk, 3 tbsp melted butter, 6 tbsp yogurt and 2 tsp vanilla extract, and whisk vigorously to combine well.
Cover with plastic wrap and rest at room temperature 10 minutes, until some bubbles form on the surface.
Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands.
Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut the donuts using the donut cutter or u can cut circles using a 2 1/2 inch round cookie cutter and a small cutter for the center. Re-roll scraps if needed to make 12 donuts total.
Place donuts on a baking sheet, cover with a tea towel and let rise in a warm place for another 45 min, or until
Preheat oven to 180°C. Bake uncovered in the center rack for 9-10 minutes or until lightly golden on top.
Let the donuts cool down for few minutes then u can melt the dark and white chocolates separately with a tbsp of butter in each.
After melting the chocolates add 2 - 3 tbsp of warm milk to make the coating shiny.
Dip the donuts in the chocolate mixture and sprinkle it with anything of your choice.
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