Sarbloh Donuts from Gurmat Bibek

Ingredients:

• 1 medium sized Baata or 1 cup self rising flour (or all-purpose flour)
• ½ medium sized Baata or 1 cup of luke warm milk
• 2 full tablespoons of white sugar
• 2 full teaspoons of yeast
• ½ teaspoon of salt
• 1 tablespoon of butter (or ghee)
• 1 teaspoon of Vanilla essence/Vanilla pod
• Oil for frying the donuts

Instructions:

1. Mix all the dry ingredients
2. Mix Vanilla essence into the luke warm milk and pour into the dry ingredients
3. Knead well. Once kneaded, knead butter into kneaded dough. Continue to knead for 5 minutes. The mixture should now look smooth and elastic
4. Cover dough with white mal mal kapra in a warm place for 20 minutes (until doubled)
5. Gently press out any air and roll on a lightly floured surface to roughly ¼ inches thick
6. Use a Sarbloh cup upside down to cut out round circles, and then cut out smaller circles in the middle to form a doughnut ring shape
7. Rest doughnut rings until doubled in size, covered with mal mal kapraa in a warm place (approximately 20 minutes)
8. Fry few at a time on low heat until evenly golden. Be careful not to fry in hot oil since the dough will remain uncooked on the inside.
9. Remove from oil and roll in fine white sugar or top with an icing of your choice.