Eggless Assorted Doughnut

Add warm milk, sugar and yeast into a bowl, cover with lid and wait for 15 minutes or till yeast will becomes foamy.

Shift the flour in a big bowl, add salt, baking powder, butter, vanilla essence and yeast mixture and mix well to make a soft dough. You can add little warm water if required. Cover the bowl and set aside for 40-45 minutes until double.

Once dough doubles, add flour on kitchen surface and punch it down, knead it again for 3 minutes and make a ball.

Dust the flour and roll the ball into 1/2 inch thick circle.

Now take a medium sized round lid of any bottle or steel glass or cookie cutter and cut the flattened dough into small discs.

Take a small lid of small bottle, press on centre of each disc and make small holes, it is the perfect shape of doughnuts.

Line a tray with butter paper. Place the doughnuts on this tray, cover the tray with plastic wrap and keep aside for 30 minutes.

Heat oil in a deep pan and fry the doughbuts on a medium flame till golden brown, remove it on parchment paper and keep aside.

Method of making Sugar glaze:

Mix all the ingredients of sugar glaze and mix it well to make sugar glaze. Divide the sugar glaze into two portions and add pink colour into any one portion and mix. Dip few doughnuts into white and pink sugar glaze and coat them 3/4th portion from top. Top with coloured sprinkles.

How to make chocolate ganache:

Break the chocolate into small pieces. Put the chocolate into a heatproof bowl, set over a pan of simmering water and leave to melt. Do not let the water touch the bottom of the upper pan. Only let the water simmer. Add butter and mix. Do not allow to it to boil or you may burn the chocolate. Stir until completely melted. Remove from heat and leave it cool for 10 minutes.

Dip the remaining doughnuts into melted chocolate and coat them 3/4 th portions from top. Top with pink sprinkles. Place on a plate and serve.