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! =)

Vegetarian light sugee fruit cake

Sugee (semolina) cake is one of my favourite cakes. I love the simplicity of the cake, especially when a good butter is used. I just found out golden churn is no longer available in Malaysia because it is not halal. Well I never knew only the Muslims used butter,no offence. Now I have to search for a butter of same quality. Simplicity of a good butter based cake always satisfies my cravings for something sweet.

I have been on a search for a good sugee cake recipe besides my maternal grandmother's christmas sugee cake because I didnt want something rich. And tried a really good sugee cake the other day by a good baker in KL but I was a little late in noticing, the cakes were all sold out everywhere.So I decided to bake my own. I finally found a recipe I wanted try out, got dad to get me sugee flour on his way back home and when I was about to make the cake,I found I ran out of eggs, I needed 15 eggs!! I bought 20 eggs over the weekend!!And as of yesterday,Wednesday I ran out of eggs. I went over to my cousins place to 'borrow' a few eggs from them but to no luck, but aunt gave me her own vegetarian sugee cake recipe to try out. I didn't hesitate to take her recipe because I wanted to have some cake to snack on and I didnt have eggs plus I didn't have a proper recipe to rely on.

I did some minor minor changes to the recipe to my liking and it turned out perfect! I dont mean my aunt's recipe had flaws but I used different fruits & nuts to my liking. At first dad was sceptical about a vegetarian cake but when he ate it, he loved it. Now my maid wants to make this cake for her birthday.

Ps:- please excuse the cracks on the cake,I made a mistake of the oven temperature and the oven was very hot for the cake.

A:

250g butter

400g condensed milk

400g hot water

1 1/2 teaspoon vanilla paste

B:

150g mixed peel

150g yellow raisins

100g cashew nuts

C:

350g sugee flour

1 teaspoon baking powder

1 teaspoon soda bicarbonate

pinch of salt

• Line a 9 inch square pan with butter and flour and leave aside.
• Place butter,condensed milk & vanilla essence in a large bowl. Fill empty condensed milk tin with hot water and 'wash' the tin to get the excess off the tin. Pour the water into the large bowl and let butter melt completely and let mixture cool.
• Add (C) in the butter mixture and stir until combined.Finally add (B) and stir again. Let mixture stand for 45 minutes to let sugee absorb the liquid from the mixture.
• Bake in a preheated oven of 180C for 45 minutes or until cake tester come out clean.