Last year I remember being prompted by Helen and Peabody to make some doughnuts and then seeing Tanna (who doesn’t usually do doughnuts, because she has a excellent doughnut maker in her Dad!) singing praises of a recipe she used to make doughnuts, from Sherry Yard‘s Dessert by the Yard. This was way back in February of 2008. I asked her for that recipe which she sent me soon after, but it’s taken me almost 1 1/2 years to getting around to make them!!
The first thing that had me a little wary about this doughnut recipe was the need for 4 large eggs! I had a feeling I might end up with “eggy” flavoured doughnuts which no one would be willing to eat. So I thought I would try to work a substitution for the eggs. I used tofu and cornstarchinstead, as egg replacer hasn’t arrived in my neighbourhood yet. Then I discovered that I had only 60gms of butter in the fridge, where the recipe asked for 1 stick of butter which works out to 113gms!
I had already mixed the sponge, and since the monsoons had put in an appearance of sorts, it was pouring outside. This definitely wasn’t the time to go shopping! So I forged ahead with whatever I had, kept my fingers crossed (figuratively, of course!) and desperately hoped that my doughnuts would at the least, be edible.
I am happy to report that my “adapted” version of the original version turned out so good I had to post about it. I shall definitely use this recipe again to make egg free doughnuts. This is my version of Sherry Yard‘s brioche doughnut recipe.
They were excellent and I can imagine they must be even better should you choose to follow the original recipe. I have never eaten doughnuts flavoured with cardamom and found it a pleasant change from cinnamon.
I prefer doughnuts that are not glazed or filled with jam, so I just dusted them with powdered sugar. These doughnuts are also not sweet at all so if you like yours sweeter, I would suggest you increase the amount of sugar to 2 or 2 1/2 tbsps while mixing the dough.