Youtiao Chinese Breakfast Doughnuts (Print Version)
Crispy outside, airy inside Chinese breakfast treats. Perfect with soy milk or congee.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1 tsp salt
05 - 1 tbsp sugar
06 - 1 large egg
07 - 3/4 cup water, room temperature
08 - 2 tbsp vegetable oil
→ For Frying
09 - 4 cups vegetable oil for deep frying
# How to Prepare:
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 the egg, water, and 2 tablespoons vegetable oil. Mix with a spatula until a shaggy, sticky dough forms.
03 - Knead the dough directly in the bowl for 1 to 2 minutes until just combined. The dough will remain sticky.
04 - Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes.
05 - Lightly oil your hands and work surface. Knead the dough for 2 to 3 minutes until smooth and elastic.
06 - Return the dough to the bowl, cover, and let rest for 1 hour to develop gluten structure.
07 - Transfer dough to a lightly floured surface. Roll or press into a rectangle approximately 1/2 inch thick.
08 - Cut the dough into strips measuring 1 inch wide by 5 inches long.
09 - Place two strips on top of each other. Press lengthwise down the center with a chopstick or knife back to fuse them together.
10 - Heat vegetable oil in a deep pot to 375°F.
11 - Gently stretch each paired dough strip to approximately 8 inches in length.
12 - Carefully lower 2 to 3 sticks into the hot oil. Fry while constantly turning with chopsticks until puffed and golden brown, about 2 minutes per stick.
13 - Remove fried sticks and drain on a wire rack or paper towels. Serve immediately while warm.
# Expert Advice:
01 -
- Nothing beats tearing into a freshly fried youtiao still warm from the oil, the steam escaping as you pull apart the layers
- They're incredibly forgiving dough treats that transform into something extraordinary with just the right technique
02 -
- The press down the center with a chopstick isn't optional, it's what creates the signature hollow center
- Oil temperature matters immensely, too cool and they absorb grease, too hot and they burn before cooking through
03 -
- A digital thermometer takes the guesswork out of oil temperature and is worth every penny
- Stretch the dough gently but firmly, any tears mean the oil seeps inside and ruins the hollow center