Sugar Donut
Global • halal_safe
How to Make Sugar Donut (Traditional & Healthy Version)
Sugar Donut, known locally as 'Donat Gula', is a beloved snack across Malaysia, often enjoyed at roadside stalls, local bakeries, and festive gatherings. With its fluffy texture and sweet sugar coating, Donat Gula reflects the multicultural heritage of Malaysian cuisine, combining Malay, Indian, and Chinese influences in its preparation and presentation. This healthier version emphasizes using local ingredients like pandan for aroma and santan (coconut milk) for richness, making each bite fragrant and authentically Malaysian. Traditionally, these donuts are made fresh in the morning and served with kopi or teh tarik, making them a staple at breakfast tables and afternoon tea sessions. By opting for whole wheat flour and moderate sugar, this recipe balances classic taste with a health-conscious approach, ensuring you can indulge without guilt. Whether you’re celebrating a festival or enjoying a casual snack, Sugar Donut brings the warmth of Malaysian hospitality to your kitchen.
Ingredients(for 2 medium-sized donuts per serving)
- 1 cup Whole wheat flour (tepung gandum penuh)
- 1 tsp Baking powder (serbuk penaik)
- 1 large Egg (telur)
- 1/3 cup Low-fat milk (susu rendah lemak)
- 2 tbsp Santan (coconut milk) (for aroma)
- 1 tsp Pandan extract (for fragrance) - optional
- 2 tbsp Cane sugar (gula)
- 2 tbsp Olive oil (minyak zaitun)
- 1/4 tsp Salt (garam)
- 1/2 tsp Yeast (yis) - optional
Instructions
- 1
In a large bowl, combine whole wheat flour, baking powder, yeast (if using), and salt. Mix well.
3 minutes
Sift the flour for a lighter texture.
- 2
In a separate bowl, whisk together egg, low-fat milk, santan, and pandan extract.
3 minutes
Add pandan extract for authentic Malaysian aroma.
- 3
Gradually fold the wet ingredients into the dry ingredients, mixing until a soft dough forms.
4 minutes
Do not overmix to keep donuts airy.
- 4
Knead the dough lightly on a floured surface for 2-3 minutes until smooth.
3 minutes
Use minimal flour while kneading to avoid dense donuts.
Why This Dish is Healthy
By replacing refined flour with whole wheat and using olive oil for frying, this Sugar Donut recipe is lower in unhealthy fats and higher in dietary fiber. The recipe also limits sugar, making it suitable for those watching their calorie intake. Using locally sourced santan adds healthy fats while pandan provides natural antioxidants. This adaptation ensures you enjoy the authentic taste of Donat Gula without compromising your health goals.
This healthier Sugar Donut recipe uses whole wheat flour, providing more fiber and complex carbohydrates compared to refined flour. Olive oil is used instead of traditional deep-frying oils, offering healthier monounsaturated fats. The addition of santan and pandan extract introduces vitamins, minerals, and antioxidants unique to Malaysian cuisine. Moderate sugar keeps the calorie count lower, making it suitable for calorie-conscious eaters. Each serving supplies energy, a modest amount of protein from the egg, and essential micronutrients, making it a balanced snack option.
Pro Tips
- 💡Tip 1: Add pandan extract for authentic Malaysian aroma.
- 💡Tip 2: Use whole wheat flour for extra fiber and nutrients.
- 💡Tip 3: Toss donuts in sugar while still warm for best coating.
Storage & Serving
Store donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate and reheat before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 52.0 g |
| Total Fat | 16.5 g |
| Fiber | 1.5 g |
| Sugars | 23.0 g |
| Iron | 2.1 mg |
| Calcium | 22.0 mg |
| Sodium | 320.0 mg |
| Potassium | 95.0 mg |
| Cholesterol | 35.0 mg |
| Vitamin A | 18.0 IU |
| Vitamin C | 0.0 mg |
| Magnesium | 16.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 54.0 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 | 22.0 µg |
