After many (MANY) days of pondering.... pondering...about doughnuts and which one exactly would make me the most happiest human on earth, I tried a recipe. And yeah they had to be eggless, as mum is anti-egg. She is so my weight gain preventer; I tempt her tiny body with fatty, sugar filled foods I experiment with and hope she bites. :)
So, first of all, these did not come up the texture of Dunkin doughnuts. And don't kill me for this but the one time I tried a krispy kreme, it was the opposite of "sheer heaven". These were more cake-like, and non spongy. I suppose the recipe creator could have been going for cake doughnuts?
1 c flour, 1/2 c sugar, 1 1/2 ts baking powder, 1/2 ts nutmeg, pinch nutmeg
mix those and in a seperate saucepan warm up 1.2 c milk, 1/2 ts vanilla, 1/2 ts vinegar, 1 energy egg, 4 tb butter
Mix until just combined and bake for 12 min at 350F.
Now mine must have baked for half an hour, plus not having a mini doughnut pan, I used souffle cups, 6 of them. Afterwards, for the topper, I added a mix of choco chips and heavy cream. No measurements- just jumped it. So, these thingies not being fried and having no eggs for those allergic to them, seem to be a nice breakfast or snack. They taste the best the day of, and lose moisture bit by bit the days afterwards. But don't worry you should gobble them up anyway.
P.S I shall post again when I make a yeasty doughnut I am hoping will have more crumb 'spring', than his one.
