Making Nepali Donut in 2 different ways | PLAIN DONUT
Nepalese style plain doughnut or donut
Grew up eating this freshly made Nepali Donuts in Nepal and I was craving for it. So, I decided to make it myself. I am using 2 different methods as I wanted to see if there would be any texture difference - 1) using the cutter and 2) without using the cutter, hand rolled.
In conclusion, hand rolled does give more Nepali donut finish but I found using cutter is easier and quicker. Taste is same either way 😊
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Ingredients:
300g plain flour
4 tbsp sugar
¼ tsp salt
2 tbsp ghee / butter
2 tbsp dry yeast
1 egg
1 cup lukewarm milk
Instructions:
1. Stir together warm milk, salt, 3 tbsp sugar, egg, ghee and yeast. Cover and set it aside for at least 15 minutes so the yeast is activated.
2. In a mixing bowl, mix 1 tbsp sugar and 250g flour then slowly start adding the yeast mixture and knead it well using the spatula.
3. Add rest of the flour and knead it well for 5 minutes then cover it up and leave it to rise for 2 hours.
4. After 2 hours, knead it again for about 2 minutes and cut the dough into equal sizes. It makes up to 16 doughnuts.
5. Either hand roll the dough as shown on video or roll the dough flat up to ½ inch thick and cut it with round cutters, I used a bottle cap on the inside.
6. Lightly dust a tray with flour and place the doughnuts on the tray then either cover it with cling film or put it in the oven with a bowl of hot under so it does not lose its moisture. Leave it for 1 hour to rise again.
7. Heat the oil in pan on medium heat, then start frying the donuts until golden brown on each sides.
8. Serve with hot beverage and enjoy!
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