• 2 cups – plain flour
• 1 cup – Milk
• 1/4 cup – Butter
• 1 tbsp – Yeast
• 1/2 tsp – baking powder
• 1/2 cup – powdered Sugar
• Sugar for dusting
• Oil to fry
- Heat the milk in a medium saucepan until warm enough to melt the butter. Pour over 1/4 cup sugar and 1/4 cup salted butter.
- Let cool to room temperature. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes and it should get foamy.
- Add this foamed yeast and 2 cups maida, 1/4 tsp salt and 1/2 tsp baking powder to the milk mixture. Continue adding flour, 1/4 cup at a time, until mixture is a stiff dough, and no longer sticky.
- Slowly mix in the flour until the dough forms a ball. Cover the dough and refrigerate for 30 mins to 1 hour. Let rise until double in bulk.
- Roll out on a floured board to 1/2 inch thick. Cut out dough using doughnut cutter or drinking glass and centre the whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 10 mins.
- Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat.
- Slide dough slowly into the oil to avoid splattering and Deep Fried until they puff up and are golden brown.
- Carefully remove and allow to cool until you can handle them. Then dust the doughnuts with powdered sugar until covered or coat them with melted cooking chocolate.
- Recipe courtesy: Jaisruchi
Recipe courtesy of Jaishree S