• 225 g flour
  • 5 g instant dry yeast
  • 75 ml milk lukewarm
  • ½ tablespoon sugar
  • 40 g butter
  • 1 egg
  • ⅛ teaspoon salt
  • ½ cup granulated sugar (for coating)


Measure yeast into a large mixing bowl.

Add the milk, sugar, egg, flour and salt.

Mix on low speed for 2 minutes or until the dough comes together.

Add butter and continue kneading on medium-low speed until the butter is all incorporated into the dough and dough becomes smooth and elastic. This should take about 8 to 10 minutes.

Remove the dough from the bowl and shape it into a ball. Return the dough into the mixing bowl and let if proof until it has almost trippled in size. Keep the bowl covered with a kitchen towel or cling wrap while the dough proofs.

Remove the dough from the bowl. Press it down to remove all air bubbles.

Knead it for approximately 2 to 3 minutes, until the dough becomes smooth.

Divide the dough into 2 sections for easy rolling. Roll each section to about 1cm thick.

Using a ring cutter, cut out the doughnuts. Re-roll the scraps and cut out more doughnuts until the dough is all used up.

Place each doughnut on a lightly floured parchment square. Arrange the doughnuts in a large tray, cover them with a kitchen towel and let them proof until almost tripled in size.

Heat oil in a deep pan or wok and fry the doughnuts until they turn golden brown. Turn them over halfway through to allow both sides to cook.

Once done, remove from oil and drain them on a kitchen paper towel.

For the sugar coating, fill the granulated sugar into a small bowl. Dip each doughnuts into the sugar on both sides before serving.


Calories: 136.3kcal | Carbohydrates: 23.6g | Protein: 2.7g | Fat: 3.5g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21.4mg | Sodium: 56.5mg | Potassium: 37.1mg | Fiber: 0.6g | Sugar: 9.2g | Vitamin A: 113.2IU | Vitamin C: 0.1mg | Calcium: 12.9mg | Iron: 0.9mg

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