Egg Donut
Global • halal_safe
How to Make Egg Donut (Traditional & Healthy Version)
Egg Donut, or Donat Telur in Malay, is a beloved snack found in many Malaysian pasar malam (night markets) and festive gatherings. This light, fluffy treat is a testament to Malaysia’s multicultural culinary scene, blending influences from Malay, Indian, and Chinese communities. The addition of eggs gives the donut a rich flavor and a soft, airy texture that sets it apart from other local kuih. Traditionally, these donuts are enjoyed with a light dusting of sugar or infused with local flavors like pandan, making them an irresistible snack for all ages. Choosing Egg Donut as your snack means indulging in a comforting, nostalgic bite while still making mindful choices about your health. Unlike deep-fried options, this healthier version uses minimal oil and incorporates wholesome ingredients such as whole wheat flour and fresh eggs. It’s perfect for anyone wanting a taste of Malaysian tradition without excessive calories or unhealthy fats. Whether you’re sharing with family during teatime or serving at a festive event, Egg Donut offers a delightful combination of taste, texture, and Malaysian heritage.
Ingredients(for 2 medium-sized donuts)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 2 large Eggs (telur ayam)
- 1/3 cup Low-fat milk (susu rendah lemak)
- 2 tbsp Brown sugar (gula perang)
- 1 tsp Baking powder (serbuk penaik)
- 1/2 tsp Pandan extract (optional, for flavor) - optional
- 1/4 tsp Salt (garam)
- 1 tbsp Olive oil (minyak zaitun)
- 1/4 tsp Lemongrass powder (serai, optional for aroma) - optional
- 1 tbsp Powdered sugar (for dusting) - optional
Instructions
- 1
In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and brown sugar until evenly combined.
3 minutes
Sift the flour to avoid lumps and ensure a light texture.
- 2
In a separate bowl, beat the eggs until frothy, then add low-fat milk, olive oil, and pandan extract if using.
3 minutes
Beating the eggs well makes the donuts fluffier.
- 3
Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until a soft, sticky dough forms.
4 minutes
Do not overmix to keep the donuts tender.
- 4
Lightly dust your hands with flour. Divide the dough into equal portions and shape each into a ring (donut) shape.
3 minutes
Use a little oil on your hands if the dough is too sticky.
Why This Dish is Healthy
Opting for baked or pan-fried Egg Donuts instead of deep-fried versions significantly decreases calorie and fat content, supporting weight management and heart health. Whole wheat flour boosts fiber intake, and using low-fat milk further reduces overall fat. By controlling the amount of sugar and oil, this recipe aligns with healthy eating habits, making it ideal for those tracking macros and aiming for a balanced diet. Malaysian ingredients like pandan and lemongrass add flavor without extra calories.
This Egg Donut recipe uses whole wheat flour for added dietary fiber, supporting digestive health and steady energy release. Eggs provide essential protein and nutrients such as vitamin B12, choline, and selenium. Using olive oil instead of traditional deep frying reduces saturated fat, while the moderate use of brown sugar lowers the glycemic load compared to refined sugars. The inclusion of pandan and lemongrass adds antioxidants and a unique Malaysian flavor. This snack is relatively low in calories when portioned appropriately, making it suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Add a splash of santan (coconut milk) for extra richness if desired.
- 💡Tip 2: Infuse the milk with fresh pandan leaves for a deeper aroma.
- 💡Tip 3: Let the dough rest for 10 minutes before shaping for a lighter texture.
Storage & Serving
Store cooled Egg Donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days and reheat in a toaster or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
| Protein | 6.5 g |
| Carbohydrates | 28.0 g |
| Total Fat | 10.2 g |
| Fiber | 1.1 g |
| Sugars | 7.5 g |
| Iron | 1.4 mg |
| Calcium | 40.0 mg |
