Step 1: Activate the Yeast

In a large bowl, combine 1 cup of warm milk and 2 tablespoons of sugar. Mix until the sugar dissolves. Add 2 teaspoons of instant dry yeast and mix again. Let it rest for 5 minutes until the yeast activates and becomes frothy.

Step 2: Prepare the Dough

Add 2 cups of maida (all-purpose flour), 1/2 teaspoon of baking powder, 1 pinch of salt, and 2 tablespoons of butter (salted or unsalted) to the yeast mixture. Mix well to combine the ingredients.

Step 3: Knead the Dough

Knead the dough for 5 to 7 minutes until it becomes smooth and pliable, similar to roti dough. If the dough is too wet, add a tablespoon of flour; if too dry, add a tablespoon of milk. Form it into a smooth ball.

Step 4: First Proofing

Cover the bowl with a lid or plastic wrap and let the dough rest in a warm place for 45 minutes, or until it doubles in size.

Step 5: Shape the Donuts

After 45 minutes, punch down the dough to release the air. Transfer the dough to a clean, lightly floured surface. Divide the dough into equal portions (about 12-15 pieces) using a pizza cutter or knife. Roll each portion into a smooth ball.

Step 6: Form Donut Rings

Place each dough ball on a small piece of butter paper. Flatten each ball using the bottom of a plate or bowl to your desired donut size. Use a cake nozzle or a small bottle cap to create a hole in the center of each flattened dough, forming the classic donut shape. Repeat for all dough pieces.

Step 7: Second Proofing

Cover the shaped donuts with a cotton cloth and let them rest for another 10-15 minutes. They will puff up slightly again.

Step 8: Deep Fry the Donuts

Heat oil in a deep pan on low flame. Test the oil with a small piece of dough; it should slowly float to the surface. Gently place a donut, along with its butter paper, into the hot oil. The butter paper will detach itself as the donut fries. Remove the butter paper once it separates. Fry the donut on low flame until it turns golden brown on both sides. Repeat for all donuts.

Step 9: Decorate the Donuts

Once the donuts are fried and cooled, dip the top half of each donut into melted dark chocolate. Place them on a plate and, if desired, sprinkle with colorful sugar sprinkles while the chocolate is still wet. Allow the chocolate to set before serving.

• Ensure the milk is warm, not hot, to activate the yeast properly.

• Knead the dough for 5-7 minutes until smooth and elastic for best results.

• Do not overheat the oil; fry on low flame to ensure the donuts cook evenly inside and out.

• Use butter paper to easily transfer the delicate dough into the hot oil.

• If the dough is too sticky, add a little more flour; if too dry, add a spoonful of milk.

• Serve plain without chocolate for a simpler taste.

• Use white chocolate or a mix of dark and white chocolate for dipping.

• Top with powdered sugar, cinnamon sugar, or crushed nuts instead of sprinkles.