Pa Thong Ko
Pa Thong Ko is one of Thailand's most well-known breakfast items, a variation inspired by the Chinese Youtiao. These light and crispy doughnuts are traditionally served fresh and warm, often enjoyed with sweet sauces such as condensed milk or pandan custard. You can always find them freshly made at Thai markets and by street vendors to maintain the perfect texture and taste. By making them at home, you're guaranteed to enjoy this authentic and tasty breakfast!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, sugar, salt, and baking powder. In a separate bowl, dissolve the yeast in lukewarm water and let it stand for 5 minutes until frothy.
2
Pour the yeast mixture into the flour and mix thoroughly until you have a smooth and elastic dough. Add a little more water if needed.
3
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
4
On a lightly floured surface, roll out the dough to about 1 cm thickness, then cut into long strips.
5
Pair the dough strips together, then gently press them together in the middle with a small water-dampened stick so they stick together.
6
Heat the oil in a deep fryer or large pot to medium-high heat. Fry the dough pairs until golden brown, turning them constantly to ensure even cooking.
7
Once cooked, remove and place on paper towels to drain excess oil. Serve warm, for example, with condensed milk or pandan custard.
