Ingredient Quantity
All purpose flour (Blue Ferry or Bintang brands) 260g
Salt tsp
Butter 30g
Milk 150ml
Egg 1
Instant dry yeast 1 tsp
Sugar 3 tbsp
Oil for deep frying  
Castor sugar for dredging  



1/ Sift flour into a deep bowl and mix well

2/ Warm milk in saucepan and add in salt. Allow milk to cool down before adding dry yeast.

3/ Combine egg with sugar. Blend into the yeast mixture.

4/ Gradually pour the mixture into flour and knead into a very soft dough.

5/ Turn onto a floured board and continue kneading until dough is smooth and elastic.

6/ Allow dough to rise in a warm place for about 30-45 min or until dough has doubled in bulk. Knead lightly again.

7/ Gently roll to 2 cm thickness. Cut with a doughnut cutter

8/ Place doughnut onto lightly dusted floured tray for 45 min.

9/ Heat oil in wok for deep frying and slide in doughnuts a few at a time, frying until golden brown.

10/ Drain on absorbent paper and dredge with castor sugar just before serving.



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