Cappuccino Doughnuts

Cocoa-cinnamon flavoured doughnuts.

To be mixed into a topping
1/2 cup castor sugar
1 tablespoon cocoa powder
1/2 teaspoon cinnamon powder (dalchini)
Other ingredients
oil for frying
For the doughnuts
1 cup plain flour (maida)
2 teaspoons (10 grams) fresh yeast crumbled
1/2 cup mil!
" tablespoons sugar
1/2 teaspoon salt
1/ 2 teaspoon vanilla essence
1 tablespoon butter softened

For the doughnuts
1. Combine all the ingredients e#cept the butter in a bowl and !nead into a soft dough.
2. $dd the butter and !nead again till the dough is smooth and elastic (appro#. " to %
minutes).
". Cover with a wet muslin cloth and allow it to prove until it doubles in volume (appro#. 1% to
20 minutes).
&. 'ress the dough lightly to remove the air.
%. (oll out the dough into a sheet of ) mm. (1/&*) thic!ness.
). Cut out +% mm. ("*) diameter circles with a coo!ie cutter and using a very small coo!ie
cutter cut out th centre portion of each circle to create a hole in the centre.
+. ,nead the left-over portion of the dough lightly and repeat steps % and ).
-. Cover with a wet muslin cloth till the doughnuts double in volume again (appro#. % to 10
minutes).
How to proceed
1. .ift carefully and deep fry in hot oil oven a medium flame until both sides are golden
brown.
2. /rain on absorbent paper and place on a serving palte.
". /ust the castor sugar mi#ture generously on top of the doughnuts.
&. 0erve immediately.

Handy tip(s) :
1. VARIATION : Chocolate Doughnuts
2. You can also coat the doughnuts with