Did you ever wonder if you can make your own mini doughnuts at home? Just the thought of having those warm fresh baked doughnuts with shiny chocolate glaze makes me so happy. When my son was turning 6, Chandni Daga (Krish’s aunt) owner of Cici’s Delights baked fresh doughnuts for his Birthday party. I have to admit Bobby and I ended up eating most of them. We are so excited to share these perfectly experimented egg less doughnuts recipe for all your special celebrations or no celebrations. I promise they are divine at anytime of the day. Follow the steps carefully to master these delicious treats.
INGREDIENTS
2 1/4 oz package yeast
1/4 cup water
1 1/2 cup lukewarm milk (scalded, cooked)
1/2 sugar
1 teaspoon salt
2 vegan eggs
1/2 cup shortening
canola oil for frying
For Sugar Glaze
4 cup powdered sugar
1/2 cup milk
1 pinch salt
Mix all the ingredients to a smooth pourable glaze.
For Chocolate Glaze
1 1/2 cups confectioners sugar
4 tablespoon cocoa powder
2 teaspoons vanilla
Shift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time to make a smooth, pourable glaze.
PREPARATION
Step 1
Dissolve yeast in warm water.
Step 2
Add milk, sugar, salt, egg replacer, shortening, and 2 cups flour in the
Step 3
Beat on low for 30 seconds, scraping constantly. Stir remaining until smooth.
Step 4
Cover the dough for one hour to let it rise or double
Step 5
Turn the dough onto the floured surface and roll the dough 1/2 inch in thick with the rolling pin
Step 6
Roll the dough in round, cover it for another 30-40 minutes
Step 7
Heat the canola vegetable oil in the large pan to fry the doughnuts. Cut and fry the donuts for 1 min on each side or until golden brown and pour the glaze after all the doughnuts are done.
