Indian donuts

Votes: 7

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4 - 6

Indian donuts - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups of milk (2% fat)
2/3 cup yellow cornmeal
1 cup wheat flour, plus a little more if needed
1.5 cups granulated sugar
1 teaspoon baking powder
1/2 tsp cinnamon
1/8 tsp. nutmeg
1/2 tsp salt
1/3 cup (5 1/3 tablespoons) melted butter
1 beaten egg
Vegetable oil for deep-frying
Powdered sugar

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Recipes with similar ingredients: milk, corn flour, eggs, powdered sugar, nutmeg, cinnamon

Cooking the dish according to the recipe:

Heat the milk in a saucepan over medium heat. When it begins to boil, turn off the heat immediately. Place the cornmeal in a large bowl. Pour in the hot milk and stir gently. Combine 1 cup of all-purpose flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Add the melted butter and egg to the cornmeal mixture. Add the flour mixture and mix well. If the dough doesn't form, add more flour, tablespoon at a time. The dough should be firm enough to work with but soft, so try to use as little flour as possible.

Place the dough in a bowl, cover, and refrigerate for 30 minutes. Dip your hands in flour and turn the dough out onto a lightly floured work surface. Using your hands, roll the dough into a log with a diameter of 2.5 cm. Use a knife to cut it into 4 cm long pieces.
Meanwhile, heat oil in a deep fryer (or at least 2 inches of oil in a deep, heavy-bottomed saucepan) to 350°F (180°C). (Don't overheat, or the donuts will not cook through.) Working in batches to avoid crowding the pan, fry the donuts, turning them occasionally, until golden brown, 4-5 minutes. Place on paper towels to absorb excess oil and dust lightly with powdered sugar. Serve immediately.

Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU

Categories:

recipe / Deep-frying / Breakfast / Bakery / Savory pies and buns / / Indian cuisine

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