Golden Air Fryer Pandan Kaya Doughnuts

Ingredients

• 9 Pandan leaves (Use 8–10 leaves to make fresh pandan juice; strain and measure out 40 g juice for the dough.)
• 60 g Water (For blending with pandan leaves.)
• 250 g Bread flour
• 30 g White sugar
• 15 g Milk powder (Optional.)
• 5 g Instant yeast
• 3 g Salt
• 1 Large egg
• 80 g Coconut milk (Room temperature.)
• 40 g Concentrated pandan juice (Freshly prepared and strained from the pandan leaves and water above.)
• 0.5 tsp Pandan extract (Optional.)
• 30 g Unsalted butter (Softened; for the dough.)
• Oil (For brushing the doughnuts lightly before air-frying; amount not specified.)
• Melted butter (For brushing after air-frying; amount not specified.)
• Fine white sugar (For coating; amount not specified.)
• 200 g Kaya (For filling; pipe 20–25 g into each doughnut.)

Steps

1. 1

   Blend the pandan leaves with the water, then strain the mixture. Measure out 40 g of the pandan juice for the dough.

2. 2

   Combine the bread flour, white sugar, milk powder if using, instant yeast, and salt.

3. 3

   Add the egg, room-temperature coconut milk, measured pandan juice, and pandan extract if using. Mix until a rough dough forms.

4. 4

   Knead for 5–7 minutes, until the dough looks smooth and passes the windowpane test.

5. 5

   Add the softened butter and knead for 5 more minutes, until smooth.

6. 6

   Cover the dough and proof for 1 hour, or until doubled in size.

7. 7

   Gently press the dough to release excess air, then divide it into 8 portions of 55 g each.

8. 8

   Pinch the edges of each portion toward the centre, turn the seam underneath, and round each into a smooth ball. Place each ball on an 8 cm square of parchment paper.

9. 9

   Cover and proof again for 35 minutes, until the doughnuts are light and puffy.

10. 10

    Brush the doughnuts lightly with oil. Air-fry on Bake mode at 160°C for 7–9 minutes.

11. 11

    Let the doughnuts rest for 2 minutes before removing the parchment.

12. 12

    Brush the doughnuts lightly with melted butter, then coat them in fine white sugar.

13. 13

    Cool for another 10 minutes. Make a small opening through the side of each doughnut and pipe in 20–25 g of kaya.

14. 14

    Serve freshly made, while the doughnuts are soft and fluffy.

Notes

The source says to use 8–10 pandan leaves and yields 40 g strained juice; the dough portions are specified as 8 × 55 g. Best enjoyed freshly made. The source does not specify the amount of brushing oil, melted butter, or coating sugar.

Nutrition per serving

• dessert
• air-fried
• vegetarian
• contains gluten
• contains dairy
• pandan
• Southeast Asian