Wednesday, 17 January 2018

Yeast-Free Glazed Cake Doughnuts.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful


Which basically means we get to eat them quicker.

You guys, don't get me wrong.
I love a good yeast doughnut as much as the next person but when I came across this yeast-free version last year, I was instantly hooked. By cutting out the yeast from the recipe, we literally halve the usual doughnut making time.

All we're going to do today is mix up a simple batter, shape it into doughnut rings, fry them and glaze them in an easy vanilla glaze. I love how the glaze sets up on these cake doughnuts. They almost look like they've been covered in a thick frost.

Also, I do know that posting doughnuts in January is probably never the best idea since most of you may be on a health kick. Which is why I halved the original recipe for these doughnuts to ensure that we only made ten small doughnuts as a little treat for surviving the week.
I kept my doughnuts plain because I prefer them that way but you could most certainly dunk them in sprinkles if you're feeling more festive. Finally and most importantly, the taste. These cake doughnuts were really soft. And because we didn't use yeast, they don't have that background yeast flavour that some homemade traditional doughnuts tend to have. Watch them disappear fast!

Doughnuts, previously: homemade doughnuts // cinnamon sugar doughnuts with citrus chocolate sauce

A Simple List of Ingredients:


For the Cake Doughnuts:
1. Caster Sugar
2. An Egg
3. Vanilla Essence or Extract
4. Butter
5. Sour Cream
6. Plain Flour
7. Cornflour
8. Baking Powder
9. Salt
10. Ground Cinnamon

For the Glaze:

1. Icing Sugar
2. Vanilla Essence or Extract
3. Water

Bismillah, let's begin!


We start with the dough which I made in my stand mixer with the paddle attachment.


Here come the ingredients! Starting with 60g Caster Sugar. You can also use granulated.


Drop in 1 large Egg.


Drizzle in 1 teaspoon Vanilla Essence or Extract.


Melt 15g Butter in the microwave and pour into the bowl.


Beat everything for 2 minutes until well combined.


Now, let's add in all the rest of the ingredients. Starting with 65g Sour Cream.


And, along with:
180g Plain Flour
25g Cornflour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Cinnamon


Beat the dough until you can no longer see the flour and everything is well combined.


And that is the dough done! So easy, right? Let it rest for a few minutes.


While we heat up our oil. In a large, deep pan heat up enough Vegetable Oil to deep-fry the doughnuts. Let the oil heat up slowly over medium-low heat until it reaches a temperature of 190C.

While the oil heats up, let's cut our doughnuts. Scrape the dough out onto a floured surface.


Bring the dough into a ball with flour, as needed.


Roll the dough until ...


... it's 1.5cm thick. 


Let's talk cutters. I recently bought this set and can highly recommend it as the cutters are really sharp and make cutting a breeze.


I used a medium cutter for the doughnuts but you can make them as big or as small as you like.


Cut as many big rounds as you can.


Then, using a smaller cutter, cut out small holes in the middle.


Do not waste the doughnut holes. I fried them up too and they were the ones that disappeared first.


Remove the doughnuts from the dough and using a pizza cutter or knife, make two not very deep cuts on either side of the doughnut. Make sure the cut doesn't go all the way through the dough!


Re-roll and cut out the remaining dough until it's all used up. I made a total of 10 small doughnuts.


Let's fry! Once the oil is 190C, drop in the doughnuts.


Gently fry the doughnuts and their holes in batches over a medium heat until they're a deep golden brown and cooked through.


Drain the doughnuts on paper towels and continue cooking the rest. Then, we can glaze!


The vanilla glaze starts with 280g Icing Sugar.


2 teaspoons Vanilla Essence or Extract


And, water as needed. 


I like to add a drop at a time and keep whisking until ...


... I have a smooth glaze that is thick but still a little runny. If yours is too thick, add more water. Too thin? Add more icing sugar.


Yes! It's time to glaze. I like to put my doughnuts onto a wire rack with baking paper underneath to catch any drips.


And now, we dunk!


You can dip only one side in the glaze or be like me and go slightly messier - dip the whole doughnut into the glaze!


Let the doughnuts sit on the wire rack until the glaze has set. But if you want to put sprinkles on them, get them on before the glaze sets.




I love how the glaze looks once set. I think we should try one!


Guys, these doughnuts were so soft. Really cakey and fluffy on the side with the sweetest crisp glaze. 


Definitely one to make this weekend.

Yeast-Free Glazed Cake Doughnuts.

Fried yeast-free cake doughnuts dipped in a vanilla glaze.

Prep Time: About 30 minutes.
Cook Time: About 15 minutes.
Serves: Makes 10 small doughnuts.

Ingredients

For the Doughnuts
60g Caster Sugar
1 large Egg
1 teaspoon Vanilla Essence or Extract
15g Butter, melted
65g Sour Cream
180g Plain Flour
25g Cornflour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Cinnamon
Vegetable Oil, to fry

For the Vanilla Glaze
280g Icing Sugar
2 teaspoons Vanilla Essence or Extract
Water, as needed

Make the dough:
In a large bowl, beat together the sugar, egg, vanilla and melted butter for 2 minutes until well combined. Add in the sour cream, plain flour, cornflour,  baking powder, salt and ground cinnamon. Beat until everything is mixed in and you have a sticky dough. Let it rest for a few minutes.

Heat the oil:
In a large deep pot over a medium-low heat, heat up enough vegetable oil to deep fry. The temperature should be 190C.

Shape the doughnuts:
Scrape the dough onto a floured surface and bring it together with your hands. Roll it out until about 1.5cm thick. Use a medium biscuit cutter to cut rounds and small biscuit cutter to cut the doughnut holes. Re-roll the dough and keep rolling and cutting until all your dough has been used up. Use a pizza cutter or knife to make two cuts on either side of each doughnut.

Fry the doughnuts:
Gently fry the doughnuts and their holes in batches over a medium heat until they're a deep golden brown and cooked in the middle. Drain well on paper towels.

Glaze the doughnuts:
Whisk the icing sugar, vanilla and water until you have a thick but still runny glaze. Dip the doughnuts on both sides in the glaze allowing any excess to drip off. Let them set on a wire rack.

Serve:
These doughnuts are best fresh but are still tasty the next day. Enjoy!

{adapted from laura in the kitchen}

Keep me in your duas please, and enjoy your doughnuts!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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