Donut Kampung — Soft & Fluffy Oil-Free Donuts with Secret White Ring

Pour 120ml lukewarm water into a large bowl—ensure the temperature is about body temperature, not hot. Add 1 tbsp granulated sugar and 2.25 tsp instant dry yeast, stir well. Let sit for 5–10 minutes until foamy bubbles appear. If no foam forms, the yeast is dead and should not be used.

Pour 3 cups all-purpose flour into a separate large bowl. Add 0.5 tsp salt and mix it evenly with the flour first. This prevents salt from directly contacting the yeast and inhibiting fermentation.

Pour the foamy yeast mixture into the flour. Crack 1 egg, beat it lightly, and add to the flour mixture. Stir in 2 tbsp sweetened condensed milk, which adds sweetness and helps create a soft texture. Prepare 120ml water and add it gradually while kneading the dough.

Add 2 tbsp margarine and continue kneading the dough. Gradually incorporate the remaining water while kneading until the dough becomes soft, elastic, and slightly sticky. Knead for about 10–15 minutes until well-developed. Test by pressing the dough with your fingertip—if it springs back without leaving an indent, it's ready.

Grease a smooth bowl with oil and place the kneaded dough inside. Cover with a cloth. Let it rise in a warm place until it has doubled in volume. Adjust location based on room temperature—if it's cool, move it to a slightly warmer spot.

Once the first rise is complete, gently punch down the dough to release gas and knead briefly. Roll out the dough to about 1.5 cm thickness. Use a donut ring cutter to cut out rounds—the hole forms naturally in the center.

Place cut donuts on non-stick parchment paper (optional but convenient for flipping). Re-knead, roll out, and cut remaining dough until used. Let the cut donuts rest for 5–10 minutes for a second rise, but avoid overproofing—overproofed donuts will shrink and lose shape when fried.

Place granulated sugar for coating into a blender and pulse 3 times to create a finer texture.

Heat oil to medium temperature (about 160–170°C). Oil temperature is crucial: too hot and the exterior browns quickly while the inside remains raw; too cool and the donuts absorb excess oil. Maintain steady heat with medium-low flame.

Carefully place donuts into the hot oil. Flip only once during frying—this is essential for forming the beautiful white ring and prevents excess oil absorption. When donuts turn an even golden brown, remove with a slotted spoon and place on a rack or strainer to drain (not on a flat plate or paper, which traps moisture).

While the donuts are still warm (not piping hot), immediately coat them with the finely ground granulated sugar. If too hot, the sugar melts; if too cool, it won't stick. Once evenly coated, they're ready to eat. For variation, mix the sugar with cinnamon or powdered milk before coating.

Donuts are best enjoyed fresh and warm, paired with hot tea or coffee. For frozen storage, fry them only halfway, let cool, then freeze. To serve, thaw and re-fry until fully cooked through.