Pa Tong Go (mini deep fried cruller doughnuts)

    3 hours 35 mins

    These little fried Chinese style cruller doughnuts can be eaten for breakfast with fresh soy milk or as a snack with pandan dipping spread.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    12 people made this

    Serves: 5 

    • 500 grams (4-5 cups) plain flour, sifted
    • 2 teaspoons sea salt
    • 1/2 teaspoon instant yeast
    • 1 tablespoon caster sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking ammonia
    • 1/8 teaspoon sodium bicarbonate
    • 1 1/2 cup (375ml) water
    • 1 each chicken egg
    • 2 tablespoons vegetable oil
    • 1 litre vegetable oil for deep frying

    Prep:15min  ›  Cook:20min  ›  Extra time:3hr proofing  ›  Ready in:3hr35min 

    1. Mix the dry ingredients. Add the water, chicken egg and 2 tablespoons vegetable oil. Mix until smooth and slightly sticky, you may have to add in a bit more flour. Let the dough rise until double, about two hours.
    2. Punch the dough down and cut off a strip of dough. Pull the dough out into a strip as long as the length of your arm. Repeat with another strip.
    3. Cut the strips into little fingers.
    4. Dab a little bit of water down the middle of the fingers and place the fingers on top of each other, pinching the middle of the pairs of fingers slightly.
    5. Heat the oil up in a wok and fry the doughnuts on one side until puffed and brown, then flip over until the other side is cooked. Drain on paper towels.
    6. Eat with fresh soy milk, jok (rice porridge), or sangkaya (pandan custard).

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