RECIPES

SALTED EGG YOLK DOUGHNUT BALLS

INGREDIENTS

Doughnut Balls

350g

Prima Doughnut Mix

190ml

Water

 

Cooking Oil (for frying)

Salted Egg Yolk Sauce

30g

Salted Egg Yolk Powder

20 pcs

Curry Leaves

2 pcs

Chilli Padi

30g

Unsalted Butter

5 tbsp

Evaporated Milk

4 cloves

Garlic, minced

½ tsp 

Salt

½ tsp 

Sugar

PROCEDURE

Doughnut Balls

  1. If you are using remaining doughnut holes from doughnut recipe, keep the fried doughnut balls aside.
  2. Using a dough hook, mix Prima Doughnut Mix and water on low speed for 1 minute. Increase to medium speed for another 9 minutes. Cover the dough and let it rest for 30 minutes at room temperature.
  3. Roll dough into a rectangle sheet on a floured surface. Fold ⅓ of the rectangle towards the center then fold the other end towards the center, rest for 10 minutes. Turn 90 degrees and repeat the step.
  4. Divide the dough into approximately 1 tbsp-sized of dough balls. Cover and let it rest for 1 hour at room temperature.
  5. Heat oil to 180°C and deep fry doughnut balls until golden brown. Set aside.

Salted Egg Yolk Sauce

  1. Heat unsalted butter in a frying pan. Stir-fry minced garlic, chilli padi and curry leaves until fragrant. 
  2. Pour in the salted egg yolk powder, evaporated milk, salt and sugar.
  3. Bring to a boil, reduce the heat slightly and add in the fried doughnut balls. 
  4. Coat the fried doughnut balls with the salted egg yolk sauce and serve hot.