Doughnuts: Desi Doughnut Recipe Made With Everyday Ingredients
Image Credit: Unsplash

Doughnuts are among the many globally loved 21st-century desserts and sweet dishes that are immensely popular for their rich and crunchy taste and are worthy of every bit of our attention. The making of doughnuts involves 2 hours of fermentation of the well-made dough of flour, yeast, sugar, eggs, butter, baking and flavouring agents. This results in puffing of these sweetmeats with a hole in them making them look like a sweet counterpart of Indian Medu Vadas. The doughnuts swell up beautifully when fried and taste just as great as you have been imagining about them.

Some Common Facts About Doughnuts

Doughnuts or Donuts are sweet snacks prepared by frying leavened or raised and fermented dough. Though donuts have gained much prominence in the 20th and 21st centuries, they have been in existence for a long time. This is evident in the fact that a recipe for fried dough cakes is mentioned in 1485 in the cookbook, Mastery of Kitchen published in Nuremberg, Germany. And Dutch colonists are credited to have brought the doughnuts, which they called Olykoek, or Oily cake of a different shape to New York.

Doughnuts are mostly made in a ring shape with a hole or sometimes filled with cream, custard and fruit preservatives. These are usually eaten with beverages and milk.

Preparation: 2 hours 30 minutes

Cooking: 10 minutes

Servings: 5-6



    1 tbsp sugar

    1 ¼ tsp yeast

    1 ½ cup refined flour

    1 tbsp butter

    ½ cup milk

    3 tbsp coarsely ground sugar

     ¼ tsp cinnamon powder

    1 egg yolk

    ¼ tsp salt


    Melt the butter in a pan and transfer it to a bowl

    Then add sugar, salt and milk to it and mix thoroughly

    Then add dry yeast and mix well and leave it for 10 minutes to ferment

    After 10 minutes, add the yolk to the bowl and mix nicely

    Then incorporate refined flour into it and fold it gradually and knead it like a loose dough

    Cover the dough with a cling film and leave for 1 ½ hour

    After 1 ½ hour, knead this dough a little bit and again leave for 20 minutes

    Spread a little refined flour over it to lessen the stickiness and be able to knead properly

    Divide the dough into 8 equal parts with a knife and make these parts into round balls

    Then flatten these balls a bit with a rolling pin and cut from the centre to give the appearance of a doughnut

    Keep these doughnuts covered with a cling film for 20 minutes to allow them to rise

    Then fry these doughnuts in oil 

    Fry these on low to medium heat until golden on both sides

    Take out on tissue paper

    Coat them with coarse ground sugar and cinnamon powder mix

Take care while making the dough, where you require to make batter with the first 3 cups of flour and then slowly mould this batter into a loose but lightly firm dough by adding the other 3 cups of flour. The rest of the care is taken by fermentation and the ingredients of the dough which help in raising, softening and enhancing the taste of the finally-prepared doughnuts.