Boil the beetroot until tender, drain the excess water and blend it into a fine paste.

In a mixing bowl add flour, yeast butter, sugar, beetroot puree and incorporate everything then add lukewarm milk as needed to make a smooth dough. Knead the dough for 5 to 6 minutes. Then flatten the dough with a rolling pin about 1/2 cm thickness. Then with the help of a doughnut cutter cut it into doughnut shapes. Brush a little oil on the doughnuts and let them sit for about 1 hour.

Prehit the oven at 180 degree centigrade and bake the doughnuts for 10 to 13 minutes.

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