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 Combine all the ingredients e#cept the butter in a bowl and !nead into a soft dough. $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 .ift carefully and deep fry in hot oil oven a medium flame until both sides are golden brown. /rain on absorbent paper and place on a serving palte. /ust the castor sugar mi#ture generously on top of the doughnuts. 0erve immediately.

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