Donuts

Today I’m sharing my no-egg donut recipe, a request from my vegetarian friends who saw a previous doughnut recipe by my friend Christy. So after a few tries, I found the perfect balance of ingredients for the perfect mouth-watering donuts.

Ingredients

For the Donuts:

• 2 cups all purpose flour
• 2 1/2 teaspoon baking powder
• 1/2 cup sugar
• 1 cup milk
• 2 tablespoon butter
• oil for frying

For the Glaze:

• Around 5 or 6 tablespoons of powdered sugar
• 3 or 4 tablespoons of milk

For the Toppings:

• a handful of coarsely cut roasted peanuts
• a handful of chocolate confetti sprinkles

Preparation:

1. Mix the sugar with the milk
2. Sieve your flour and baking powder over a large bowl
3. Add the butter and mix
4. Add the milk mixture and knead until you form a soft dough
5. Let the dough chill in the fridge for at least 30 minutes
6. Sprinkle some flour on a flat surface and roll out the dough with a rolling pin. You want it to be 1/2 cm thick.
7. Cut the dough using a doughnut cutter. If you don’t have one, use a bowl with a sharp edge (a steel one works) and for the center, you can always use any bottle cap. That’s how I shaped my own donuts.
8. Let the donuts rest on a greaseproof paper for at least 15 minutes.
9. Heat the oil in a large saucepan. Once your oil is hot, add a few donuts but do not overcrowd your fryer.
10. When your donuts rise to the surface, flip them and let them cook until they get this golden color. That’s when you know they’re ready
11. When your donuts are all out, it’s time to work quickly. In a bowl at least larger than the donuts, the ingredients for the glaze. Alter the mixture accordingly with water or sugar. You want it to be more thick than runny.
12. Place each topping in a plate.
13. To decorate your donuts, while they’re still warm, dip them halfway in the glaze and place immediately on the topping you prefer and then, place them on a plate to be ready to serve.