Thai Donuts (Pa Thong Ko) Recipe- Thai Special
Pa Thong Ko are beloved Thai donuts made from fried dough that puff up golden and crisp on the outside while staying light and airy inside. These street snack staples are most often enjoyed in the morning, paired with hot soy milk or sweetened condensed milk. With a slightly sweet dough and satisfying crunch, they deliver pure comfort—perfect as a breakfast treat or a snack any time you crave something simple yet delightful.
- 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 :
Oil Temperature: Keep the frying oil hot—around 360-375°F (about 180-190°C)—to ensure the dough puffs and cooks evenly without absorbing too much oil.
Dough Resting Time: Allow the dough to rest adequately (a few hours) to develop gluten, relax the structure, and produce a hollow texture inside.
Leavening Agent: Traditional recipes may use baking ammonia (or a combination of baking powder and baking soda) for optimal puffiness and crispness.
Serving Suggestions: Serve warm with sweetened condensed milk, coconut custard, or a sprinkle of sugar. They pair beautifully with a hot cup of tea or coffee.
Reheating Tips: To revive leftovers, reheat briefly in a hot oven or use a low broil setting to crisp up the exterior without drying out the inside.
