EGG-LESS NUTELLA GLAZED DOUGHNUTS/ EGG-LESS NUTELLA DONUT/EGGLESS DONUT

INGREDIENTS
2 1/2 cup all-purpose flour
2 tsp active dry yeast
3/4 cup fine powdered sugar
2/3 cup warm milk
2 tbsp melted butter or olive oil

For Nutella glaze:
1/2 cup Nutella
1/3 cup cream( I used Amul fresh cream)

METHOD
Dissolve sugar and salt in 1/3 cup warm milk, sprinkle yeast and set aside for 15-20 minutes to proof. 

In a deep large bowl, mix together flour, sugar. Add yeast milk, melted butter and rest of the milk. The dough will be sticky, mix it with the help spatula or greased hands. Cover it with cling film and keep in warm place for 1-2 hours or till it doubles in size.

If you are living in cold weather, pre heat oven for 10 minutes, switch it off and keep the bowl inside, the warm temperature of oven will help the dough rise fast.

Take out the dough, dust working slab with flour and roll the dough till 1/2 inch (1cm) thick. 

Using round cutter or bowl, cut the dough, use a small round cutter or cap of vanilla essence to cut the inner circle to give it dough shape.

Take a large plate or baking tray, sprinkle dough all over or spread aluminum foil and keep the round shaped doughnuts to rise again until doubles in size, this will take around 1 hour, you can keep in warm oven.

Once it doubles in size, heat oil in pan, preferably a small one to fry one doughnut at a time. Make sure the oil is medium hot, it should not be over hot or cold, else you will have failed results. Deep fry one doughnut at a time on medium flame, adjust the flame accordingly as and when required. Have a close watch while frying as it get fried very fast. Flip and fry from the other side, remove on absorbent paper. Let it come down to room temperature.

For glaze:
Mix together Nutella and cream. Whisk well until combined. If Nutella is not at room temperature, warm it for 10-20 seconds.

If glaze is too thick, add little bit more cream.

Dip doughnuts halfway into glaze and sprinkle crushed peanuts over it and enjoy.