Nepali donut is very popular breakfast in Nepal. this type of donut is very different from donuts from Dunkin donuts or similar places. This donut is very soft, fluffy, and airy in the inside and crunchy on the outside.
- 260gms/ 2 US cups All Purpose Flour
- 2 Tbsp Dry Yeast
- 1/2 Tsp Salt
- 50gms/ 1/4 US cup Sugar
- 240ml/ 1 US cup Water
- Add all the dry ingredients in a bowl.
- Make a soft dough by mixing it with water making it soft and sticky.
- Cover the soft dough for 8 hours. (Best to prepare at night to fry for next morning.)
- After 8 hours, the dough should have tripled in size.
- Then gently scrape the dough with a little bit of flour, remove it from the bowl and place it on a flat surface.
- Add a little bit of flour on the flat surface to prevent the dough from sticking on it.
- Softly knead the dough and gently roll it out for less than an inch thickness.
- Cut the rolled out dough in a doughnut shape. (Use any big round shaped such as a cup and a small round shaped such as a bottle cap in the middle.)
- Sprinkle another flat surface with flour and placed the doughnuts onto it leaving some space between each doughnuts.
- Let the doughnuts sit for about an hour to rise again in a warm place.
- Heat up the oil and carefully remove doughnut one at a time to fry it. Use a sharp spatula to scrape if the dough sticks on the flat surface.
- Fry the doughnuts in a medium high heat.
- Cook the doughnuts on both sides for about 45 seconds on each side.
- After frying them, set these aside on a wire rack or on a plate with a paper towel.
- Enjoy with a hot cup of tea or coffee.