Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serving :
Description
This is the first recipe I wrote in my first recipe cook book of mine way back in 1999. I got this recipe from my husbands cousin sister Fathima . She used to live in Colombo , Sri Lanka then . She attended a baking class there and passed on this recipe to me . Yeast is the main key ingredient in this dish so make sure you use good quality yeast . ( it results in real soft donuts ) Photo courtesy Rahima Zenofer .
Ingredients
Ingredients | Quantity |
|---|---|
| flour | 250 gm |
| egg | 1 |
| yeast | 1 table spoon ( level not full ) |
| sugar | 1 table spoon |
| butter | 2 table spoon ( measure and then melt and add to the flour ) |
| milk powder | 2 table spoon |
| salt | to taste |
| water | 3 ounce |
Method
- Mix all the dry ingredients together . Dilute yeast in water and set aside for 2 minutes .
- Beat the egg well . Mix in measured , melted butter , diluted yeast , egg to the mixed dry ingredients .gradually add water little at a time and knead to form a sticky loose dough .
- Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 40 minutes .
- Wet hands with butter and make lemon size balls out of the dough . Flatten the ball in between your palms and make a hole in the Centre with your fingers .In case you have a doughnut cutter , go ahead and use it instead.
- Do the same to all the remaining balls . Leave on a greased tray for half an hour covered.
- Heat oil to deep fry . Deep fry the donuts in medium heat for 5 to 6 minutes till light golden brown in colour on both sides . Drain
- Top with icing sugar or dip in sugar syrup like u do for gulab jamun . I like my donuts dipped in sugar syrup.
- Dip in sugar syrup and remove immediately . Serve warm or hot.
