DONUT & DONUT ROLL
Ingredients
Aarong Dairy Pasteurized Full Cream Liquid Milk
½ Cup & 4 teaspoon
৳ 75
/ 1 ltr
Yeast Bottle
2 teaspoon
৳ 59
/ 40 gm
Akher Chini (Sugar)
2 teaspoon
৳ 85
/ 1 kg
Teer White Flour (Maida)
1.5 cup
৳ 126
/ 2 kg
Ifad Flour (Atta)
1.5 cup
৳ 90
/ 2 kg
ACI Pure Salt
Quantitatively
৳ 35
/ 1 kg
Foster Clark’s Culinary Essence Vanilla
2 teaspoon
৳ 65
/ 28 ml
Chicken Eggs (Layer)
1 pcs
৳ 119
/ 12 pcs
Borges Sunflower Oil
৳ 735
/ 2 ltr
Fresh Refined Sugar
4 teaspoon
৳ 85
/ 1 kg
Instructions
-
Take ½ cup of liquid milk and mix 2 teaspoon of yeast and 2 teaspoon of akher sugar.
-
Take a bowl and put 1.5 cup of flour, 1.5 cup of atta, 1 pinch of salt, vanilla essence 2 teaspoon, butter 2 teaspoon and an egg. Mix them properly.
-
Put some more butter on it’s top to maintain the moisture.
-
Cover it for at least an hour. You will see that the size of the ball has doubled.
-
If the ball seems too soft, you may mix some atta.
-
Now Cut small balls and keep them like that for 10 minutes.
-
If you do not have any donut cutters, you are advised to use a knife and your hand to shape them like a donut.
-
Take the fry pan, put sunflower oil and hit it.
-
Fry your donuts in low heat. Once the color turns brown, you should know that it’s done.
-
Before serving, you can put 4 teaspoon of liquid milk mixed with 4 teaspoon of sugar on its surface to look and taste better.
