Archive for October 19th, 2007



doughnut, originally uploaded by pearlyn83.

doughnuts on a stick, originally uploaded by pearlyn83.


Every Malaysian kid grew up eating these sorta doughnuts – soft, fluffy and coated in sugar. They are a bit different from the ones you get from Krispy Creme and Donut King. The Malaysian ones are less floury in comparison, and are generally coated with sugar/chocolate icing or thousands coloured candies. Whereas the ones you get from Krispy Creme/Donut King, are generally covered in multi-colour icing and filled with different flavoured fillings.


Ryan got me a bread recipe book from Malaysia. My first batch of doughnuts were a flop – instead of nice and round doughnuts, I produced flat ones! Haha! 🙂 Learning from my first failure, my second batch turned out perfect – at least in my opinion it was perfect! Within the night itself, it was cleaned out. Ryan told me it was because it was too addictive – so you can’t help but take one after another.




Dough A:

  • 300g high protein flour
  • 200g plain flour
  • 80g caster sugar
  • Pinch of salt
  • 20g milk powder
  • 10g instant yeast

Dough B:

  • 230ml water
  • 1 egg
  • 40g shortening


  • Combine ingredients for dough A together. Make a well and add in ingredients for dough B. Knead well to form smooth dough.
  • Gradually knead in the shortening and knead into smooth, elastic dough.
  • Place into a bowl, cling wrap and cover with tea towel and set aside to proof till double in size.
  • Once dough has doubled in size, punch it down and peel off bit by bit to form into small golf-size balls. Set aside and allow it to proof till double in size for a second time.
  • Heat oil in a saucepan over medium heat. Drop doughnuts in and fry till golden brown. Remove and place on paper towels. Fill a bowl with caster sugar and coat doughnuts with it while it’s still hot.


  • If you have a mixer, just put the ingredients in and allow it to beat till a smooth dough is form.
  • To know if a dough has proofed enough, press a finger into dough and withdraw quickly. If it leaves a deep impression and springs back very slowly, then it’s ready.

Read Full Post »