Youtiao (Chinese Donut)
Youtiao (Chinese Donut)
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg, large
- 1 1/4 cups water, warm
- 2 tablespoons vegetable oil
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk them together until well combined.
⏱️ 2 min
- 2
In a separate bowl, whisk together the egg, warm water, and 2 tablespoons of vegetable oil.
⏱️ 1 min
- 3
Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy, sticky dough forms. Do not knead the dough; just ensure all flour is incorporated.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate.
⏱️ 30 min
- 5
After the initial rest, lightly oil your hands and gently fold the dough a few times within the bowl, without kneading. Re-cover and refrigerate for at least 3 hours, or preferably overnight (up to 12 hours). This long rest is crucial for texture.
⏱️ 5 min
- 6
Once rested, remove the dough from the refrigerator. Lightly flour a clean work surface. Gently transfer the dough onto the floured surface. Do not punch down or knead.
⏱️ 1 min
- 7
Using a rolling pin, gently roll the dough into a rectangle approximately 1/4 inch thick. Aim for a rectangle about 10-12 inches long and 4-5 inches wide.
⏱️ 3 min
- 8
Cut the dough lengthwise into strips about 1 inch wide. You should have 8-10 strips.
⏱️ 2 min
- 9
Take two strips of dough and stack them on top of each other. Using a chopstick or the dull side of a knife, press down firmly in the middle of the stacked strips, creating an indentation but not cutting all the way through. This will help them puff up and separate during frying.
⏱️ 3 min
- 10
Repeat step 9 with the remaining dough strips until all Youtiao are formed.
⏱️ 3 min
- 11
Heat 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 375
- 12
Carefully stretch each Youtiao piece slightly before dropping it into the hot oil. Fry 2-3 pieces at a time, depending on the size of your pot, to avoid overcrowding.
⏱️ 1 min
- 13
Fry for 1-2 minutes per side, turning occasionally, until golden brown and puffed up. The Youtiao should be light and airy.
⏱️ 4 min•🌡️ 375
- 14
Remove the fried Youtiao with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 15
Serve immediately with congee, soy milk, or as a side to other Chinese dishes.
Kitchen Tools
Nutrition Facts (per serving)
Youtiao (Chinese Donut)
Ingredients
For the Dough
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg, large
- 1 1/4 cups water, warm
- 2 tablespoons vegetable oil
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk them together until well combined.
⏱️ 2 min - 2
In a separate bowl, whisk together the egg, warm water, and 2 tablespoons of vegetable oil.
⏱️ 1 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy, sticky dough forms. Do not knead the dough; just ensure all flour is incorporated.
⏱️ 3 min - 4
Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate.
⏱️ 30 min - 5
After the initial rest, lightly oil your hands and gently fold the dough a few times within the bowl, without kneading. Re-cover and refrigerate for at least 3 hours, or preferably overnight (up to 12 hours). This long rest is crucial for texture.
⏱️ 5 min - 6
Once rested, remove the dough from the refrigerator. Lightly flour a clean work surface. Gently transfer the dough onto the floured surface. Do not punch down or knead.
⏱️ 1 min - 7
Using a rolling pin, gently roll the dough into a rectangle approximately 1/4 inch thick. Aim for a rectangle about 10-12 inches long and 4-5 inches wide.
⏱️ 3 min - 8
Cut the dough lengthwise into strips about 1 inch wide. You should have 8-10 strips.
⏱️ 2 min - 9
Take two strips of dough and stack them on top of each other. Using a chopstick or the dull side of a knife, press down firmly in the middle of the stacked strips, creating an indentation but not cutting all the way through. This will help them puff up and separate during frying.
⏱️ 3 min - 10
Repeat step 9 with the remaining dough strips until all Youtiao are formed.
⏱️ 3 min - 11
Heat 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 375 - 12
Carefully stretch each Youtiao piece slightly before dropping it into the hot oil. Fry 2-3 pieces at a time, depending on the size of your pot, to avoid overcrowding.
⏱️ 1 min - 13
Fry for 1-2 minutes per side, turning occasionally, until golden brown and puffed up. The Youtiao should be light and airy.
⏱️ 4 min•🌡️ 375 - 14
Remove the fried Youtiao with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 15
Serve immediately with congee, soy milk, or as a side to other Chinese dishes.