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We finally found a good doughnut dough recipe! These nimble and fluffy doughnuts are made with a yeast dough that’s prepared in a bread machine. When the doughnuts have cooled marginally, top them with some sugar, chocolate, or any other favorite ingredients.

Prep Time: 30 mins
Cook Time: 40 mins
Additional Time: 2 hrs 20 mins
Total Time: 3 hrs 30 mins
Servings: 16
Yield: 16 doughnuts

Nutrition Facts are Listed Below
Ingredients
½ cup warm milk
½ large egg, beaten
¼ cup butter
2 cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 teaspoon active dry yeast
8 cups vegetable oil for frying
Directions
Place milk, egg, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. The run the Dough cycle.
Remove dough from the machine after the cycle is done, about 90 minutes.
Knead dough a few times on a floured work surface to collapse all the bubbles. Cut dough into 16 pieces. Cover with a damp cloth and let rest for 20 minutes.
Stretch each ball out into a 1/4-inch-thick disk. Use a small cutter to cut a hole in the center of each disk. Let doughnuts rise on the floured surface until doubled in size, 30 to 40 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Working in batches of 2 to 3, gently place doughnuts into hot oil; fry until they float to the top and turn golden brown, about 3 minutes. Flip doughnuts and repeat on the other side. Drain on paper towels.
Tips
If you don’t have a small cutter for Step 4, you can use the top of a salt shaker or a bottle top.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)

198 Calories
14g Fat
16g Carbs
2g Protein

Nutrition Facts
Servings Per Recipe 16
Calories 198
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 14mg 5%
Sodium 172mg 7%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 2g 4%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 36mg 1%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients Needed
2 cups all-purpose flour
1/2 cup sugar
1 tsp cardamom powder
1/2 tsp ghee (or unsalted butter)
1 cup heavy coconut milk from can (approx.)
11/2 tbsp instant yeast

Preparations:
Add cardamom to the flour, followed by sugar and yeast. Rub in the ghee (or butter).
Add the coconut milk gradually as you start kneading the dough until it all comes together.
Turn over onto your work surface and knead for a minimum of 5 minutes. Roll into a log-like shape and divide into 5 equal balls.
Dust these balls with some flour and cover with a plastic bag for about 45 minutes or until risen to almost twice their size.
Roll the balls into 6-inch circles (½-inch thickness) and cut them into 4 pieces.
Preheat cooking oil in a pan on medium heat and then cook your mahamri for about a minute on each side.

Due to its striking flavor, this traditional Kenyan sweet snack famously from the coastal areas including Mombasa, is considered a delicacy. It’s often enjoyed in Events, on holidays and in birthdays.

Butter Cake
USA pronunciation
/bʌɾɚ keɪk/
British pronunciation
/bʌtə keɪk/

Butter Cake is a type of cake that is made with a high proportion of butter, resulting in a rich, tender crumb and a delicate buttery flavor

It is made from a mixture of flour, sugar, eggs, and butter, which gives the cake its signature buttery flavor and texture. Butter cake can be made in a variety of shapes and sizes, such as loaf cakes, layer cakes, or cupcakes. The cake is often flavored with ingredients such as vanilla extract or lemon zest, which add a delicate and nuanced flavor to the cake.

There are two main types of cakes:
butter cakes (also known as shortened cakes)
foam cakes.
The distinction between these two broad categories of cake is in the fat content.

1 cook /ˈkʊk/ noun
plural cooks
Refers to someone who prepares and cooks food for eating
She is a good cook.
2 cook /ˈkʊk/ verb
cooks; cooked; cooking
to prepare food by heating it, for example by boiling, baking or frying it
Where did you learn to cook?
[With an object]
Cook the onions over low/medium/high heat.
She cooked a great meal.
I’ll cook dinner tonight.

Idioms
cook the books (informal)
to change facts or figures dishonestly or illegally
His accountant had been cooking the books for years.
cook somebody’s goose (informal)
to ruin someone’s chances of success

cupcake
/ˈkʌpkeɪk/

Small individual cake or bun, typically baked in a paper case and topped with icing. Also known as fairy cake.

Noun
Food small cake baked in a cup-shaped container
She baked chocolate cupcakes for the party.
Informal term of endearment
Goodnight, cupcake, see you tomorrow.
Synonyms; Darling, sweetheart
Slang weak or effeminate man
They teased him by calling him a cupcake.
An attractive woman (often as a term of address).
“you hang in their cupcake, because you’re special to me”

Cupcakes are a common and treasured type of dessert that are enjoyed by persons of all ages around the world. They are miniature cakes that are made from a mixture of:
Flour
Sugar
Eggs
Butter
Oil And
Baking Powder or Soda
Cupcakes can be flavored with a variety of ingredients, such as;
Vanilla Extract
Chocolate
Fruits
They can also be decorated with;
frosting
sprinkles
toppings
Cupcakes can be made in a variety of shapes and sizes, such as round, square, or rectangular, and are often served in paper or foil cups. They are a popular dessert for special occasions, such as birthdays, weddings, or holidays, and can be found in bakeries, coffee shops, as well as supermarkets.

These Fried Honey Citrus Cakes are a subtly sweet, sticky, perfect bite sized treat.
PREP TIME: 1HOUR HR 20MINUTES MINS
COOK TIME: 20MINUTES MINS
TOTAL TIME: 1HOUR HR 40MINUTES MINS
SERVINGS: 4
Calories: 730kcal

INGREDIENTS
For the cakes:
3 large eggs
1/4 cup fresh orange juice
1/4 cup vegetable oil
Zest of 1 orange
1/4 cup caster superfine sugar (You can sub granulated sugar, or give granulated sugar a little pulse in the food processor to break down the granules))
2 cups + 2 Tablespoons all-purpose flour
1 teaspoon baking powder
4 tablespoons flour (extra, for rolling)
For the glaze:
2 Tablespoons fresh lemon juice
2 cups sugar
1 1/4 cup cold water
1/3 cup honey
Zest of one orange
Vegetable Oil (for deep frying)
INSTRUCTIONS
In a large bowl, whisk together the eggs, orange juice, and oil. Stir in the orange zest and sugar and whisk until frothy, about 2 minutes. Sift the flour and baking powder into the bowl, then use a wooden spoon to stir the mixture together until a smooth dough forms. The dough will be sticky. Cover the bowl and set aside to rest for 1 hour.
To make the syrup, heat the lemon juice, sugar, and water in a medium sized saucepan over medium heat. Continue to cook, stirring occasionally, until the sugar dissolves. Bring the mixture to a boil, then reduce heat to low and simmer for about 5 minutes. Stir in the honey and orange zest and simmer for an additional five minutes. Turn heat down as low as possible, and just keep glaze warm while you fry the cakes.
To finish the cakes, sprinkle a small amount of flour on a clean countertop or piece of parchment paper. Add the dough to the floured surface, flour your hands, and then work in just enough additional flour to keep the dough from sticking. Use a rolling pin to roll the dough out to about 1/4 inch thick. It doesn’t need to be in any particular shape. If the dough keeps “jumping back,” give it a few minutes to rest before trying to roll again. Use a 2 inch round biscuit cutter to cut out round cakes.
Pour vegetable oil in a deep pot to about 3-4 inches high. Heat the oil to 325-350 degrees. Drop the cake rounds into the hot oil, 3 or 4 at a time, frying until golden brown or about 1-2 minutes per side. Remove hot cakes and place them on a paper towel lined plate to drain. Don’t worry if the cakes don’t stay perfectly round when you drop them in the skillet–they’ll puff up and be just fine.
Drop several cakes at a time into the glaze and let them sit for 15-30 seconds to let it soak in, then remove to a platter. I like these best served warm. You can also drizzle any additional glaze over the top of the cakes once you’re finished. If you have leftover, reheat in the microwave for 20 seconds or until soft and sticky.
Fried Cake, Honey Citrus Cake Nutritional Facts
Calories: 730kcal | Carbohydrates: 144g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 162mg | Potassium: 116mg | Fiber: 0.3g | Sugar: 137g | Vitamin A: 234IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 1mg

Hello, I grew up in Kenya. Every morning if mother dint arrive the day before with a loaf of bread, she would give as means on how to get one. On most occasions she would wake up energized, get some ingredients and bake a nice dough. Within no time an awakening aroma get us out of bed and into the showers.
After putting on our school uniforms. A look at the table is met with tasty brown nice mandazis. Without holding any dripping saliva, our cups are full with tea, coffee, or either coco, depending on once preference.
Ingridients Of Make Soft Mandazi
Ingredients;
mandazi,
baking paper,
icing sugar,
white plate
Dry Ingredients;
3 cups of all Purpose flour
2 tsp instant yeast
5 tbsp sugar
1 tsp baking powder
1/2 tsp ground cardamom
1/2 tsp salt
Mix the dry ingredients in a bowl and set aside
Wet Ingredients:
1 cup luke warm milk
4 tbsp melted butter/margarine
1 whole egg
INSTRUCTIONS
Add the wet ingredients into a separate bowl and mix well.
Now add the wet ingredients to the dry ingredients and knead into a dough.
Cover with a damp cloth and set aside to rise for 1 hour or until the dough has doubled in size.
Roll out the dough (1cm in height) on a lightly floured surface. Cut out shapes. You could cut them into small squares or diamond shapes. You can even use a glass to cut out round shapes.
In a thick bottomed pan, add enough oil to deep fry. The oil is ready to use when you put a wooden skewer in it and bubbles form around the skewer.
Drop in the cut dough shapes and lower the heat to avoid the outside burning while the inside is uncooked. Flip the mandazi over every 30 sec and cook for about 2 min.

This cinnamon roll recipe starts with an easy dough made in your bread machine, and the rolls take just 15 minutes to bake in your oven. With a sweet cinnamon, sugar, and pecan filling and a decadent cream cheese frosting, they taste just like the ones sold at that well-known store in the mall.

Prep Time: 30 mins
Cook Time: 15 mins
Additional Time: 2 hrs 15 mins
Total Time: 3 hrs
Servings: 16
Yield: 16 rolls
Ingredients
Dough:
1 cup warm milk
¼ cup water at room temperature
¼ cup unsalted butter, melted
1 large egg, room temperature
4 cups bread flour
½ (3.4 ounce) package instant vanilla pudding mix
1 tablespoon white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
Filling:
1 cup brown sugar
¾ cup chopped pecans (Optional)
4 teaspoons ground cinnamon
½ cup unsalted butter, softened
Frosting:
1 cup confectioners’ sugar
¼ cup unsalted butter, softened
½ (8 ounce) package cream cheese, softened
1 ½ teaspoons milk
½ teaspoon vanilla extract
Instructions
Make the dough: Place milk, water, melted butter, egg, bread flour, pudding mix, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
When the dough is almost finished, start the filling: Mix brown sugar, pecans, and cinnamon together in a bowl until well combined. Butter a 9×13-inch baking pan.
Turn dough out onto a lightly floured surface and roll into a 17×10-inch rectangle. Spread 1/2 cup softened butter over the rectangle, then sprinkle brown sugar mixture over top.
Beginning with the long side, roll dough over filling into a log; cut log into sixteen 1-inch slices. Place slices, cut-sides up, into the prepared pan. Let rise in a warm place until doubled in volume, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake rolls in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
While the rolls are cooling, make the frosting: Stir confectioners’ sugar, softened butter, cream cheese, milk, and vanilla together in a bowl until well combined. Spread over warm rolls.
Nutrition Facts (per serving)

372 Calories
19g Fat
45g Carbs
6g Protein
Hide Full Nutrition Label

Nutrition Facts
Servings Per Recipe 16
Calories 372
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 48%
Cholesterol 51mg 17%
Sodium 198mg 9%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Total Sugars 19g
Protein 6g 13%
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 2mg 11%
Potassium 122mg 3%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

They are PERFECT for breakfast with a cup of tea, Coffee, Coco, or drinking chocolate depending on preference. They are also tasty and go really well as an accompaniment to many meals…especially grilled meats.
Ingredients
3 cups all-purpose/plain flour
3/4 tsp. instant yeast
7 tbsp. sugar
1 tsp. ground cardamom powder
3/4 cup heavy coconut milk
light coconut milk (just enough to make a soft but not sticky dough, so about ½ – ¾ cup, add slowly)
oil for deep frying
Instructions
STEP 1: Make the Dough.
Sieve the flour, add in the yeast directly into it and the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it’s been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it, it should look slightly bubbly on the inside.
Divide the dough into two and shape into balls. Let them sit to rise, or you can wrap in cling film and freeze for whenever you need to make mandazi.
When ready to use, place each ball on a floured surface like in the pic.
Step 2: Divide each ball in half again.
Step 3: Form each section into a smooth ball.
Step 4: Roll each ball into a circle of quarter inch thick
Step 5: Divide each circle into 4 sections. Continue with the rest of the balls.
Step 6: Place all the sections on a lightly floured surface and keep covered for an hour or so.
Step 7: After sitting for about an hour, the sections will have risen.
Step 8: Test the oil temperature by placing the back of a wooden spoon into the center of your frying pan. If the oil is hot enough to use, bubbles will immediately come up from where the tip touches the bottom of the pan. If no bubbles come up, then give the oil a few more minutes to heat up and test again.
Step 9: Put your mandazi sections into the hot oil. Splash the oil over them to help them puff up. Don’t let them puff too high before turning otherwise they can form cracks. When they start puffing up, turn them over
Step 10: This is after they have puffed and been turned over. Now fry until the color changes.
Step 11: This is about mid-way through the frying, the color now is a nice light brown. I prefer them slightly darker so I let them fry a bit longer…
Step 12: There we are! Perfect color. Now remove them from the hot oil, and continue frying until all are done.
Serve!!

“She had asked for this in the forums, hope this helps:) This is a real “must have” in my house on a rainy day or when terribly hungry or even as an appetizer at parties. Please note that the potatoes, onions and green chillies listed in the Dough portion belong in the Filling portion of the recipe. Thanks!”
Ready In: 1hr 30mins

Ingredients
1 cup all-purpose flour
2 tablespoons vegetable oil
FILLING
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, very finely chopped
3 tablespoons oil
1⁄2 teaspoon ginger, grated
1⁄2 teaspoon garlic, crushed coriander seed
1 tablespoon cilantro, finely chopped
1⁄2 lemon, juice of
1⁄2 teaspoon turmeric
1⁄2 teaspoon garam masala
1⁄2 teaspoon red chili powder
A pinch of salt

Instructions
Mix together the flour, oil and salt.
Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again.
Cover and set aside.
Filling Of the Samosas.
Heat 3 tbsp oil.
Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes.
Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool.
Divide dough into 10 equal portions.
Use a rolling pin, roll a piece of dough into a 5″ oval. Cut into 2 halves.
Run a moist finger along the diameter. Roll around finger to make a cone.
Place a tablespoon of the filling into the cone. Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney you love.