Doughnut is a snack much loved by kids and adults alike. There are mainly two variations to preparing this. One being the yeast based doughnut and the other known as cake doughnut. I prefer the latter as it is less time consuming than the yeast based doughnut. I got the recipe from All recipes.
This is one of D’s favourite snack. Sometimes it’s so cute to hear him complain that I haven’t made them in a while. Let me clarify..the “while” here means a month at the most.. Moving on to the recipe..
Flour- 2-3/4 cups
Sugar- 1/2 cup (powder it after measuring for easy mixing)
Baking powder- 1 tablespoon
Salt- 1/2 teaspoon (If using salted butter, omit this)
Ground cinnamon- 1 teaspoon
Ground nutmeg- 1/4 teaspoon
Milk- 1 cup
Beaten egg- 1
Melted and cooled butter- 1/4 cup
Vanilla extract- 2 teaspoons
Oil for deep frying
Sift the flour along with baking powder, sugar,salt, ground cinnamon and nutmeg into a large bowl. Make a well in the centre and add the milk, egg, butter and vanilla into the well and mix till all ingredients come together. Cover and refrigerate for at least an hour. Take out the dough from the refrigerator and turn out into a generously floured surface. Sprinkle some flour on top of the dough. The dough maybe a little sticky. Do not worry. Dust with more flour. Using a rolling pin, roll out the dough into 1/2″ thickness. Cut into desired shape using a doughnut cutter. If you don’t have a doughut cutter, you can use sharp edged bottle caps. Use the bigger cap first and then cut out a hole in the centre using a smaller cap. You can either add the centre portion back into the dough or fry them up. Fry the doughnut in hot oil till they turn golden brown. Dust with caster sugar or you can decorate with any glaze of your choice.