Egg-free No-fry Doughnuts

 

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This is a celebration post. My foodie group ,Chef at Large, is 100 K members strong today! All my food madness started there. I had never baked till I joined CaL and it is a thrice a week affair now!
So here are no egg, no fry, cinnamon and sugar dusted doughnuts. I have played around with the Gibassier recipe and made these. They are heavenly when eaten fresh out of the oven. Warm them under a hot grill and they are as good as fresh! Top them with chocolate sauce, orange sauce,melted white chocolate or anything you like.
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Ingredients
Biga is a bit of dough you knead a day prior to baking bread.
For the Pre-ferment (Biga)
All Purpose Flour/Maida- 1 ½ cup
Milk-  ½  cup milk
Instant yeast- 1/16 tsp ( about a largish pinch)
Making the Biga/Pre-ferment
The biga / pre-femented dough needs 14-16 hours to ferment. It is best to make it a night ahead of the day of baking. Mix all the ingredients listed above and knead into a soft dough. Put it in a greased bowl, cover and leave for about 16 hours (may need more time in case of cold weather). It doubles up and develops air pockets.

For the Dough

All the pre-ferment/ Biga from above
APF (All Purpose Flour)/Maida- 3 ¼ cup
Instant Yeast- 1 ¾ tsp
Warm water – 3 Tbsp and Sugar -1 tsp(to prove the yeast)
Olive oil- ¼ cup + 2 tbsp
Butter ( slightly soft at room temperature)- 1/3 cup
Baking powder- 1/2 tsp
Sugar- 1/2 cup
Salt- ¾  tsp salt
Orange juice- ½ cup
Lemon juice- 1 tsp
Lemon rind- ½ tsp
Orange zest- 2 tsp

For topping the doughnuts
Ghee/butter
Powdered sugar and cinnamon
(chocolate sauce, orange glaze, lemon glaze, white chocolate sauce- anything you fancy really! )
Method
Warm 2 Tbsp water, stir in 1 tsp sugar and add the yeast. Leave covered to bloom for 10-15 minutes till it becomes frothy.
Mix the APF(Maida), salt, sugar and baking powder.
Mix olive oil, orange juice, lemon juice, lemon rind and orange zest
Break the Biga into chunks and add in.
Add the yeast mix and the fruit zest mix to the flour and mix well with a wooden spatula/ladle.
Start kneading. Do not add more water unless required. It is a sticky dough but will come together after some time.
Add the melted butter gradually and knead for 10-15 minutes to get soft dough.
Leave covered for 1 ½ – 2 hours till it doubles up.
Gently knock down the dough and divide into 2.
Roll out about ¼ inch thin and cut out doughnuts.
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In case you don’t have a doughnut cutter get creative. I used a small glass and a brand new glue stick.
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Repeat with the other half.I got 24 large sized doughnuts.
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Leave covered for another 40 minutes till they puff up nicely.
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Preheat  the oven at 180c (350F) for 20 minutes and  bakefor 10 -15 minutes till they are nicely browned.
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Remove and brush immediately with melted ghee/clarified butter.
Dust with powdered sugar and cinnamon.
Serve warm or sit them under a hot grill for 7-8 minutes just before serving.

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A Caramelised Onion ,Garlic,herbed Boule and some Paninis

My weekend bake was a hearty boule with the earthy flavours of caramelized onion and garlic with herbs. Made some Tomato Basil Mozarella Paninis too. I am slowly increasing the whole wheat percentage in my bakes and with the Biga in play,I am amazed at the lightness of the bread despite the whole wheat!  Been reading The Break Baker’s Apprentice: Mastering the art of Extraordinary Bread by Peter Reinhart- about the only book I am reading off late, and that is making me want to experiment with tastes and textures. This boule was a joy with its cracked crackling top.
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For the Pre-ferment (Biga)
All Purpose Flour/Maida- 1 ½ cup
Milk-  ½  cup milk
Instant yeast- 1/16 tsp
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Preferment, noun: A combination of flour, water, and sometimes yeast that is prepared in advance (as in pre-fermentation) and then mixed into the main body of the dough as an additional ingredient.
Making the Biga/Pre-ferment
The biga / pre-femented dough needs 14-16 hours to ferment. It is best to make it a night ahead of the day of baking. Mix all the ingredients listed above and knead to a soft dough. Put it in a greased bowl, cover and leave for about 16 hours (may need more time in case of cold weather). It doubles up develops large air pockets.
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All of the Biga
Whole wheat flour/Aata- 2 cups
All purpose flour/Maida- 1 ¼ cup
Yeast – 1 ¾ tsp
Sugar- 2 Tbsp
Warm water- ¾ cup (to prove the yeast)
Baking Powder- 1/2 tsp
Salt – 2 tsp
Caramelised onion- 1 large, chopped and sauted in ½ tsp butter till it becomes brown
Garlic Powder- 1 tbsp (or fresh minced garlic)
Mixed herbs, fresh or dried- 1 Tbsp
Olive Oil- ¼ cup

Start with blooming the yeast. Warm ¾ cup of water and add the sugar and the yeast. The water should feel warm on the underside on your wrist. Leave covered for 10-15 minutes till the mixture froths well.
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Meanwhile, mix the flours, salt and baking powder. Add the onions, garlic powder, spices and herbs- oregano, rosemary, parsley, pepper and chili flakes. Mix well.

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Break the Biga into chunks and add to the flour. Mix everything well with a wooden spatula.
Add the warm water gradually and knead for 7-10 minutes. Add the olive oil and knead till it is incorporated into the dough.
Add the butter and knead till for another five minutes. The dough will now be supple and non-sticky.
Transfer to a greased bowl, cover it and leave for 1 and ½ – 2 hours till the dough doubles up.
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Transfer to a work surface and shape as per choice.
I made a boulle and six Panini breads.
To shape the boulle roll it with gentle hands,transfer to a round baking pan and pinch the surface to give it a little uneven top surface.

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To shape the Panini breads, simply flatten and elongate and place on a greased baking tray.

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Leave them covered for about 45 minutes till they double and bake at 180C for 15-20 minutes.
Boule Panini

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I made some garlic flakes and garlic powder at home. Very handy when in a hurry and easy to sprinkle over sandwiches and curries too!
Simply roast the crushed garlic on the lowest oven temperature, flipping midway. Once completely browned, cool and store as it is in case you want flakes. Grind to get garlic powder. It does tend to bunch up but stays good for up to a month.

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To get a single loaf the following measures should work. I usually knead a big lot and make different kinds of bread.
For the Pre-ferment (Biga)
All Purpose Flour/Maida-  ¾  cup
Milk-  ¼  cup milk
Instant yeast-  a pinch

For the bread
All of the Biga
Whole wheat flour/Aata- 1 cup
All purpose flour/Maida- ½ cup and a tsp
Yeast – 1 tsp
Sugar- 1 Tbsp
Warm water- ¼  cup (to prove the yeast)
Salt – 1 tsp
I am taking this Boule and the Paninis to Angies Fiesta Friday. Fun time 😀

Gibassier- a French pastry like bread with flavours of orange and anise

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This is the first time I baked with the Biga/sponge/pre-ferment and I kicked myself for not having done it earlier. As much as I love baking, I was too lazy to go the Biga way though I had been reading about it for some time. I am so glad I finally did!

Biga/sponge/preferment/poolish defined – A combination of flour, water, and sometimes yeast that is prepared in advance (as in pre-fermentation) and then mixed into the main body of the dough as an additional ingredient. You can find a lot of information here on baking with preferment.
So basically it is a bit of dough you need to knead a night or (14 hours) ahead  of your baking time.
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Gibassier– this mildly sweet, pastry like, fruit flavoured French bread just stole my heart, and the boys all but applauded! Happiness and Joy: D
It is not difficult to bake. Just that it needs to be planned a day ahead to prepare the Biga- but totally worth it! We loved the beautiful texture and the heavenly aroma from the fresh orange juice used.

Gibassier is traditionally made with fruited olive oil and spiced with anise, candied orange peel and orange blossom water. Fancy ingredients like Orange Blossom water and candied orange peel are a farfetched dream in my small town so I used fresh fruit instead. I had an orange and some peaches and used these to bake the Gibassier. The flavours were beautiful!

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Ingredients

For the Pre-ferment (Biga)
All Purpose Flour/Maida- 1 ½ cup
Milk-  ½  cup milk
Instant yeast- 1/16 tsp

Making the Biga/Pre-ferment
The biga / pre-femented dough needs 14-16 hours to ferment. It is best to make it a night ahead of the day of baking. Mix all the ingredients listed above and knead into a soft dough. Put it in a greased bowl, cover and leave for about 16 hours (may need more time in case of cold weather). It doubles up and develops air pockets.
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What I also did the previous night (Fruit zest mix)
I chopped the 3 peaches I had, juiced an orange, grated the zest. I dropped the peaches and the zest into the orange juice and left it covered in the refrigerator overnight, while the biga got done.

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For the Dough

All the pre-ferment/ Biga from above
APF (All Purpose Flour)/Maida- 3 ¼ cup
Instant Yeast- 1 ¾ tsp
Warm water – 3 Tbsp and Sugar -1 tsp(to prove the yeast)
Olive oil- ¼ cup + 2 tbsp
1/3 cup  butter ( slightly soft at room temperature)
Baking powder- 1/2 tsp
Anise seeds/ Saunf- 2 Tbsp
1/2 cup granulated sugar
3/4 tsp salt

For Glazing and Dusting the Gibassier
Melted ghee(clarified butter)- ½ cup
Powdered sugar/vanilla sugar/icing sugar- ½ cup (use as desired)

Warm 2 Tbsp water, stir in 1 tsp sugar and add the yeast. Leave covered to bloom for 10-15 minutes till it becomes frothy.

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Mix the APF(Maida), salt, sugar and baking powder.
Add the anise and olive oil  to the fruit zest mix.

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Break thr Biga into chunks and add in.

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Add the yeast mix and the fruit zest mix to the flour and mix well with a wooden spatula/ladle.

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Start kneading. Do not add more water unless required. It is a sticky dough but will come together after some time.
Add the melted butter gradually  and knead for 10-15 minutes to get a soft dough.

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Leave covered for 1 ½ – 2 hours till it doubles up.

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Gently knock down the dough and divide into 12 balls.

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Shape them into balls and rest them for 15 – 20 minutes.
Shape each ball like a ‘D’.

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Make three cuts on the D- one in the centre and two on the sides. I used a butter knife for making the cuts.

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Make 4 slits on the arched side (outer side) of the D.

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Gently, life the shaped gabassier and transfer to a greased baking tray. Stretch the gibassiers while placing them on the tray so that the cuts show clearly.

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Leave covered for another 40 minutes till they puff up nicely.
Preheat the oven at 180c (350F) for 20 minutes and  bakefor 10 -15 minutes till they are nicely browned.
Remove and brush immediately with melted ghee/clarified butter.

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Dust with powdered sugar/ icing sugar/vanilla sugar.

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Serve warm or sit them under a hot grill for 7-8 minutes just before serving.
I made 6 gibassiers and used the rest of the dough to make these cuppies. These, warmed and topped with some chocolate sauce were heaven on the palate!
If you are too lazy to shape them, cuppies are the way to go 😉

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Recipe Source- Ciril Hitz’s Baking artisan and pasteries Book with help from the eggless version here.
I was first introduced to this delightful bread on Manish Bhalla’s blog here. 

I am taking these yummy orangey sweet delights to Angie’s Fiesta Friday. Let’s party! Many thanks Jhuls and Selma for the rocking time!

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