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300g Flour
40g Granulated Sugar
4g Salt
40g Butter
1pc Egg
120ml Milk
6g Yeast Oil (appropriate amount for frying)

300g DLA Coconut Filling & Topping
30ml Cream
300g DLA Pineapple Filling & topping

80g Granulated Sugar
20g Coconut powder



  • In a bowl, add cream to the DLA coconut filling & topping. Mix until it becomes smooth and put in a pipping bag.
  • Put the DLA Pineapple filling & topping in a pipping bag.
  • Combine granulated sugar and coconut powder in 1 container and set aside.
  1. Make the doughnut dough. Put together flour, granulated sugar, salt butter, egg, milk & yeast in a bread maker. Knead and let rest for a while until it doubles in size.
  2. Roll out the dough and divide into 10 equal parts.
  3. Place the dough balls inside the oven at 35ºC for 30 minutes until they double in size (not to cook).
  4. Fry the dough in heated oil (180ºC) two at a time for a few minutes until golden brown.
  5. Before the doughnuts become cold, coat them in the sugar and coconut powder mixture.
  6. With the use of a stick, make a little hole on the side. Fill the hole with the pineapple filling and the cream coconut filling. Enjoy!
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