Twisted Korean Donuts

Ingredients:

• Neem garam doodh (Lukewarm milk) ½ Cup
• Cheeni (Sugar) 2 tbs
• Khameer (Instant yeast) 1 tbs
• Maida (All-purpose flour) sifted 2 & ½ Cups
• Anda (Egg) 1
• Namak (Salt) ½ tsp
• Makhan (Butter) melted 4 tbs
• Vanilla essence ½ tsp
• Pani (Water) ¼ Cup or as required
• Bareek cheeni (Caster sugar) ½ Cup or as required
• Darchini powder (Cinnamon powder) 1 tsp

Directions:

In jug,add lukewarm milk,sugar,instant yeast and mix well,cover and let it rest for 5 minutes.

In bowl,add half quantity of all-purpose flour,egg,salt,butter,vanilla essence,dissolve yeast mixture and mix well.

Now add remaining quantity of all-purpose flour and mix well.

Add water and knead until dough is formed.

Grease bowl with cooking oil and place dough,cover and let it rest for 30 minutes or until double in size (warm place).

Knead dough again,sprinkle flour and divide the dough into 4 equal parts.

Take one part and divide into 4 equal pieces.

Take a piece of dough and roll it out on your working place so it forms a rope 8 inches long and ½ inch in diameter.If it’s sticky,sprinkle some flour on the area you’re working in.When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it (makes 15-16).

Cover and let it proof for 15 minutes.

In bowl,add caster sugar,cinnamom powder,shake well & set aside.

In wok,heat cooking oil and fry on medium low flame,occasionally gently flipping them over with tongs until they get crunchy outside and are evenly golden brown.

Put twisted donuts in sugar+ciannmom mixture and shake a few until they are evenly coated.

Serve hot!