Yeast-free donuts
Votes: 4
Time: 50 min.
Complexity: average
Quantity: 12 donuts
Complexity: average
Quantity: 12 donuts
In America, yeast-free donuts are also called "muffin donuts" because the dough is mixed almost like a muffin. It rises with baking powder and can be flavored with various additives. As a result, these donuts are delicious and sweet, and don't require glazing. Their texture is reminiscent of a moist, dense cake. Yeast-free donuts are also easy to prepare: there's no need to knead the dough by hand. It's piped into rings using a pastry bag, set in the refrigerator, and after a few minutes of deep-frying, you can enjoy golden donuts with a slightly crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 2 tsp baking powder
- 1 teaspoon freshly grated nutmeg
- 3/4 tsp salt
- 2 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg + 1 yolk
- 0.5 cups whole milk
- 1 tsp vanilla extract
- Confectionery fat, for frying
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Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper. Using a glass or 3-inch cookie cutter, draw 12 circles on the parchment, leaving space between them. Turn the parchment over and lightly spray with cooking spray. Fit a 1-cm round tip to a pastry bag, or snip a 1-cm corner from a large plastic bag.
- In a medium bowl, sift the flour, baking powder, nutmeg, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed for about 2 minutes. Beat in the whole egg and yolk until the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla extract, scraping down the sides of the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture and knead the dough (do not overbeat). Transfer the dough to the prepared pastry bag.
- Using the circles as a template, pipe the dough into 8 cm diameter rings. Pipe the remaining dough onto parchment paper into 2.5 cm balls. Refrigerate while you heat the fat, or cover with plastic wrap and refrigerate overnight.
- In a large saucepan, heat about 6 cups of shortening over medium-high heat to 350°F (170°C). Once the shortening has melted, there should be about 2 inches of liquid in the pan. Using scissors, cut the parchment around each donut, leaving a 1-inch (2.5 cm) gap from the dough. Carefully place 2 donuts in the hot shortening and remove the parchment with tongs.
- Fry until golden brown, 1 minute 30 seconds per side. Fry the doughnut holes for 30 seconds per side. Remove from the pan with a slotted spoon and drain on paper towels. Reheat the fat to 170°C (350°F) and repeat with the remaining doughnuts.
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