Mango Donuts Recipe by Food Fusion

These Mango Donuts will satisfy your tropical cravings. With a golden, glazed exterior and a fruity Mango filling, these donuts are a pure delight in every bite made with the goodness of Olper’s Full Cream Milk Powder.



Ingredients:
Prepare Mango Curd:
-Aam (Mango) cubes 250g
-Sugar 2 tbs
-Cornflour 2 tbs
-Lemon juice 1 tbs
-Makhan (Butter) 2 tbs
Prepare Dough:
-Olper’s Milk warm 1/3 Cup
-Sugar 1 & ½ tbs
-Khameer (Instant yeast) 2 tsp
-Maida (All-purpose flour) sifted 1 & ½ Cup (180g)
-Olper’s Milk powder 5 tbs
-Namak (Salt) ¼ tsp
-Anda (Egg) 1
-Mango essence ¼ tsp
-Makhan (Butter) 1 tbs (room temperature)
-Cooking oil 1-2 tsp
-Cooking oil for frying
-Bareek cheeni (Caster sugar)

Directions:
Prepare Mango Curd:
-In a jug,add mango,sugar,cornflour,lemon juice & blend well.
-On a saucepan,place sifter,strain puree & cook on low flame until it thickens.
-Turn off the flame,add butter & mix well until it melts.
-Let it cool & transfer to a piping bag.
Prepare Dough:
-In a small cup,add warm milk,sugar,instant yeast & mix well,cover & let it rest for 5 minutes.
-In a kneading machine,add all-purpose flour,milk powder,salt,egg,yeast mixture,mango essence,fix the hook attachment & knead the dough for 3-4 minutes.
-Add butter & knead dough until smooth.
-Grease the bowl & dough with cooking oil,cover with cling film & let it proof for 1 & ½ hour or until double in size (warm place).
-Knead the dough until smooth (2-3 minutes).
-Sprinkle dry flour & roll out with the help of a rolling pin (1/4-inch thickness).
-Cut with 3-inch donut cutter,cover & let them proof for 30 minutes.
-In a wok,heat cooking oil & fry donuts on very low flame until golden.
-Take out & coat from all sides with caster sugar.
-Let them cool completely.
-To fill each donut,carefully crave a small opening in the side of each round,forming a cavity.
-Fit a piping bag,fill with prepared mango curd into each donut & serve! (Makes 10-12)