How to make Nepalese Style Deep Fried Doughnut Perfectly at Home.

Though doughnut is popular in many countries as sweet snacks, Nepalese ring doughnut, locally known as the donut is somewhat unique in flavor and popular to be found anywhere in the local market. Deep-fried Nepalese doughnut or donut is crunchy from outside and fluffy inside. It is best to serve with tea or good to go with curry of your choice.

Nepali Style Doughnut


 

Ingredients

Plain flour

500 gm

3 cups

Yeast*

2 gm

1 teaspoon

Salt

8 gm

½ tablespoon

Sugar

50 gm

¼ cup

Water

400 ml

1 and ½ cup

Oil

125 ml

½ cup

 *Most common type of Commercial yeast found in the market are

  • Active Dry - should be dissolved in warm water in order to activate it
  • Instant - does not require to dissolve in water and can be used directly

 

Recipe

1.       Seive the flour and take it in a deep bowl

2.       Pour warm water into a vessel and add dry active yeast and sugar

3.       Add oil and salt to flour

4.       Adding water little by little, gently kneal the dough

5.       Kneal the dough for 10 minutes, it should be tacky

6.       Apply some oil on top to avoid craking of dough

7.       Cover the dough and leave it to rest overnight

8.       The dough should raise to double in size

9.       Dust the dough and gently scrap it out of the bowl

10.   Place the dough in dusted kitchen top

11.   Spread it around to make it flat, use flour to prevent sticking onto your hands

12.   It should be around half an inch in thickness

13.   Cut the doughnut in shape, you can use glass to cut the edge and small bottle lids to cut the centre hole

14.   Place it on the dusted tray

15.   Let it rest for one hour

16.   Deep fry the doughnuts in medium hot oil

17.   Fry until it is golden brown in colour from both sides.