Description
Soft, fluffy, and eggless donuts — can be baked or fried, with sweet glaze or cinnamon sugar toppings.
Ingredients
- 1 ½ cups all‑purpose flour (maida)
- ½ cup milk + ~3 tbsp extra for adjusting dough
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp instant yeast
- ¼ tsp baking powder
- ½ tsp salt
- Oil for frying (if frying method used)
- Optional toppings: glaze, sugar, cinnamon‑sugar, chocolate, etc.
Instructions
- In a bowl, sift together flour, salt, baking powder, sugar, and yeast. Mix well. :contentReference[oaicite:0]{index=0}
- Make a dent in the center, pour in warm milk and melted butter. Mix into a sticky dough. Adjust milk/flour to get a dough that is sticky but not watery. :contentReference[oaicite:1]{index=1}
- Knead the dough for about 5‑10 minutes until smooth and elastic. :contentReference[oaicite:2]{index=2}
- Cover the dough, let it rise in a warm place until doubled in size (about 1 hr, maybe more depending on temperature). :contentReference[oaicite:3]{index=3}
- Punch the risen dough down, roll it out on a floured surface to about 1‑2 cm thick, then cut out donut shapes using ring cutter or round cutter + smaller one for hole. :contentReference[oaicite:4]{index=4}
- Let the shaped donuts rest / proof again until slightly puffy. :contentReference[oaicite:5]{index=5}
- If frying: Heat oil to moderate‑high (≈ 185‑190 °C), fry donuts until golden on both sides. Drain on paper towel. If baking: place in greased donut pan or baking sheet, bake until done / lightly golden. :contentReference[oaicite:6]{index=6}
- While still warm (or after cooling, depending on topping), apply your choice of topping—glaze, sugar, cinnamon sugar, chocolate, etc. :contentReference[oaicite:7]{index=7}
Notes
- The dough will be slightly sticky; don’t add too much flour or donuts can become dense. :contentReference[oaicite:8]{index=8}
- If you don’t have instant yeast, active dry yeast can be used—but you’ll need to proof it (warm liquid, let froth) before mixing. :contentReference[oaicite:9]{index=9}
- Oil temperature matters: too hot and the outside burns before inside cooks; too cool and donuts absorb excess oil. :contentReference[oaicite:10]{index=10}
- Proofing in warm place accelerates rise; cooler ambient temp = longer proof time. Cover dough to avoid drying. :contentReference[oaicite:11]{index=11}
- For baked version, don’t overbake—just until donuts are set and edges lightly golden so they stay soft. :contentReference[oaicite:12]{index=12}
Nutrition
- Serving Size: 1 donut (~ 60‑70g)
- Calories: approx. 230‑300 kcal (fried) / ~180‑200 kcal (baked)
- Sugar: 8‑12 g
- Sodium: 200‑300 mg
- Fat: 10‑15 g (fried) / ~5‑8 g (baked)
- Saturated Fat: 4‑7 g
- Unsaturated Fat: approx. 3‑6 g
- Trans Fat: trace amounts (depends on oil used)
- Carbohydrates: 25‑35 g
- Fiber: 1‑2 g
- Protein: 3‑5 g
- Cholesterol: 0 mg
