Indonesian Fried Sweet Bread (Odading)

Name: Indonesian Fried Sweet Bread (Odading)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Indonesia
Ingredients: 2 1/2 cups (300 g) bread flour, plus extra for dusting; 3 tbsp (40 g) granulated sugar; 1 tsp (4 g) instant yeast; 1/2 tsp (3 g) fine salt; 1 large egg (50 g), at room temperature; 1/2 cup plus 2 tbsp (150 ml) warm whole milk; 2 tbsp (25 g) unsalted butter, softened; About 4 cups (960 ml) neutral oil, for deep-frying

Odading Say it: oh-DAH-ding

By the Passport Plate editors. Published November 7, 2026.

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Odading is a soft, lightly sweet Indonesian fried bread from Bandung, West Java. Sold as a street-side snack, it is made from a simple yeast dough that puffs in hot oil to a golden, crisp shell around a fluffy, airy crumb. It is barely sweet, so it pairs beautifully with coffee or tea. Warm odading is best eaten the day it is made, when the contrast between the crisp outside and tender inside is at its peak.

Indonesian Fried Sweet Bread (Odading)

Odading

Pronounced oh-DAH-ding

Serves: 4
Prep: 30 min
Cook: 20 min
Total: 50 min
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

2 1/2 cups (300 g)300 g (2 1/2 cups) bread flour, plus extra for dusting
3 tbsp (40 g)40 g (3 tbsp) granulated sugar
1 tsp (4 g)4 g (1 tsp) instant yeast
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
1 large egg (50 g), at room temperature
1/2 cup plus 2 tbsp (150 ml)150 ml (1/2 cup plus 2 tbsp) warm whole milk
2 tbsp (25 g)25 g (2 tbsp) unsalted butter, softened

For frying

About 4 cups (960 ml) neutral oil, for deep-frying

Method

In a large bowl, whisk the bread flour, sugar, instant yeast, and salt until evenly combined. Make a well in the center, add the egg and warm milk, and stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth. Add the softened butter in small pieces and knead for another 5 minutes, until the dough is soft, elastic, and only slightly tacky.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover. Let it proof in a warm place for 60 to 90 minutes, until doubled in size and a gentle poke leaves an indentation.
Punch down the dough and divide it into 8 equal pieces, about 70 g each. Roll each piece into a rough 4-by-3-inch (10-by-7-cm) rectangle about 1/2 inch (1.3 cm) thick, then set them on a lightly floured tray. Cover and proof for 30 to 40 minutes, until visibly puffy.
Pour the neutral oil into a deep heavy pan to a depth of at least 2 inches (5 cm) and heat to about 340°F (170°C). Fry the odading in batches of 2 or 3, without crowding, for 1 to 2 minutes per side, until golden brown, puffed, and crisp at the edges.
Drain on a wire rack or paper towels and serve warm, while the crust is still crisp and the center is soft.

Regional variants

Modern vendors sometimes dust odading with powdered sugar or serve it with a chocolate dip; the classic Bandung version is plain and eaten warm.

Cook's notes

Keep the oil at about 340°F (170°C); too hot browns the crust before the center cooks, while too cool makes the bread greasy.
Let the shaped dough proof until visibly puffy; this is what gives odading its airy center.
Use warm milk around 110°F (43°C) and keep it off direct heat so the yeast stays active.

Serve with

Warm black coffee or sweet tea.

Make ahead and storage

Best eaten fresh; store cooled leftovers airtight at room temperature for up to 1 day and refresh in a 300°F (150°C) oven for 5 minutes.

Indonesian Fried Sweet Bread (Odading)