Local Nepali Doughnuts
Local Nepali Doughnuts
Ingredients
For the Starter
- 1 cup warm water
- 1 teaspoon dry active yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups all-purpose flour
For the Dough
- 1 teaspoon granulated sugar
- 1/2 teaspoon cardamom powder
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- as needed vegetable oil, for deep frying
For the Optional Sugar Syrup
- 2 tablespoons granulated sugar
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine 1 cup of warm water, 1 teaspoon of dry active yeast, and 1 teaspoon of granulated sugar. Stir well until the sugar dissolves and the yeast is incorporated.
⏱️ 2 min
- 2
Add 1 1/4 cups of all-purpose flour to the mixture. Stir until a smooth, slightly thick batter forms.
⏱️ 3 min
- 3
Cover the bowl with a clean cloth or plastic wrap and let it rest in a warm place for 20 minutes to allow the yeast to activate and the starter to become frothy.
⏱️ 20 min
- 4
After 20 minutes, check the starter. It should be bubbly and active. To the starter, add 1 teaspoon of granulated sugar, 1/2 teaspoon of cardamom powder, and 1 teaspoon of baking powder. Mix well.
⏱️ 3 min
- 5
Gradually add 2 cups of all-purpose flour to the mixture, kneading continuously by hand for approximately 5 minutes until it becomes smooth and elastic.
⏱️ 8 min
- 6
Cover the dough and let it rest in a warm place for 1 hour to rise.
⏱️ 60 min
- 7
After 1 hour, the dough should have risen and become soft. Lightly flour a clean surface. Divide the dough into small, equal portions and roll each portion into a small ball.
⏱️ 5 min
- 8
Take one portion of dough and roll it out using a rolling pin on the floured surface. Roll it thinly, to about 1/2 centimeter thickness.
⏱️ 5 min
- 9
Using a round cutter (or a glass), cut out circular shapes from the rolled dough. Then, use a smaller round cutter (or a bottle cap) to cut out the center of each circle, creating a doughnut shape. Repeat this process with the remaining dough.
⏱️ 7 min
- 10
Heat vegetable oil in a deep pan or pot for deep frying over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) for the doughnuts to cook evenly.
⏱️ 3 min•🌡️ 360
- 11
Carefully place a few shaped doughnuts into the hot oil, ensuring not to overcrowd the pan. Fry the doughnuts until they turn golden brown on both sides, flipping them as needed to ensure even cooking. This usually takes 1-2 minutes per side.
⏱️ 10 min•🌡️ 360
- 12
Once golden brown, remove the doughnuts from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 2 min
- 13
If making the optional sugar syrup, combine 2 tablespoons of granulated sugar and 1/4 cup of water in a separate small pan. Heat the mixture over medium heat, stirring until the sugar dissolves and the syrup slightly thickens.
⏱️ 3 min
- 14
Dip the fried doughnuts into the warm sugar syrup, ensuring they are coated evenly. Serve the Nepali Doughnuts warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Local Nepali Doughnuts
For the Starter
- 1 cup warm water
- 1 teaspoon dry active yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups all-purpose flour
For the Dough
- 1 teaspoon granulated sugar
- 1/2 teaspoon cardamom powder
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- as needed vegetable oil, for deep frying
For the Optional Sugar Syrup
- 2 tablespoons granulated sugar
- 1/4 cup water
Instructions
- 1
In a medium bowl, combine 1 cup of warm water, 1 teaspoon of dry active yeast, and 1 teaspoon of granulated sugar. Stir well until the sugar dissolves and the yeast is incorporated.
⏱️ 2 min - 2
Add 1 1/4 cups of all-purpose flour to the mixture. Stir until a smooth, slightly thick batter forms.
⏱️ 3 min - 3
Cover the bowl with a clean cloth or plastic wrap and let it rest in a warm place for 20 minutes to allow the yeast to activate and the starter to become frothy.
⏱️ 20 min - 4
After 20 minutes, check the starter. It should be bubbly and active. To the starter, add 1 teaspoon of granulated sugar, 1/2 teaspoon of cardamom powder, and 1 teaspoon of baking powder. Mix well.
⏱️ 3 min - 5
Gradually add 2 cups of all-purpose flour to the mixture, kneading continuously by hand for approximately 5 minutes until it becomes smooth and elastic.
⏱️ 8 min - 6
Cover the dough and let it rest in a warm place for 1 hour to rise.
⏱️ 60 min - 7
After 1 hour, the dough should have risen and become soft. Lightly flour a clean surface. Divide the dough into small, equal portions and roll each portion into a small ball.
⏱️ 5 min - 8
Take one portion of dough and roll it out using a rolling pin on the floured surface. Roll it thinly, to about 1/2 centimeter thickness.
⏱️ 5 min - 9
Using a round cutter (or a glass), cut out circular shapes from the rolled dough. Then, use a smaller round cutter (or a bottle cap) to cut out the center of each circle, creating a doughnut shape. Repeat this process with the remaining dough.
⏱️ 7 min - 10
Heat vegetable oil in a deep pan or pot for deep frying over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) for the doughnuts to cook evenly.
⏱️ 3 min•🌡️ 360 - 11
Carefully place a few shaped doughnuts into the hot oil, ensuring not to overcrowd the pan. Fry the doughnuts until they turn golden brown on both sides, flipping them as needed to ensure even cooking. This usually takes 1-2 minutes per side.
⏱️ 10 min•🌡️ 360 - 12
Once golden brown, remove the doughnuts from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 2 min - 13
If making the optional sugar syrup, combine 2 tablespoons of granulated sugar and 1/4 cup of water in a separate small pan. Heat the mixture over medium heat, stirring until the sugar dissolves and the syrup slightly thickens.
⏱️ 3 min - 14
Dip the fried doughnuts into the warm sugar syrup, ensuring they are coated evenly. Serve the Nepali Doughnuts warm.
⏱️ 2 min