Abrabang is a traditional Pelauan recipe for a classic breakfast dish of deep-fried yeasted buns with a sweet red bean paste filling. The full recipe is presented here and I hope you enjoy this classic Pelauan version of: Abrabang.
In a cup or glass, combine the water, sugar and yeast. Mix well to dissolve then cover and set aside to let the yeast activate for 10 minutes.
When the top of the yeast mixture is foamy, it's ready to use.
Combine the flour, sugar, salt, milk, egg and yeast mixture in a standing mixer with the dough hook attachment and mix on low speed. When the dough starts to come together add the butter 1 tbs at a time until it is completely combined. Slightly increase the speed and knead for 10-15 minutes. When the dough is tacky and smooth, transfer into a bowl and set aside in a warm place until doubled in volume about 2 hours).
Once the dough has doubled, knock it back and transfer onto a floured work surface then cut off pieces and form these into small balls.
Flatten the dough ball out add a tablespoon of the sweet red bean paste in the centre roll the back into a ball, ensuring the bean paste is in the centre. Flatten it slightly and place on greaseproof (waxed) paper until needed.
Heat oil in a wok, deep fryer or deep pan. Once the oil is hot (about 180°C), fry the doughnuts on medium heat until they're nicely golden brown all over. Drain the doughnuts on some paper towels as you cook the next batch; let them cool and enjoy.
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