Eggless doughnuts

Since I started work in KL, Isetan Foodhall in KLCC is my place to shop for luxury-expensive-items at a much lower price compared to other supermarkets in KL. I mean it and this gives me the excuse to buy my favourite Queen's bread from their bakery. Next best thing to a brioche since I have not seen brioche here in KL. I forgot to buy a loaf back from Sydney. I am crazy like that. While paying for my loaf of bread the other day, a child passed a tray of doughnuts to her father and that made me crave for doughnuts but the line to pay was too long and I was rushing for my train so I convinced myself I can make better doughnuts for myself than buy them. Never got around making them until today because I have been busy and sick at the same time. Not fun! Feeling much better now so I decided to make myself sugary strawberry jam filled doughnuts! This time I made my doughnuts eggless because dad is vegetarian and he loves doughnuts as well!

Oh my sugary goodness of strawberry jam filled doughnuts!

This recipe is heavily adapted from my last doughnut recipe. My version of the doughnut recipe without eggs and it turned out remarkably awesome!!!!!=D

(A)
7g dry yeast
1 tablespoon caster sugar
30ml lukewarm whole milk
1 teaspoon plain flour

(B)
1 1/2 cups superfine flour
45g unsalted butter, melted
a pinch of salt
1 tablespoon + 1 teaspoon caster sugar
1/2 cup lukewarm milk

1 small jar of your favourite jam for filling
2 cups vegetable oil, for deep frying
extra caster sugar, for rolling

• Combine (A) in a small bowl. Mix well. Cover and leave for 20 minutes until it froths up.
• Mix the flour, salt and sugar in a large bowl. Make a well in the centre. Add the yeast mixture, then milk and melted butter. Using a whisk, slowly  incorporate the flour mixture and then, using a wooden spoon or spatula, mix until you have a smooth soft dough.
• Cover with a tea towel and put in a warm place for 1 – 2 hours ( In Malaysia it took only 30-45 minutes) until it has doubled in size.
• Dust your hands and an empty plate with flour. Scope a small ball of dough and roll the ball until smooth (not too long) then flatten the dough big enough to cover a small scoop of jam which you will spoon in the centre of the flatten dough. Place jam in the centre and small form a ball again and place the balls in the flour dusted plate. Once all completed, cover with a tea towel and allow it to rise again for 15-30 minutes until double in size.
• Heat the oil in a deep frypan or saucepan to very hot, 175°C (350°F). There needs to be enough oil so that the donuts can float, at least to a 2 cm depth.
• Fry the donuts (no more than 6 at one time) on both sides until golden brown. Remove from the oil with a slotted spoon, drain on paper towel and then roll in caster sugar.
• Eat almost immediately.

 

It gave me around 20 medium size doughnuts! =)