PROCESS OF PRODUCING DOUGHNUT WITH CORN (Zea mays) FLOUR

The present utility model relates to the process of making doughnut with com flour as an added ingredient. The process involves drying com seeds for three days; milling the dried com seeds; sieving the milled com to obtain 1 cup of com flour; keeping com flour in an air-tight container; combining 1 cup of com flour, 3 cups wheat flour, 4 tbsp. baking powder and 1/2 tsp. salt in a mixing bowl; beating 2 eggs along with 1cup sugar on a separate bowl until the mixture becomes light in texture; pouring the eggs and sugar mixture in the middle of the bowl with the flour mixture; mixing all the ingredients until a soft dough is formed; rolling the dough out up to 3/8 inch thick on a floured surface; cutting the dough using a dough cutter; frying the dough in 370 degrees F for 20 minutes; cooling and packing doughnuts for consumption or commercialization.