Vegan No-knead Baked Donuts!! 

I've always loved donuts and so does my family! But... I'm also not fan of fried food, hence Vegan no-knead baked donuts with a mix of all-purpose flour and whole wheat flour. Sounds scrumptious, isn't it?!! So, lets get started :)

Ingredients:

1. All-purpose flour - 265 g
2. Whole wheat flour - 265 g
3. Instant yeast - 2 tsp
4. Salt - 1 tsp
5. Melted butter - 170 g
6. Honey - 90 g
7. Vanilla extract - 1 tsp
8. Warm milk - 200 ml
9. Flax eggs - 4 tsp whole flax seeds and 12 tbsp of water and let it sit to thicken. (1 mixture is equal to 1 egg and so we’re making four batches for our recipe) 

Method:

1. In a large bowl add all purpose flour and whole wheat flour, yeast on one side and salt on another side and mix well together.
2. In a separate jug, whisk together the milk, honey, flax eggs, melted butter & vanilla extract.
3. Mix the wet ingredients into the dry ingredients with a spatula and you’ll see a wet loose dough. Cover the bowl tightly with a plastic foil and lay a towel over it. In this step, if you find any lumps at all, don’t worry, they will disappear! ;)
4. Let the dough rest at room temperature for 2-3 hours (I usually let it rest for 3 hours if I can) and you’ll see that the dough has risen up and it’s slightly bubbly.
5. Once doubled the in size, place the dough in the fridge overnight ( Don’t remove plastic foil and the cloth above, keep it straight in the fridge). 

To form your donuts: 

1. We’re not going to use donut cutter, instead we’ll find an easy way to form donut shape! ;)
2. First of all, we’re going take out the dough from the fridge and you’ll find a bubbly textured dough which is perfect. It means that all ingredients have played its part.
3. On the kitchen surface, sprinkle some flour and roll the dough and cut them into about equal pieces. 
4. Then, make circle shaped donuts and further, using a piping nozzle, cut the hole in the middle of donuts.
5. Lay your donuts and donut holes (as they can be your full-ball donuts) on a baking tray lined with a thick baking/parchment paper. In case you don’t have a thick baking paper, so double the paper so that donuts don’t get brown too much.
6. Cover again your donuts with a towel and let it rest on a room temperature for around 20-30 minutes. After that, you’’ see them ready to be baked as they’ll be all fluffy (or fried if you wish to :)).
7. Gently brush some melted butter on the donuts and bake them at 190°C for 15 minutes and keep a close eye so they’re not too brown.

Pink Donut Glaze:

1. Icing suger - 187 g
2. Milk - 3 tbsp
3. Vanilla extract - 1 1/2 tsp
4. Fresh Strawberry jam - 2 tsp OR Pink food color - 1 drop

Method: In a bowl, add all the ingredients and mix item well. Whisk them until you get silky and smooth consistency. 

You can store icing at room temperature in an airtight container for 2 weeks.

Chocolate Donut Glaze:

1. Icing sugar - 187 g
2. Milk - 3 tbsp
3. Cocoa - 4 tbsp
4. Vanilla extract - 1 tsp

Method: In a bowl, add cocoa powder and icing sugar and gradually add milk and vanilla extract while whisking all the ingredients well without any lumps. 

Vanilla Donut Glaze:

• Add Icing sugar (187 g), milk (3 tbsp) and vanilla extract (1 1/2 tsp) and whisk it well until you get silky-smooth consistency.

1. Lastly, Dip the donuts in the vanilla, pink and chocolate glazes and set aside and decorate pink ones with sprinklers, chocolate ones with crushed chocolate and during Christmas to add to the holiday vibe, add snowflakes sprinklers. The vanilla ones are ready to eat once dipped in the glaze.

Tip: You can store the dough kept overnight in fridge for 3 days (in fridge).

Enjoy the recipe and let me know your experiences!!! I’m waiting to hear about thoughts and experiences!! Do share and enjoy baking these just like I did! :)