Easy Nepali Doughnuts सजिलो डोनट

Nepali Doughnuts are a beloved treat that has found a special place in Nepal. These doughnuts may have come from the West, but they’ve been warmly embraced and given a unique Nepali twist. Picture a cozy afternoon in Nepal, with the aroma of freshly brewed masala tea filling the air and the smell of doughnuts frying to golden perfection. In our household we add a hint of cardamom, to give a special warmth to each bite.

I remember coming home from school to find my mum making these delicious doughnuts. Freshly fried, they were soft, sweet, and buttery, with a slightly crispy outside. Pairing them with a hot cup of Nepali masala tea made the experience even better, as the flavors blended perfectly.

What’s wonderful about these Nepali Doughnuts is how easy they are to make at home. All you need is a little prep time to let the dough and yeast rise. With just a bit of planning, you can create these delightful treats in your own kitchen. The process is straightforward, and the results are definitely worth it. Try making them yourself, and create some sweet memories with your loved ones.

How to eat Nepali Doughnuts

If you wander through the bustling streets of Nepal, you'll find that many local food stalls sell these freshly made doughnuts. These stalls, often family-run, prepare the doughnuts right in front of you, filling the air with an irresistible aroma that draws people from all around. It’s a common sight to see locals enjoying these doughnuts hot off the fryer, paired with a cup of steaming tea, as they catch up with friends and neighbours.

I enjoy these doughnuts as an afternoon snack, perfectly paired with a hot cup of Nepali masala tea. It's perfect for a pick me up on a busy day.

Doughnut Frying Tips

• Monitor Oil Temperature: If oyu have it use a deep-fry thermometer to ensure the oil is at the correct temperature of 375°F (191°C)for proper cooking
• Fry in Batches: Avoid overcrowding the pot, this can cause the temperature of the oil to drop which can cause greasy nepali doughnuts.
• Oil Depth: Ensure the oil is deep enough to allow the doughnuts to float freely without touching the bottom of the pot. Typically, filling about ⅓ of the pot with oil works well.
• Consistent Thickness: Roll out the dough to an even thickness of about ½ inch to ensure all doughnuts cook evenly.
• Raw Center: If doughnuts are browning too quickly on the outside but are still raw inside, the oil is too hot. Lower the temperature slightly and fry for a bit longer.

Tips and Pearls in making Nepali Doughnuts

1. Choosing the Right Oil: Use a neutral-flavored oil with a high smoke point for frying doughnuts. Vegetable oil is highly recommended for its suitability.
2. Use Whole Milk: Whole milk or buttermilk makes the dough more tender and flavorful. Lower-fat or nondairy milks can be used but may result in less rich doughnuts.
3. Proper Oil Level: Fill your pot with oil to about ⅓ of its height. You do not want your doughnuts to be touching the bottom.

Freezing Doughnuts Instructions

Freeze Before Frying.

1. Shape the Doughnuts: Prepare your doughnuts by cutting them into the desired shape using a doughnut cutter or two round cookie cutters.
2. Initial Freeze: Place the shaped doughnuts on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they are not touching each other to prevent sticking.
3. Flash Freeze: Put the baking sheet in the freezer and allow the doughnuts to freeze until solid, typically 1-2 hours.
4. Store: Once the doughnuts are solid, transfer them to an airtight container or freezer-safe bag. Label the container with the date.
5. Freeze: Store the doughnuts in the freezer for up to 3 months.
6. Thaw: When ready to fry, remove the doughnuts from the freezer and place them on a baking sheet lined with parchment paper. Let them thaw at room temperature for 4-5 hours. They should rise slightly as they thaw.
7. Fry: Fry the doughnuts as directed in the recipe once they are fully thawed and risen.

Freeze After Frying

1. Cool the Doughnuts: Allow the freshly fried nepali doughnuts to cool completely on a wire rack.
2. Initial Freeze: Place the cooled doughnuts on a baking sheet lined with parchment paper or a silicone baking mat. Ensure they are not touching each other.
3. Flash Freeze: Put the baking sheet in the freezer and freeze until the doughnuts are solid, usually about 1-2 hours.
4. Store: Transfer the frozen doughnuts to an airtight container or freezer-safe bag. Label with the date.
5. Freeze: Store the doughnuts in the freezer for up to 3 months.
6. Thaw: When ready to enjoy, remove the doughnuts from the freezer. Thaw them in the refrigerator overnight or at room temperature for a few hours.
7. Reheat: Reheat the thawed doughnuts in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

Easy Nepali Doughnuts सजिलो डोनट

Nepali Doughnuts are a beloved treat that has found a special place in Nepal. These doughnuts may have come from the West, but they’ve been warmly embraced and given a unique Nepali twist. Picture a cozy afternoon in Nepal, with the aroma of freshly brewed masala tea filling the air and the smell of doughnuts frying to golden perfection.

What’s wonderful about these Nepali Doughnuts is how easy they are to make at home. The process is straightforward, and the results are definitely worth it.

5 from 1 vote

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Prep Time 3 hours hrs

Cook Time 20 minutes mins

Course breakfast, dessert, snack

Cuisine nepal

Servings 10 doughnuts

Calories 257 kcal

Ingredients

  

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• 300 mls Whole milk
• 10 Cardamom pods crushed
• 7 grams Active dry yeast or instant yeast 7 grams is usually the amount of dry instant yeast that comes in a packet.
• 5 tablespoon Brown sugar
• 2 Eggs If using 2 eggs: Use 1 whole eggs and 1 egg yolk.
• 2 tablespoon Ghiu (ghee)
• ½ teaspoon Salt
• 500 grams All-purpose flour
• 1 litre Vegetable oil for frying

Instructions

 

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Heat the Milk

• In a small pot, combine the milk with crushed cardamom and bring it to a gentle boil (2-4 minutes)
• Once it reaches a boil, turn off the heat and strain the cardamom as you pour the milk into a mixing bowl.
• Allow it to rest for about 17 minutes to cool to an appropriate temperature for activating the yeast (between 105°F and 115°F or 41°C and 46°C). It would be ideal if you had a food temperature probe. Otherwise let the milk cool down for 17 minutes. Ensuring the right temperature is crucial; too hot and it kills the yeast, too cold and the dough becomes sticky.

Mix the Dough

• In a large mixing bowl, whisk the warm milk with the yeast and sugar. Cover loosely and let it sit for 4–8 minutes until the surface becomes foamy, indicating that the yeast is active. If there’s no foam, the milk might have been too hot.
• Then, add the eggs, ghee, salt, and half of the flour to the mixture. Use a wooden spoon or silicone spatula to mix the ingredients together.
• Gradually incorporate the remaining flour, mixing until the dough forms and pulls away from the sides of the bowl. If necessary, add more flour, one tablespoon at a time, to achieve a slightly sticky consistency.

Knead the Dough

• Turn the dough onto a lightly floured surface and knead by hand for 5-7 minutes.
• If the dough feels too sticky, sprinkle small amounts of flour onto the dough or surface as needed. Be cautious not to add too much flour to avoid a dry dough. The dough should feel soft and pliable after kneading. Gently poke the dough with a finger; if it springs back slowly, it’s ready to rise.

Allow the Dough to Rise

• Grease a large bowl with a light coating of oil or nonstick spray.
  
• Place the dough in the bowl, ensuring it’s coated on all sides with oil.
• Cover the bowl with a tea towel or cling iflm and let the dough rise in a warm place for 1.5–2 hours until it has doubled in size.

Shape the Doughnuts

• Once the dough has risen, punch it down to release excess air.
• Turn the dough onto a lightly floured surface and roll it out to about ½ inch thickness using a rolling pin.
• Cut out doughnut shapes using a doughnut cutter, re-rolling the scraps to make more doughnuts. If you don’t have a doughnut cutter, you can use anything that has 2 different sized round shape- one large and one small. For example I have used a bowl for the large round shape then used a water bottle lid for the small round shape.
• Arrange the doughnuts and doughnut holes on parchment-lined or silicone mat-lined baking sheets. Cover them loosely with tea towel and let them rest for 15-30 minutes while you prepare the oil.

  ** Please note the doughnuts you made from scraps that you put together and re-rolled will take slightly longer to rise (30-40 minutes) but they will eventually rise. Make sure they rise before frying otherwise your doughnut will not be soft and fluffy.

Heat the Oil

• In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 375°F (191°C) using an oil thermometer to monitor the temperature. If you don't have a thermometer then use a small piece of dough scrap piece and place in oil. If it sizzles and floats then it is ready. If it burns quickly and the oil is smoking then it is too hot.
• Ensure there’s enough oil for the doughnuts to float freely without touching the bottom.

Fry the Doughnuts

• Carefully place 2–3 doughnuts into the hot oil at a time, frying each side for about 1 minute until golden brown. Remove them from the oil and place them on a cooling rack set over a baking sheet.
• If you have a food thermometer try to maintain the oil temperature at 375°F (191°C) by adjusting the heat as necessary. If you don't then carefully keep an eye on the doughnut to make sure they aren't cooking too fast and burning.
• Repeat this process with the remaining doughnuts. For doughnut holes, fry for about 30 seconds on each side.

Enjoy Your Doughnuts

• Enjoy these delightful Nepali Doughnuts fresh, ideally on the same day, with a cup of masala tea or Earl Grey.
• Store any leftovers in an airtight container at room temperature or in the refrigerator for up to two days.

Nutrition

Calories: 257kcalCarbohydrates: 47gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 131mgPotassium: 130mgFiber: 2gSugar: 8gVitamin A: 51IUVitamin C: 0.4mgCalcium: 59mgIron: 3mg

Keyword doughnut

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