Eggless Donuts - SK Khazana Children simply love donuts and when you dunk them in chocolate they will devour them faster This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Jul 2020 in Recipes Course New Update Advertisment Main Ingredients Refined flour, Fresh yeast Cuisine American Course Snacks and Starters Prep Time 41-50 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Eggless Donuts - SK Khazana 1 cup Refined flour 2 tablespoons+ 1/2 tablespoon Fresh yeast 2 tablespoons Powdered sugar 1/4 cup Milk 2 tablespoons Butter 1/2 teaspoon Baking powder a pinch Salt as required Melted dark chocolate for garnish Colourful sprinklers Method Take fresh yeast in a small bowl, add ½ tbsp powdered sugar and ¼ cup warm water and mix well. Set aside to activate. Heat milk in a non-stick pan, remaining powdered sugar and butter and let it melt. Take it off the heat. Take refined flour in a large bowl, add activated yeast, baking powder, salt and milk-butter mixture, mix well and knead into soft dough. Cover with a damp muslin cloth and set aside for 15-20 minutes. Dust a little flour on the worktop, place the dough on it and sprinkle a little flour on top and roll it into ¼ inch thick disc. Cut out roundels with a medium sized cooker cutter. Cut out small roundels from the centre of each with a small cookie cutter to get donut shape. Cover with a damp muslin cloth and set aside for 15 minutes. Heat sufficient oil in a kadai, slide in the donuts, and deep fry till golden brown. Drain on absorbent paper and set aside to cool. Dip half the donuts in melted white chocolate and the remaining in melted dark chocolate and, place them on a wire rack. Once the chocolate sets, place them on a serving platter, garnish with colourful sprinkles and serve. #Baking powder #Butter #Fresh yeast #Milk #Powdered sugar #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article