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.
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