WELCOME TO OUR BRAND NEW WEBSITE!

简体中文 English
简体中文 English
Play Video

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 garli 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.
error: Content is protected !!