Youtiao Chinese Breakfast Doughnuts (Printable)
Crispy golden dough sticks with airy centers, ideal for dipping in soy milk or congee.
# What You 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
# Steps:
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 and 5 inches long.
09 - Stack strips in pairs. Press lengthwise down the center of each pair using a chopstick or knife handle 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 turning constantly with chopsticks until puffed and golden brown, approximately 2 minutes per stick.
13 - Remove fried sticks and drain on a wire rack or paper towels. Serve immediately while warm.
# Expert Advice:
01 -
- The satisfaction of pulling apart that perfectly fried exterior to reveal the pillowy hollow center inside
- They're incredibly versatile, equally delicious dunked in sweet soy milk or alongside savory congee
02 -
- The double-layer technique with the center press is what creates that signature hollow center; pressing too hard will prevent puffing, pressing too lightly will cause them to separate
- I learned the hard way that overcrowding the pot drops the oil temperature dramatically; fry no more than 3 sticks at a time for consistent results
03 -
- Aim for room temperature ingredients; cold dough won't relax properly and warm water can over-activate the leavening
- When pressing the centers, use a chopstick lightly dusted with flour to prevent sticking