Doughnuts are delicious, deep-fried treats with a soft, fluffy interior and a golden, crispy exterior, often coated with sugar or glaze.
Ingredients: Eggs, Maida, Dry yeast, Butter, Salt, Milk, Sugar, Cooking oil, Bura
In a large bowl, mix 500 grams of all-purpose flour, 1 teaspoon of salt, and 50 grams of sugar.
In a separate bowl, combine 200 ml of warm milk, 2 teaspoons of active dry yeast, and 1 teaspoon of sugar. Let it sit for 10 minutes until it becomes frothy.
Add the yeast mixture, 2 beaten eggs, and 50 grams of melted butter to the flour mixture. Mix well to form a soft dough.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Once the dough has risen, roll it out on a floured surface to a thickness of about 1 cm. Use a doughnut cutter or two round cookie cutters (one larger and one smaller) to cut out doughnut shapes.
Place the doughnuts on a tray, cover with a cloth, and let them rise for another 30 minutes.
Heat oil in a deep frying pan or kadai to 180°C. Carefully lower the doughnuts into the hot oil and fry for 1-2 minutes on each side, or until golden brown.
Remove the doughnuts from the oil and place them on a paper towel to drain excess oil.
Coat the doughnuts with powdered sugar or glaze as desired.
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