Eggless Donuts

          This month, for our Eggless Baking Group, we had to make Eggless Donuts. Initially I thought of skipping it, since there was a lot of travelling and I hardly had a chance to cook anything, leave alone donuts. At the same time, I didn't want to miss it too, so finally I made it today morning, clicked and edited the pictures in the afternoon and posting it in the evening, all on the same day. Once again, I am happy I have joined this group, otherwise the lazy me would have easily postponed it for some other time. This time, I have used yogurt/ curd as a replacement for egg, and made the basic glazed donuts, they turned out really soft and fluffy and everybody loved it..

Need To Have
For The Donuts

• All Purpose Flour/ Maida - 5 cups
• Active Dry Yeast - 1/4 oz
• Powdered Sugar - 1/2 cup
• Vegetable Shortening - 1/3 cup
• Warm Milk - 1 cup
• Yogurt/ Curd - 1/2 cup
• Salt - 1 teaspoon
• Warm Water - 1/4 cup

For The Glaze

• Confectioners Sugar - 2 cups
• Butter - 1/3 cup
• Vanilla Extract - 11/2 teaspoons
• Hot Water - 4 tablespoons

You can check the original recipe here.

Method

          Add the yeast to the warm water and leave it for 5 minutes or more, till it foams up nicely. Take the flour, yogurt, sugar, salt, vegetable shortening, adding the 1 cup milk, little by little, make a soft dough.

          Place the dough in a greased bowl, cover and leave it for an hour, till it has doubled in size. Punch the dough, place it on a floured surface, knead it lightly and roll it out, 1/2" thick.

          Cut out donuts from the rolled dough, leave them covered for another hour, till they rise one more time.

          In the meantime, to make the glaze, warm the butter, add the sugar and vanilla extract and mix, add the 4 tablespoons hot water, little by little, till you form a thick glaze, not a watery one.

          Heat some oil for deep frying, add the donuts, fry on both sides and drain them. When it's cold enough to handle, dip it in the glaze and place it on a wire rack till the glaze dries up.

Note
I got 38 medium sized donuts.
When you make the glaze, it should be really thick, otherwise it'll not dry up, it'll be wet and sticky ( learnt it from experience ).
Fry the donuts on low heat ( the oil temperature should be around 175 C ).