This Lao donut is made with a lots of patience and technique. The dough is shaped into a long strand and stretched right before frying to create a crispy and hollow donut. It will pair perfectly with your coffee or noodles dishes. Who doesn’t love khanom khuu.
- 200 g all purpose flour
- 1/2 tbsp Sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup water 121g
- 1/2 tbsp vegetable oil
- In a large mixing bowl, add flour, sugar, salt, baking powder, baking soda and mix with whisk.
- Add water and oil and mix with two chopsticks until well mixed. Don’t over mix.
- Run extra oil around the dough ball.
- Cover dough and let it sit outside for 5 hours or the fridge over night.
- Take the dough out of the fridge and cook to room temp for about an hour.
- Flour hands
- Place dough on floured surface and put flour on top. Elongate dough by hand and gently take ends and start stretching the dough while shaking it up and down. Roll out dough to 1/4 inch thickness
- Heat oil to 375F
- Cut strips to about 2 inches long and 1/3 inch wide.
- Wet center of one strip with water from a chopstick then place an identical strip on top and press down
- Gently stretch dough and place into oil
- Turn dough constantly while trying for about 1-1/2 minutes until golden brown
- Place cooked khanom khuu on paper towel and serve hot