Rise and shine to a world where the mornings are greeted with the warmth of Patonga, the beloved Thai breakfast donut. Picture a scene where the first rays of the sun touch the streets, and the aroma of these fluffy, golden delights fills the air. Join me on this culinary adventure as we master the art of Patonga making, infusing our kitchen with the spirit of Thai breakfast culture.
Patonga Recipe
Patonga (Thai Breakfast Donut) Recipe
Dive into the world of Patonga, the Thai breakfast donut that holds the essence of Thai mornings in its golden embrace. Let's embark on this culinary journey, create memories, and don't forget to share this enchanting recipe with your loved ones!
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Servings: 4 people
Calories: 1450kcal
Cost: $5
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Equipment
Ingredients
- 1 cup All-purpose flour
- 1 cup Baking soda
- 2 tablespoon Sugar
- 1/2 cup Water
- 2 cups Vegetable oil
- 2 cups Milk
- 1 cup Walnuts
- 4 Eggs
- 1 cup Cherries
- Butter as needed
Instructions
- Take a large bowl and clean it well.
- Add the sugar and the baking soda.
- Add the salt and the cream.
- Mix all the ingredients well.
- Add beaten eggs into the mixture.
- Pour into the dish and spread evenly.
- Take a small bowl and add the sugar and the butter.
- Mix them until become smooth.
- Add the mixture into flour and mix well.
- Bake it for about twenty-five minutes.
- Your dish is ready to be served.
Video
Notes
Choosing the Right Oil: Opt for a neutral oil with a high smoke point, like vegetable or canola oil, for frying. This ensures that your Patonga turn out crisp and golden.
Consistency of Dough: The dough should be soft and slightly sticky. Don't be tempted to add too much flour, as it can result in dry Patonga.
Frying Temperature: Maintain a consistent oil temperature around 350°F (180°C) for even cooking and a perfect, crispy texture.
Nutrition
Calories: 1450kcal | Carbohydrates: 45g | Protein: 18g | Fat: 137g | Saturated Fat: 22g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 8320mg | Potassium: 483mg | Fiber: 4g | Sugar: 17g | Vitamin A: 463IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
- Resting Time: Allow the dough to rest for at least 30 minutes before shaping and frying. This enhances the texture and makes it easier to handle.
- Oil Temperature Control: Use a thermometer to monitor the oil temperature consistently. Adjust the heat to maintain the ideal frying temperature and avoid overheating.
- Frying Batch Size: Fry the Patonga in small batches to prevent overcrowding, which can lead to uneven cooking and soggy donuts.
- Shaping Techniques: Dip your fingers in water to prevent the dough from sticking while shaping the Patonga. This helps achieve smooth, uniform donuts.
- Drain Excess Oil: Place the fried Patonga on a paper towel-lined plate to absorb any excess oil. This ensures they remain crispy and less greasy.
Share insights on common mistakes to avoid:
- Rushing Resting Time: Skipping the resting time can result in dense and chewy Patonga. Give the dough adequate time to relax and develop its desired texture.
- Incorrect Oil Temperature: Frying at too high a temperature can lead to unevenly cooked Patonga with a burnt exterior. Maintain the right oil temperature for a perfect golden hue.
- Overcrowding the Pan: Overcrowding the frying pan leads to the temperature dropping rapidly, causing the donuts to absorb more oil and turn greasy.
- Inconsistent Dough Thickness: Ensure uniform dough thickness when shaping the Patonga. Variations can lead to uneven cooking.
- Not Monitoring Frying Time: Keeping an eye on the frying time is crucial. Over-frying can result in dry and tough Patonga, while under-frying may leave them doughy inside.
Serving Suggestions
- When to Serve: Patonga makes for a delightful breakfast treat, perfect for lazy weekend mornings or when you want to add a touch of exoticism to your morning routine.
- Audience: Patonga appeals to breakfast enthusiasts looking to expand their horizons with an authentic Thai experience. It’s also a fantastic option for gatherings or brunches with friends and family.
- Complements: Pair Patonga with a cup of freshly brewed Thai tea or a soothing glass of coconut water. Their lightly sweet and savory nature pairs wonderfully with a hint of tangy fruitiness.
- Garnishes: Sprinkle powdered sugar over the warm Patonga for a touch of sweetness. For a more savory twist, serve with a side of Thai-style pandan dipping sauce.
- Variations: Explore sweet and savory variations of Patonga by adding a touch of cinnamon to the dough or stuffing them with minced pork or coconut.
FAQs of Patonga
- Can I use all-purpose flour instead of rice flour? While rice flour is traditional, you can substitute part of it with all-purpose flour for a different texture. However, pure rice flour yields the most authentic result.
- Can I make the dough ahead of time? Yes, you can prepare the dough the night before and refrigerate it. Let it come to room temperature before shaping and frying.
- How do I prevent the dough from sticking to my hands? Keep a bowl of water nearby and moisten your hands while shaping the dough. This prevents it from sticking and ensures smooth shaping.
- Can I freeze leftover Patonga? Yes, you can freeze leftover Patonga once they are completely cooled. To reheat, bake them in a preheated oven at 350°F (180°C) until warmed through.
- What if the Patonga turn out too oily? If the Patonga are too oily, it’s likely due to frying at too low a temperature or overcrowding the pan. Adjust the temperature and fry in small batches for better results.
Step into the world of Patonga, where mornings come alive with flavor and tradition. Experience the joy of crafting these donuts, share the recipe, and join our culinary community.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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