Makes 10 Medium size donuts
1 ½ cups plain flour (maida)
2 tsp dry yeast
1/4 cup warm water + ½ tsp sugar, 1 egg
1/4 cup powdered sugar
Milk as required to knead
1 tbsp butter – softened
CHOCOLATE GLAZE
200 gm icing sugar
3-4 tbsp hot water
7 tbsp cocoa powder, 1 tbsp yellow buffer Mix ½ tsp sugar to ¼ cup warm water. Add yeast and cover the cup. Invert an empty deep pan on the cup to keep it warm. Wait for 15 minutes till it rises and gets frothy. If it does not rise, discard it & start with a fresh packet of yeast.
Put maida, egg and sugar in a bowl. Add the frothy yeast and mix well. Knead into a soft dough using some milk if required.
Add softened butter and knead again till the dough is smooth and elastic. (3-5 minutes).
Put in a greased polythene. Cover with an inverted empty deep pan again and keep in a warm place to swell. (½ hour). Once the dough rises, punch down the dough. Knead again for 10 minutes.
Roll out dough to ¼” thickness. Cut out 3” diameter circles with a cookie cutter or a bottle lid. Using a tiny cookie cutter or a very small lid, cut out the centre of each round, to create a hole in the centre. Make such donuts and cover with a wet muslin cloth for 5-10 minutes.
To fry – heat fresh oil in a kadahi. Reduce heat. Deep fry 2-3 pieces at a time on low heat till golden on both sides.
For the chocolate glaze, sift the icing sugar. Put cocoa in a stainless steel bowl. Add boiling hot water to cocoa and mix well. Add icing sugar and butter. Boil 1’ water in a small saucepan. Reduce heat. Place the bowl of icing sugar on it. Melt sugar, stirring occasionally. Remove from fire.
Dip one side of the donut in it and place on an aluminium sheet with the chocolate side up. Cool till chocolate sets.