Odading is a legendary snack from Bandung — a deep-fried dough with a deep brown color, crispy on the outside and soft with an airy, bread-like texture on the inside. It has a sweet-savory flavor that's perfect alongside tea or coffee in the afternoon. This recipe uses the right yeast fermentation technique so the odading can \"burst\" perfectly when fried.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams high-protein wheat flour
- 100 grams granulated sugar
- 8 grams instant yeast
- 1 tsp salt
- 1/2 tsp baking powder
- 1 chicken egg
- 50 grams margarine, melted
- 220 ml lukewarm water
- 30 grams palm sugar (gula merah), finely shaved, for sprinkling into the dough
- 1 liter cooking oil, for frying
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👩🍳 Instructions
- 1 In a large bowl, combine the flour, granulated sugar, instant yeast, and baking powder. Whisk well so the yeast is evenly distributed.
- 2 Make a well in the center of the flour mixture, then add the egg and melted margarine. Pour in the warm water little by little while kneading by hand or with a stand mixer fitted with a dough hook.
- 3 Knead the dough for 10-15 minutes until smooth, elastic, and no longer sticky to the touch. Finally, add the salt and knead for another 2 minutes until fully incorporated (the salt is added last so it doesn't slow down the yeast's activity early on).
- 4 Shape the dough into a ball and place it in a bowl lightly greased with oil. Cover with plastic wrap or a clean cloth and let it rest in a warm place for 60-90 minutes, until the dough has doubled in size.
- 5 Gently punch down the dough to release the air. Sprinkle the shaved palm sugar over the dough, then fold it several times so the palm sugar mixes in evenly, creating a marbled pattern.
- 6 Divide the dough into 12 equal portions (about 65-70 grams each). Flatten each portion by hand into an oval shape — don't make it too thin, so the finished odading stays soft.
- 7 Let the shaped dough pieces rest for another 15-20 minutes (second proofing) so the odading puffs up even more and turns airy inside when fried.
- 8 Heat the frying oil in a deep, curved pan (wajan) over medium heat, making sure there's enough oil for the odading to be fully submerged while frying. Keep the oil temperature around 320-340°F (160-170°C) — not too hot, so the inside cooks through perfectly.
- 9 Fry the odading one at a time, gently pressing down with a spoon so it puffs up evenly and the center cooks through too. Fry for 6-8 minutes, flipping occasionally, until it turns the characteristic deep brown color of odading and the inside is no longer wet.
- 10 Remove the odading and drain on a wire rack or paper towels to let excess oil drip off. Serve warm so the crispy exterior and soft, airy interior are at their absolute best.
💡 Tips
• Make sure the oil temperature isn't too hot (320-340°F / 160-170°C) so the odading cooks through completely before the outside gets too dark.
• Fermenting the dough twice (after kneading and after shaping) is the key to getting odading that's soft and airy instead of tough.
• The deep brown color that's characteristic of odading comes from the palm sugar and the caramelization that happens during frying — not from any food coloring.
• Odading tastes best enjoyed warm with sweet tea or black coffee as your afternoon chat companion.
📊 Nutrition Facts / serving
245
Calories (kcal)
4 g
Protein
12 g
Fat
30 g
Carbs
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