Eggless Doughnuts With Orange Cream
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
Only 5 days to Carnival. The fun starts today with ‘Fat Thursday’ as we call it. Like in other places, it gets really festive during these five days. People dress up, they go out and celebrate at processions, and of
Not sure about other places, but doughnuts are a big part of the Carnival in Slovenia. Each family has its own secret recipe and its favorite fillings. My mom is the one in charge of making doughnuts every year. She’s the true doughnut Yoda of the family. For years I was eating her doughnuts and never tried to make my own. This year, I decided it’s time to change that.
As you know, if you’ve been following me for a while, my son’s allergic to eggs so I’m always on search to find good eggless solutions for common foods. So why not make eggless doughnuts?
Recipes like these rarely turn out great in the first attempt but this one was spot on after the first try. It was fluffy and so incredibly soft. An stayed that way even the second day. We ate them all in a day but I always leave a bit to test how something tastes and looks the next day. These held really well which can sometimes be a problem with eggless pastry.
Since it’s still citrus season I also made an eggless pudding cream with some mandarine and orange zest to fill those delicious doughnuts. I made vanilla pudding cream, but you can play a bit here and add some cocoa powder in as well. Hmmm, I might try this as well! 😀
Do you have a ton of oranges on spare? Trust me, you’re not the only one 🙂 Why not make a delicious Dried fig and blood orange tart?
Eggless Doughnuts With Orange Cream
Ingredients
Eggless doughnuts
- 500 g plain flour
- 6 TBSP sugar
- 3 dl milk lukewarm
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1 pack dried yeast
- 1/4 tsp salt
- pinch of turmeric
- zest of 1/2 lemon
Orange Pudding Cream
- 250 ml milk
- 15 g corn starch
- zest of 1/2 orange
- zest of 1/2 mandarine
- 1/2 tsp vanilla seeds or vanilla extract
Instructions
Eggless Doughnuts
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In a small bowl mix dried yeast 1 dl of warm milk and 2 TBSP of sugar. Cover and let sit for 5-10 minutes so the foam starts to form.
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Meanwhile, combine flour, sugar, salt, lemon zest and turmeric in a big stand mixer bowl.
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After the yeast has started to foam add it to the flour. Add the remaining lukewarm milk and mix on medium speed for a minute.
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Add oil and melted butter and mix for 10 more minutes od medium-high speed.
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Cover the bowl with plastic wrap and leave to rise in a warm place for about an hour or until the dough doubles in size.
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After the dough has risen roll it out on a lightly floured surface to about 2.5 cm thick (without kneading it whatsoever). Use doughnut cutters to cut out circles or use a knife to cut any desired shapes.
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Leave the doughnuts to rise for about 15 minutes.
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Meanwhile, heat the oil to 140°C. A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.
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Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.
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Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.
Orange Pudding Cream
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Mix corn starch with 50ml of milk to form a lump-free paste.
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Bring the remaining 200ml of milk to a simmer and add the starch mixture. Whisk continuously until the pudding has thickened to a very think mixture. Cover and leave for 10 minutes to cool a bit.
Filling the doughnuts
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Pierce the crust of each cooled doughnut with the piping tube and pipe a little pudding into each doughnut. Do not whisk or stir the pudding when transferring it to the piping bag or it will go runny.
How many grams of yeast would 1 packet consist…please suggest
Hi Suzanna,
a packet is 7g grams of yeast.
Enjoy baking,
Anja
Mam
.i made this donut..it puffed well in oil , well white ring too just like ishown pic and also taste was amazing
But, i got on problem. I made half of these recipe, it gives me around 5 bombolini.. now problem is 1st two bombolini puffed from both side, like shown in pic.. but the rest only rise from one side and other side is flat. And some not puffed up well.. plz suggest me on this why this happened. I tried 2 times, same result.
(And also , 1nce 2nd rise done on counter can i just put 2nd rise bombolini in friedge till frying process complete. Bcoz i live in india and temperture is very high, it over prof quuckly..)
What you suggest
Hi Priyanka,
it could be that your doughnuts over-proofed if they were in a hot place. You can place them in the fridge while another batch is frying, just make sure they don’t over-chill, otherwise they might turn raw in the center after frying. Hope this helps a bit.
What is 3 dl milk? And How to get white ring over donut i tried so many times but not getting such ring? Plz tell if their is any trick
Hi Priyanka!
That’s 1 1/4 cup of milk. For a nice and even white ring I always use a thermometer to control the temperature, but it is also very important to shape them evenly and make sure they have properly risen.
Hope I helped!
Love,
Anja
Mam
.i made this donut..it puffed well in oil , well white ring too just like ishown pic and also taste was amazing
But, i got on problem. I made half of these recipe, it gives me around 5 bombolini.. now problem is 1st two bombolini puffed from both side, like shown in pic.. but the rest only rise from one side and other side is flat. And some not puffed up well.. plz suggest me on this why this happened. I tried 2 times, same result.
(And also , 1nce 2nd rise done on counter can i just put 2nd rise bombolini in friedge till frying process complete. Bcoz i live in india and temperture is very high, it over prof quuckly..)
What you suggest
A lovely sounding recipe your images are awesome…
Thank you so much dear Carol 😀