I have a confession to make. Just a few weeks back hurricane Sandy visited the East Coast, and in anticipation of power outages, I decided to cook several dishes. I wanted to be prepared, because when my children lose power in their homes, they end up at my place since I rarely lose power. In anticipation of their arrival, I made these doughnuts. Fortunately, my children did not lose power, but guess who ate all the doughnuts? You’re right – me! They were gone in a couple of days, and it might have been sooner, if I didn’t exercise some self control. Make these doughnuts at your own risk!
Doughnuts – Indian Style
2 cups all-purpose flour, plus more for dusting
1 cup confectioners’ sugar
¼ teaspoon salt
1½ teaspoon baking powder
¼ cup vegetable oil or melted ghee
1 teaspoon vanilla
¼ cup milk
Peanut or canola oil for deep-frying
Confectioners’ sugar for dusting
In a bowl, sift flour, sugar, salt, and baking powder. In another bowl whisk together egg, oil and vanilla. Add egg mixture into the flour and gently mix until crumbly. Add milk little by little until the dough hold together. Add a few teaspoons of flour if the dough is sticky. Knead until it forms a nice smooth dough. Cover with a damp paper towel, and let it rest for 15 minutes.
Divide the dough into two portions. Turn one portion out on to a lightly floured work surface. Roll out to a ten inch round. Cut using a doughnut cutter which is dipped in a little flour. This helps the doughnuts to slide off the cutter easily. Do the same with the other portion of the dough. Line a platter with paper towels.
In a deep, heavy saucepan, pour in oil to a depth of two inches, and heat. When oil is hot place a few doughnuts at a time in the hot oil. Using a slotted spoon remove doughnuts when they turn golden brown on both sides. Place them on paper towel lined platter to drain. You can use a fine mesh sieve to dust the doughnuts with confectioners’ sugar. However, I like them plain so the picture doesn’t have the dusting of confectioners’ sugar.