Nepali Donuts

Ingredients

• 3 cup All-purpose flour (Maida)
• 0.5 cup Sugar (Adjust to taste)
• 1 tbsp Active dry yeast
• 1 cup Warm milk
• 2 tbsp Butter (Melted)
• 1 Egg (Room temperature)
• 0.25 tsp Salt
• 2 cup Vegetable oil (For deep frying)

Steps

1. 1

   In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, add the all-purpose flour and salt. Create a well in the center.

3. 3

   Pour the yeast mixture, melted butter, and the beaten egg into the well of the flour.

4. 4

   Mix the ingredients together and knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour.

5. 5

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

6. 6

   Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness.

7. 7

   Cut the dough into donut shapes using a cutter or two different sized glass rims. Let the shaped donuts rest for another 15-20 minutes.

8. 8

   Heat the vegetable oil in a deep pan or kadai over medium heat.

9. 9

   Carefully drop the donuts into the hot oil and fry until they are golden brown on both sides, about 2-3 minutes per side.

10. 10

    Remove the donuts from the oil and place them on a paper towel to drain excess oil. Serve warm with milk tea.

Notes

These are traditional Nepali-style donuts, which are often less sweet than American glazed donuts. They are best served fresh and warm. Some variations include dipping them in a simple sugar syrup or dusting with powdered sugar.

Nutrition per serving

• breakfast
• snack
• nepali
• donuts
• fried
• vegetarian