Chinese Long Donut (You Tiao)
Chinese Long Donut (You Tiao)
Ingredients
- 500 g all-purpose flour, (3 3/4 cups)
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 250 g milk, (1 cup)
- 30 g cooking oil, (2 tablespoons), plus more for deep frying
Instructions
- 1
In a large mixing bowl, combine the flour, salt, and baking powder. Whisk well to ensure the dry ingredients are evenly distributed.
⏱️ 2 min
- 2
In a separate bowl, whisk together the eggs, milk, and 30 g (2 tablespoons) of cooking oil.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms. Do not overmix.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes until it comes together and is relatively smooth. It will still be a bit sticky.
⏱️ 5 min
- 5
Lightly grease a bowl with a little cooking oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for at least 2 hours, or until doubled in size. This passive time is crucial for the texture.
⏱️ 120 min - 6
Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a rectangle about 1/4 inch (0.6 cm) thick.
⏱️ 3 min
- 7
Cut the dough into strips approximately 1 inch (2.5 cm) wide and 4-5 inches (10-12 cm) long.
⏱️ 3 min
- 8
Take two strips of dough and stack them on top of each other. Using a chopstick or the dull side of a knife, press firmly down the center of the stacked strips to create an indentation, but do not cut all the way through. This will help them puff up and separate during frying.
⏱️ 2 min
- 9
Heat a generous amount of cooking oil in a deep pot or wok to 350°F (175°C). The oil should be deep enough to submerge the donuts.
⏱️ 5 min•🌡️ 350
- 10
Carefully stretch each prepared dough piece slightly before gently 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•🌡️ 350
- 11
Fry for 1-2 minutes per side, turning occasionally, until the Chinese long donuts are golden brown and puffed up. They should be light and airy.
⏱️ 4 min•🌡️ 350
- 12
Remove the fried donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Long Donut (You Tiao)
- 500 g all-purpose flour, (3 3/4 cups)
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 250 g milk, (1 cup)
- 30 g cooking oil, (2 tablespoons), plus more for deep frying
Instructions
- 1
In a large mixing bowl, combine the flour, salt, and baking powder. Whisk well to ensure the dry ingredients are evenly distributed.
⏱️ 2 min - 2
In a separate bowl, whisk together the eggs, milk, and 30 g (2 tablespoons) of cooking oil.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms. Do not overmix.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes until it comes together and is relatively smooth. It will still be a bit sticky.
⏱️ 5 min - 5
Lightly grease a bowl with a little cooking oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for at least 2 hours, or until doubled in size. This passive time is crucial for the texture.
⏱️ 120 min - 6
Once the dough has risen, gently punch it down. On a lightly floured surface, roll the dough into a rectangle about 1/4 inch (0.6 cm) thick.
⏱️ 3 min - 7
Cut the dough into strips approximately 1 inch (2.5 cm) wide and 4-5 inches (10-12 cm) long.
⏱️ 3 min - 8
Take two strips of dough and stack them on top of each other. Using a chopstick or the dull side of a knife, press firmly down the center of the stacked strips to create an indentation, but do not cut all the way through. This will help them puff up and separate during frying.
⏱️ 2 min - 9
Heat a generous amount of cooking oil in a deep pot or wok to 350°F (175°C). The oil should be deep enough to submerge the donuts.
⏱️ 5 min•🌡️ 350 - 10
Carefully stretch each prepared dough piece slightly before gently 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•🌡️ 350 - 11
Fry for 1-2 minutes per side, turning occasionally, until the Chinese long donuts are golden brown and puffed up. They should be light and airy.
⏱️ 4 min•🌡️ 350 - 12
Remove the fried donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately.
⏱️ 1 min