Equatorial Assorted Doughnuts

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa

Qty : 5 pcs


  • 4g Instant dry yeast
  • 100ml lukewarm
  • 15g or 2 tablespoons, NIDO Full cream Milk Powder
  • 150g Flour sifted
  • 14g Unsalted butter - soft
  • 1 Egg-yolk
  • 1 pinch Salt if using unsalted butter
  • 14g Sugar granulated
  • ¼ tsp Lemon zest finely grated


  1. Dissolve NIDO Full cream powder in a bowl, with lukewarm water
  2. Sift the flour on your work table and form a well (or a bay)
  3. Place all other ingredients in the middle of the well and knead into dough.
  4. Cover it with a damp towel and place at a warm place to rise to double.
  5. Knock down to size and divide to pieces of 50g of your choice.
  6. Place the rolled pieces on a dusted tray, cover with cling foil and place them at a warm place to rise to double.
  7. Deep fat fry at 180 degrees centigrade.
  8. When cool, you have several options
    - Serve plain
    - You a sieve to dust the with icing sugar
    - Dip the doughnuts in melted chocolate
    - pipe in ( stuff ) with red plum jam, dust with icing sugar or if stuffed with chocolate dip in melted chocolate and serve

NB: The secret of successful bread is hard kneading