Thai Donuts Recipe

Flour: The base of the dough, providing structure and texture.

Coconut milk: Adds a rich, creamy flavor and helps bind the dough.

Sugar: Sweetens the dough and helps with browning.

Baking powder: Leavening agent that helps the donuts rise and become fluffy.

Salt: Enhances the overall flavor of the donuts.

Vegetable oil: Used for frying the donuts to a golden brown.

When mixing the dough, ensure that the coconut milk is added gradually to achieve a smooth consistency. This prevents lumps and ensures even texture. Additionally, when frying, maintain a consistent oil temperature to avoid undercooked or overly greasy donuts.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the donuts denser.

• coconut milk - Substitute with almond milk: Almond milk provides a similar consistency and a mild nutty flavor, though it lacks the richness of coconut milk.

• sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note, but it will also add moisture to the dough.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the Thai donuts to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the cooled donuts in an airtight container. Line the container with a paper towel to absorb any excess oil and moisture. Store at room temperature for up to 2 days.

• If you prefer to refrigerate, place the donuts in an airtight container or a resealable plastic bag. They can be stored in the refrigerator for up to 5 days. Before serving, reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes to regain their crispiness.

• For long-term storage, freezing is an excellent option. Arrange the cooled donuts on a baking sheet in a single layer, ensuring they do not touch each other. Place the baking sheet in the freezer for about 1-2 hours, or until the donuts are frozen solid.

• Once frozen, transfer the donuts to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness. The donuts can be stored in the freezer for up to 3 months.

• When ready to enjoy, remove the desired number of donuts from the freezer. Allow them to thaw at room temperature for about 30 minutes. To restore their original texture, reheat them in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until they are heated through and crispy.

• Avoid microwaving the donuts as it can make them chewy and less enjoyable. Instead, use the oven method for the best results.

• If you have leftover coconut milk, store it in an airtight container in the refrigerator for up to 5 days. It can also be frozen in ice cube trays for future use in other recipes.

• Enjoy your Thai donuts with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of sweetness.

• Preheat your oven to 350°F (175°C). Place the Thai donuts on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and regain their crispiness.

• Use a toaster oven set to 350°F (175°C). Place the Thai donuts on the rack or a small baking tray. Heat for 5-7 minutes until they are warm and slightly crispy.

• For a quick reheat, use a microwave. Place the Thai donuts on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Note that this method may make the donuts slightly softer.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Thai donuts in the basket in a single layer. Air fry for 3-5 minutes until they are warm and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the Thai donuts in the skillet and cover with a lid. Heat for 2-3 minutes on each side until they are warmed through and slightly crispy.

• Mixing bowl: Use this to combine and whisk together the dry ingredients and then mix in the coconut milk to form a smooth dough.

• Whisk: This will help you thoroughly mix the dry ingredients before adding the coconut milk.

• Frying pan: Heat the vegetable oil in this to fry the dough until golden brown.

• Spoon: Use this to drop spoonfuls of the dough into the hot oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried donuts.

• Measuring cups: These will help you accurately measure the flour, coconut milk, and vegetable oil.

• Measuring spoons: Use these to measure the sugar, baking powder, and salt.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time.

Use a cookie scoop: For uniform donuts, use a cookie scoop to drop the dough into the hot oil.

Heat oil properly: Ensure the oil is at the right temperature before frying to cook donuts evenly.

Drain efficiently: Use a wire rack instead of paper towels to drain excess oil quickly.

Batch frying: Fry multiple donuts at once to reduce overall cooking time.