Eggless zeppoles

Ingredients

• Milk: 3/4 cup - 1 cup
• Vanilla : few drops
• Sugar :2 tablespoons+
• Butter: 1.5 tablespoons
• CornStarch: 1 teaspoon
• All Purpose Flour: 30 tablespoons
• CornStarch: 2 tablespoons
• Instant Yeast: 1 teaspoon
• Salt: a pinch
• Vegetable Oil: frying

Topping:

• Sprinkles
• Powdered Sugar
• Melted Chocolate
• Coffee syrup

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Preparation

• In a saucepan mix together 1/2 cup milk, vanilla and 1 teaspoon cornstarch. Heat this on lowfire stirring till the sauce thickens.
• Add to it the butter and sugar and stir well till it reaches a custard like consistency. Let it cool to room temperature. After adding butter and sugar.
• In another big bowl,whisk together flour,cornstarch,yeast and salt.To this add the milk mixture and knead to form a dough adding more milk as needed.
• It took me another 4-6 tbsp apart from the 1/2 cup already added.Put the dough on a lighlty floured surface and knead gently into a soft smooth dough.
• Keep the dough in a greased bowl and let it rise for about 40 minutes or until doubled. Once doubled,put the dough onto a lightly floured surface and gently deflate it.
• Let it rest for a few minutes.Roll out /shape the dough into a long rope and then pinch out lime sized balls from it.Flatten each ball very slightly and create a hole in the centre using the thumb and index finger.
• Place the ball on a lined and greased baking sheet. Repeat the same process for rest of the dough pieces,cover them with an oiled plasticwrap and let them rise for another 40 minutes. Deep fry the doughnuts in hot vegetable oil. Drain on papertowels and immediately sprinkle/dip them in powdered sugar or whatever you wish.