Donuts


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donuts

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
flour250 gm
egg1
yeast1 table spoon ( level not full )
sugar1 table spoon
butter2 table spoon ( measure and then melt and add to the flour )
milk powder2 table spoon
saltto taste
water3 ounce

Method

  1. Mix all the dry ingredients together . Dilute yeast in water and set aside for 2 minutes .
  2. 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 .
  3. 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 .
  4. 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.
  5. Do the same to all the remaining balls . Leave on a greased tray for half an hour covered.
  6. 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
  7. Top with icing sugar or dip in sugar syrup like u do for gulab jamun . I like my donuts dipped in sugar syrup.
  8. Dip in sugar syrup and remove immediately . Serve warm or hot.