Doughnuts #4weekschallenge#wheatflourrecipe#authormarathon#

Name: Doughnuts #4weekschallenge#wheatflourrecipe#authormarathon#
Yield: FamilyBreakfast
Cuisine: Kenyan
Ingredients: 750 g All Purpose Exe Flour; 3 eggs; 1 tablespoonful or more whole Cardamon, grind; 0.5 teaspoonful Egg yellow food colour; 100 g sugar; 2 tablespoonful blueband margarine; 1 tablespoonful baking powder; 80 mls -100mls whole milk (coconut milk is better); Cooking oil

Val Asirigwa @val_asirigwa

Nairobi

Doughnuts / Vishete have always been my Mama's favourite weekend snack for us since we were kids to date. She used the same recipe to make Doughnuts and Vishetes for us when reporting back to school and even when going for trips, and hiking.

But today I did my own trial Doughnuts recipe. I used whole milk instead of coconut milk (mala/sour milk can also be good for mala lovers), cardamon instead of cinnamon and omited the lemon rind which adds the citric taste and also acts as a preservative when one wants them to stay for a week or so (for boarders).

They came out super, and tastier (cake taste), we enjoyed them. Hope you too will.

Val Asirigwa @val_asirigwa

Nairobi

They came out super, and tastier (cake taste), we enjoyed them. Hope you too will.

Saved

Ingredients

FamilyBreakfast

750 gAll Purpose Exe Flour
3eggs
1tablespoonful or more whole Cardamon, grind
0.5teaspoonful Egg yellow food colour
100 gsugar
2tablespoonful blueband margarine
1tablespoonful baking powder
80 mls-100mls whole milk (coconut milk is better)
Cooking oil

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Steps

1

In a bowl, put the flour, sugar, baking powder, food colour, cardamon, margarine and mix well till they incorporate well. Now add the eggs and mix well again.
2

Add the milk, little by little, till you get a hard dough that which you can roll without dusting your board (dough should not be soft like for chapati or mahamri)
3

Continue kneeding, this is what you should get, cover to let the dough rest for 20 minute, kneed again for a few minutes.
4

Divide the dough into small sized balls. Roll flat the balls, making sure that the rolled dough is 1cm thick.
5

Using a cutter, cut the round shapes. Then make the middle hole using a small cutter or use a plastic bottle with a small mouth/opening.
6

Heat your deep frying pan, put enough oil in it and let it heat. Test if the oil is ready by using the small pieces, first picture shows its not yet ready, second picture shows its ready, now start dropping the shapes making sure they don't overlap to allow them to raise.
7

Keep turning them to get the desired colour and for them to cook well inside and get crunchy. This will take 5min to 8min with moderate heat.....charcoal jiko is the best to use.
8

Do the same to the rest. Let them cool and serve with a glass of milk or a beverage of your choice. Enjoy!
9

Note: these taste sweeter when they stay over night or for a week.....my own experience when Mama used to make them for us when reporting back to boarding school, this is for those made with/using coconut milk (tui la nazi).
10

The middle hole didn't come out well coz I used a very small cutter. These small ones, we used to call them vishete are kids favourite all time snack and are good for boarders......very crunchy and stay long without going bad!

Saved

Cooksnaps

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Val Asirigwa @val_asirigwa

on June 16, 2019 09:42

Nairobi

I love healthy, clean, good, well cooked and of course.... tasty food! So for that reason, I must find my way to the kitchen. I love it most when someone enjoys the food I made, this gives me the pleasure to try out some new recipe the next time I find myself in the kitchen.