Thai Donuts (Pa Thong Ko) Recipe- Thai Special
Thai Donuts, or Pa Thong Ko, are crispy, fluffy deep-fried dough sticks enjoyed across Thailand, especially as a breakfast treat. Often compared to Chinese youtiao, these golden pastries are typically served with sweetened condensed milk or pandan custard (sangkhaya) for dipping. Their light, airy texture and slightly chewy interior make them completely irresistible. A staple of Thai morning markets and street food stalls, Pa Thong Ko offers a deliciously satisfying way to start the day
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup lukewarm water
- 1 tablespoon vegetable oil (plus more for frying)
For the Dip (Optional):
- Sweetened condensed milk or
- Pandan custard (Sangkhaya, store-bought or homemade)
Prepare the Dough:
In a large mixing bowl, combine flour, baking powder, baking soda, yeast, sugar, and salt.
Add lukewarm water gradually while mixing, then add 1 tablespoon of oil.
Knead until a soft dough forms. Cover the bowl with a clean towel or plastic wrap.
Let it rest in a warm place for about 2 hours or until the dough has doubled in size.
Shape the Donuts:
Lightly flour a clean surface. Roll out the dough to about 1/4-inch thickness.
Cut into strips about 1 inch wide and 3 inches long.
Pair the strips together in twos and press the center to stick them—this gives Pa Thong Ko its classic “X” shape when fried.
Fry the Donuts:
Heat oil in a deep pan or wok over medium heat (about 180°C / 350°F).
Gently drop the dough pieces into the hot oil.
Fry in batches to avoid overcrowding.
Flip occasionally and fry until golden brown and puffed (about 1–2 minutes per side).
Remove with a slotted spoon and drain on paper towels.
Serve:
Serve warm with a drizzle of sweetened condensed milk or a side of pandan custard for dipping.
Great as a breakfast snack with Thai tea or coffee
Recipe Notes :
Pandan Custard : For an authentic Thai twist, pair with sangkhaya—coconut-pandan custard. It’s lightly sweet, creamy, and perfect for dipping.
Oil Temperature : Make sure the oil isn’t too hot or too cool—consistent medium heat ensures even puffing and golden color.
Storage : Best enjoyed fresh, but leftover dough can be refrigerated overnight and fried the next morning.
Yeast Activation : If your yeast doesn’t foam in warm water within 5–10 minutes, it may be inactive—replace it to ensure a fluffy texture.
