Pamper Your Sweet Buds This Christmas

Plethora of sweet and savoury bites.

- Roma Ghosh

BAKED SWEET DOUGHNUTS

INGREDIENTS:

200 gms maida

1 and a quarter level tsp of baking powder

1 tsp of apple cider vinegar

180 gms of powdered sugar

160 ml of refined white oil – sunflower or any other

3 eggs

Oil for oiling the doughnut mould

For topping:

1 cup of chocolate sauce

Cake decorations or almonds for decorating

METHOD

Sift together the maida, baking powder, and keep aside. In a mixer, add the powdered sugar, egg and blend well. Now mix in the oil and blend again. Continue to blend in the mixer until the mixture is really smooth and fluffy. Place this mixture in a mixer bowl. Now slowly add the dry ingredients into this mixture a little at a time, also add the vinegar mixing all the time so that no lumps form. The batter should be smooth and fluffy and the same as you would for making a sponge cake. Oil the doughnut moulds and pour this mixture carefully in the moulds. Bake in a preheated oven at 160oC for around 30 minutes or until the doughnuts are risen nicely and are golden brown on top. Allow to cool in the oven. De mould and pour chocolate sauce or strawberry sauce over the doughnuts. Spread generously with a butter knife and decorate with slivers of almonds or cake decorations.

EGGLESS CRISPY TOPPED DOUGHNUTS

INGREDIENTS:

200 gms maida

1 and a quarter level tsp of baking powder

2 pinches of baking soda

100 gms of brown sugar

1/2 tsp of salt

160 ml of refined white oil – sunflower or any other

70 ml of curd without water

Oil for oiling the doughnut mold/tray

METHOD