|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Flour||4 1⁄4 Cup (68 tbs), sieved|
|Nutmeg powder||1 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs), softened|
|Flour||3 Tablespoon (For Rolling And Dusting)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Oil||1 Tablespoon (For Greasing)|
1. In a medium sized sauce pan, heat milk till just ready to boil.
2. Remove off flame, add salt and sugar and mix well. Keep aside to cool.
3. In a medium sized bowl, combine crumbled yeast, pinch of sugar (optional) and 1 tablespoon luke warm milk. Mix well and keep aside for 5 minutes.
4. Post 5 minutes, add remaining luke warm milk mixture, 2 cups flour and nutmeg to yeast mixture and mix well.
5. Add shortening, eggs and remaining flour. Mix well and place on a floured surface.
6. Knead into soft dough and place in a greased bowl for rising. Grease top portion of dough too so that it doesn-€™t dry out.
7. Once risen, place on floured surface and roll out into 1/3 inch thickness.
8. Using a doughnut cutter, shape into doughnuts and place on a dusted baking tray. Allow to rise for 40 minutes. Do not discard trimmings, shape them into doughnuts and use them too.
9. Heat oil in a deep heavy bottomed pan.
10. Add risen doughnuts and deep fry till golden brown in colour on both sides.
11. Drain on absorbent paper. Makes 24 no's.
12. Serve warm, plain or dipped in melted chocolate ganache.