Wednesday, May 02, 2007


There are cake doughnuts which the name speaks for itself. This is raised doughnut which is like sweet bread. I still am not accustomed to the cake doughnuts with all sorts of glazes and toppings. To me, plain old raised doughnut with a light coating of fine sugar is to die for.

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2 1/4 cups unbleached flour/bread flour
1 1/2 tbsp fine granulated sugar
1/2 tsp salt
1 1/2 tsp instant yeast
1 1/2 tbsp butter
1 large egg
130 ml whole milk


Combine flour, fine granulated sugar, salt, yeast, egg and milk in a mixing bowl. Knead dough until smooth and elastic. Add in the butter and continue to knead until well combined.   Cover with a clingwrap and leave to rise until double.(i used the breadmachine - put all the ingredients in the breadmachine bowl with the yeast last)
When the dough has finished its first rising, punch down the dough and remove it out onto a lightly floured surface. Cover with damp cloth and let it rest for 5 minutes.

Roll dough out to 1/2 inch thickness.

Cut with a doughnut cutter (i use a tuna can and an one inch lid) and place the dough pieces on a greased tray.

Cover with a damp cloth and leave to rise for 30-40 minutes until double in size.

Deep fry doughnuts in hot-oil. Turn frequently until the doughnuts are golden brown and puffed up.
Coat doughnuts with fine granulated sugar while they are still warm.



delia said...

Hi aunty,
tried this recipe last saturday. was very nice. my only problem is i don use doughnut cutter, i just hand roll. definitely a keeper!

lilyng said...


i too do not have a doughnut cutter. i used a tuna can and small plastic container to cut the center.

you could roll into a rope and pinch the ends very tightly

Anonymous said...

Hi Aunty

You are using two kinds of flour here am I right?

Unbleached flour and bread flour or
either one?

Thank you

lilyng said...


when there is a / it means either or

Lee Ping said...

Dear Auntie Lily,

I made donuts using your recipe again.
This time I used Alton Brown's glaze.

Talk to you soon....
Lee Ping

Rachel said...

hey, for the recipe on donuts, you used a bread machine for it, what happenes if i do not have one? can i use an oven instead? will the result be different? or not as fluffy?

lilyng said...


you could knead the dough by hand and i am sure it can also be baked but it will be like soft sweet bread.

Rachel said...

so, i can knead it by hand and then deep-fry it, and it will turn out the same? whether i use a bread making machine or use my hand, will not make much difference in the result right?

lilyng said...


yes you should have the same result. make sure that the dough is proved double it's original amount before you start shaping

Rachel said...

THANK YOU so much :)

Mylene said...


Thank you for your great website and recipes. I am looking for a specific recipe for a desert usually served in dim sum or sold in pastry shops - called SAKEEMA or SWEET NOODLE CAKE - usually served in a square shape sprinkled with coconuts

kindly respond to - thank you

lilyng said...


i am afraid i have not tried making sakeema before but if i land with a good recipe, will certainly try making it

Anonymous said...

maybe I am over simplyfying things here, but the doughtnut making process is as easy as poppoing open a can\tube of Pillsbury\generic brand Biscuit, then cut them in halp and deep fry them till golden brown. You'll defnitely get the plain old raised doughnut texture. It taste exactly like the donuts I get from the street vendors in KL.


lilyng said...


thanks for the tips

Anonymous said...

u were saying to add castor sugar to the mix.
How much of castor sugar to add?

Beth. :)

lilyng said...


i am sorry there is a typo, it should be fine granulated sugar.

caster sugar and fine granulated sugar is the same, only calling it differently in different parts of the world

Loretta said...

Hi Lily

I tried this recipe and its awesome! thanks!

Anonymous said...

I've tried this recipe but my donut came out a bit tough and chewy. Do you know why? Is the butter only for greasing?

Thanks love your site.

lilyng said...


i am so sorry that i left the butter part out. I have editted my post.

lilyng said...


you donut came out tough and chewy, perhaps it was not risen enough before frying.

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