Glazed Donut
Global • halal_safe
How to Make Glazed Donut (Traditional & Healthy Version)
The Glazed Donut, known locally as 'donat bergula', is a popular snack enjoyed across Malaysia’s multicultural communities. While donuts have global roots, Malaysian households and bakeries have infused this treat with local flavors such as pandan and coconut (santan), making it uniquely Malaysian. The classic glazed donut is soft, pillowy, and coated in a glossy sugar glaze, offering a delightful balance of sweetness and texture. In Malaysia, donuts are often shared during festive gatherings, tea time (minum petang), or as a quick snack on busy mornings. By incorporating ingredients like whole wheat flour, fresh pandan, and coconut oil, this healthy version brings out the best of local tastes while supporting your wellness goals. The glaze is light, and the donut itself is less oily than traditional versions, making it a satisfying yet guilt-free treat. Whether you’re enjoying it with a cup of teh tarik or sharing with family, this donut recipe brings together the warmth and vibrance of Malaysian cuisine.
Ingredients(for 1 medium-sized donut per serving)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 1/4 cup Coconut milk (santan)
- 2 tablespoons Pandan juice (air daun pandan)
- 1 Egg (telur)
- 1 teaspoon Active dry yeast (yis kering)
- 2 tablespoons Brown sugar (gula perang)
- 2 tablespoons Coconut oil (minyak kelapa)
- 1/4 teaspoon Salt (garam)
- 2 tablespoons Low-fat milk (susu rendah lemak)
- 1/4 cup Icing sugar (gula aising)
- 1/2 teaspoon Lemongrass extract (ekstrak serai, optional for flavor) - optional
Instructions
- 1
Activate the yeast by mixing it with warm low-fat milk and 1 tablespoon brown sugar. Set aside for 5 minutes until frothy.
5 minutes
Ensure milk is just warm, not hot, to avoid killing the yeast.
- 2
In a large bowl, combine whole wheat flour, salt, and remaining brown sugar. Mix in the activated yeast, beaten egg, coconut milk, pandan juice, and coconut oil.
5 minutes
Use freshly extracted pandan juice for authentic aroma.
- 3
Knead the dough until smooth and elastic. Cover and let rise in a warm spot for 30 minutes or until doubled in size.
5 minutes
Lightly oil the bowl to prevent sticking.
- 4
Roll out dough to 1 cm thickness. Cut out donuts using a donut cutter. Place on a tray lined with parchment paper.
5 minutes
Dip the cutter in flour for cleaner cuts.
Why This Dish is Healthy
By choosing whole wheat flour and reducing the sugar content, this donut becomes a more nutritious snack option. Coconut oil and santan offer plant-based fats, which are better for heart health than animal fats. The recipe uses natural flavorings like pandan and lemongrass, lowering the need for artificial additives. This healthy adaptation supports weight management, keeps energy levels stable, and fits vegetarian diets, making it a smart choice for Malaysian snack lovers.
This Malaysian Glazed Donut recipe is lower in fat and refined sugar compared to traditional versions. Whole wheat flour boosts fiber, aiding digestion and blood sugar control. Coconut milk (santan) adds healthy fats and minerals such as magnesium and potassium, while pandan contributes antioxidants and a unique flavor profile. Using coconut oil reduces saturated fat, and a light glaze keeps the calorie count moderate. Each serving provides essential carbohydrates for energy, a moderate amount of protein from egg, and less sugar, making it suitable for balanced diets.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the juice to enhance aroma.
- 💡Tip 2: Allow dough to rise fully for a light, airy texture.
- 💡Tip 3: Glaze donuts while still warm for best absorption and glossy finish.
Storage & Serving
Store glazed donuts in an airtight container at room temperature for up to two days. For longer freshness, refrigerate and reheat briefly before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 52.0 g |
| Total Fat | 22.0 g |
| Fiber | 1.2 g |
| Sugars | 24.0 g |
| Iron | 2.2 mg |
| Calcium | 25.0 mg |
| Sodium | 340.0 mg |
| Potassium | 90.0 mg |
| Cholesterol | 25.0 mg |
| Vitamin A | 30.0 IU |
| Vitamin C | 0.0 mg |
| Magnesium | 15.0 mg |
| Zinc | 0.3 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.2 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 35.0 µg |
