I’ve had the blessing to travel throughout Thailand extensively and in all those years, I have never encountered a dessert called Thai donuts. In the 21st century though, in Thai restaurants across the United States there emerged this interesting concoction that restaurant owners dubbed ‘Thai Donuts’ and Americans went absolutely crazy over them. I’m risking life and limb by presenting this recipe to the public since this not-so-authentic Thai dessert is a closely guarded secret amongst Thai restaurant owners in the West but I just thought it’s so funny how many people have been misguided about the authenticity of this dessert. This is really an American thing that people have come to believe is Thai but since it’s super popular, here it is folks.
Makes 24 Donuts
1/2 large canister of buttermilk biscuits (6 large biscuits)
Peanut or vegetable oil for deep frying
Sweetened condensed milk for drizzling
In a wok or large frying pot, heat a few inches of oil on medium high heat.
Separate one biscuit from another. Further separate them by peeling each one into halves, which will give you 12 biscuits. Cut each separated layer into half moon shapes so you have 24 pieces.
Making sure that the oil is hot enough, (if you place your hand 1 inch above the oil and it feels very hot then it should be ready), gently place half moon biscuits into the oil. Fry on each side until golden brown, taking care to flip each over as soon as one side is golden. If you wait too long to flip it over, it will refuse to flip over, resulting in one burnt side and one raw side. Fry in batches and drain on paper towel.
Arrange on a serving plate and drizzle with sweetened condensed milk. Serve warm. Yes, that’s it…that’s the whole secret.