Chinese Breakfast Doughnuts Youtiao (Printable)
Classic Chinese breakfast treats with crispy exterior and fluffy interior, traditionally served warm with soy milk or congee.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1 large egg
07 - 3/4 cup water, room temperature
08 - 2 tablespoons vegetable oil
→ For Frying
09 - 4 cups vegetable oil for deep frying
# Directions:
01 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until thoroughly combined.
02 - Create a well in the center of the dry ingredients. Add egg, water, and 2 tablespoons vegetable oil. Mix with spatula until shaggy dough forms.
03 - Knead dough in bowl for 1-2 minutes until just combined. The dough will remain sticky.
04 - Cover bowl with plastic wrap and let dough rest at room temperature for 15 minutes.
05 - Lightly oil hands and work surface. Knead dough for 2-3 minutes until smooth and elastic.
06 - Return dough to bowl, cover, and let rest for 1 hour to develop structure.
07 - Roll or press dough on lightly floured surface into rectangle 1/2 inch thick. Cut strips 1 inch wide and 5 inches long.
08 - Stack strips in pairs. Press chopstick or knife back lengthwise down center to fuse strips together.
09 - Heat vegetable oil in deep pot to 375°F, maintaining temperature throughout frying.
10 - Gently stretch each dough pair to approximately 8 inches long, keeping even thickness.
11 - Lower 2-3 sticks into hot oil. Fry while constantly turning with chopsticks until puffed and golden brown, about 2 minutes per stick.
12 - Remove sticks and drain on wire rack or paper towels. Serve immediately while warm and crispy.
# Expert Tips:
01 -
- The outside shatters like glass while inside stays impossibly light
- Something magical happens watching them puff in hot oil
02 -
- Oil that is too cool results in greasy, heavy sticks that never achieve their signature puff
- Pressing the center seal too firmly prevents them from separating into two layers while frying
03 -
- A second fry at higher temperature creates next-level crispiness that lasts longer
- Room temperature ingredients prevent the dough from seizing up while kneading