Doughnuts with rosemary and cardamom flavour

Name: Doughnuts with rosemary and cardamom flavour
Total time: 7200 s
Yield: 30 servings
Cuisine: Kenyan
Ingredients: 1 kg self raising floor; 1 litre water; Half cup sugar; 1 table spoon cardamon powder; 1 bunch rosemary; 1 litre cooking fat(depends on pan size)

Duncan Wambua @wambuzi

Nairobi, Kenya

Doughnuts are baked but if you don't have an oven deep fry them. The taste will still be great! Enjoy!

Duncan Wambua @wambuzi

Nairobi, Kenya

Doughnuts are baked but if you don't have an oven deep fry them. The taste will still be great! Enjoy!

Saved

Ingredients

2hrs

30 servings

1 kgself raising floor
1 litrewater
Halfcup sugar
1table spoon cardamon powder
1 bunchrosemary
1 litrecooking fat(depends on pan size)

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Steps

2hrs

1

Mix the floor, sugar, chopped rosemary and cardamon first and stir.
2

Add water to the flour mixture in small bits as you stir.
3

When the mixture is fine and no flour is left it's ready for hand mixing.
4

Pour flour on your table and pour the flour mixture onto the table then use your hands to pound the flour while adding more flour to achieve the perfect texture.
5

Cut off small chunks and spread them on the table then using a cup and a plastic bottle cap make the doughnut shapes.
6

Pick the doughnut shaped dough and deep fry them in boiling cooking oil.
7

When the doughnuts turn brown on the edges turn them to cook the top side.
8

When cooked on both sides, remove them from the pan and sieve out the extra fat in another container
9

Pack in paper bags while still warm to maintain their moistness.
10

Tip: Don't worry about the rosemary sticking out of the dough. After deep frying they won't be visible.