Cappuccino Doughnuts

CAPPUCCINO DOUGHNUTS

 

PREP TIME: 10 MINUTES                                                     TOTAL TIME: 34 MINUTES

 

COOK TIME: 24 MINUTES     &n

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Product Description

??????INGREDIENTS:

2 CUPS PLAIN FLOUR (MAIDA)

1 TSP SOLAR DRY ACTIVE YEAST

2TBSP SOLAR BREAKFAST SUGAR

½ CUP WARM MILK

¼ CUP BUTTER

½ TSP SALT

1 TSP OIL FOR KNEADING

OIL FOR DEEP FRYING

 

FOR CAPPUCCINO MIXTURE:

½ TSP COFFEE POWDER

½ TSP SOLAR CASTOR SUGAR

1 TBSP SOLAR COCOA POWDER

½ TSP CINNAMON POWDER

 

METHOD:

  • COMBINE SOLAR DRY YEAST, BREAKFAST SUGAR AND 1.5 TBSP OF LUKEWARM WATER IN A SMALL BOWL AND MIX WELL. COVER WITH A LID AND KEEP ASIDE FOR 30 MINUTES SO THAT THE YEAST MIXTURE BECOMES FROTHY.
  • COMBINE THE MILK AND BUTTER IN A SMALL BOWL, MIX PROPERLY AND KEEP ASIDE.
  • MIX THE PLAIN FLOUR WITH SALT IN A DEEP BOWL. ADD THE DRY YEAST MIXTURE TO IT.
  • ADD THE MILK-BUTTER MIXTURE GRADUALLY AND MAKE A SOFT AND LOOSE DOUGH USING WATER, IF NEEDED.
  • ADD OIL TO IT AND MIX THE DOUGH WELL TILL SMOOTH AND ELASTIC.
  • DIVIDE THE DOUGH INTO 2 EQUAL PARTS.
  • SPRINKLE SOME PLAIN FLOUR ON A FLAT, DRY SURFACE AND ROLL A PORTION OF THE DOUGH INTO A 175 mm (7” DIAMETER) THICK CIRCLE.
  • DUST THE RIM OF THE DOUGHNUT CUTTER WITH SOME PLAIN FLOUR AND CUT OUT 3 CIRCLES OF 75 mm (WITH 3” DIAMETER.) DISCARD THE CENTRE ROUND PORTION OF EACH OF THE 3 CIRCLES TO FORM A RING-LIKE SHAPE AND PLACE THEM ON A BUTTER PAPER.
  • REPEAT THE LAST 2 STEPS TO MAKE 8 MORE DOUGHNUTS TILL THE DOUGH GETS OVER.
  • COVER THE DOUGHNUTS WITH ANOTHER BUTTER PAPER AND KEEP THEM IN A WARM PLACE FOR 2 HOURS.
  • HEAT OIL IN A NON-STICK KADHAI AND DEEP-FRY 2 DOUGHNUTS AT A TIME ON LOW FLAME, TILL THEY TURN GOLDEN BROWN IN COLOUR FROM BOTH SIDES. DRAIN ON A PAPER TILL EXCESS OIL IS REMOVED.
  • WILL THE DOUGHNUTS ARE WARM, DIP THEM ONE BY ONE IN THE CAPPUCCINO MIXTURE AND ROLL THEM TILL THEY ARE EVENLY COATED FROM BOTH SIDES.
  • SERVE IMMEDIATELY OR STORE IN AN AIRTIGHT CONTAINER.