There’s something so heartwarming about biting into a perfectly golden, soft doughnut that melts in your mouth. Chinese doughnuts, or “youtiao” in some variations, have been a comforting treat for many generations, offering a nostalgic taste of home and tradition. Whether you’re enjoying them for breakfast, snack time, or sharing with friends and family, these doughnuts are surprisingly easy and quick to whip up. Trust me, once you try making these at home, you’ll never want to go back to store-bought ones!
Why You’ll Love Chinese Doughnut
- Fast: Ready in just a couple of hours, including rising time.
- Easy: With simple ingredients and straightforward steps, you’ll feel like a pro in no time.
- Giftable: These make wonderful homemade gifts for neighbors or friends—fresh and irresistible.
- Crowd-pleasing: Soft, fluffy, and sweet, they’re perfect for sharing at gatherings or breakfast tables.
Ingredients
For this recipe, you’ll need some basic pantry staples. Here’s what goes into these delightful Chinese doughnuts:
- 3 cups (375 g) all-purpose flour: The base for your dough, providing structure and softness.
- ¼ cup (50 g) granulated sugar: Just enough sweetness to balance the dough.
- 1 teaspoon salt: Enhances the overall flavor.
- 2 teaspoons instant yeast: Helps the dough rise beautifully and become airy.
- 1 egg: Adds richness and tenderness.
- ¾ cup (180 ml) warm milk: Activates the yeast and creates a soft dough.
- 2 tablespoons (30 g) unsalted butter, softened: For that melt-in-your-mouth texture.
- Oil for frying: Use a neutral oil like vegetable or canola for the best crisp.
- Extra sugar for coating (optional): A sweet finishing touch if you like a little sparkle.
How to Make Chinese Doughnut
Let’s get started! I’ll walk you through the process step by step:
- In a large bowl, combine the flour, sugar, salt, and instant yeast. This dry mix is the foundation of your dough’s texture.
- Add the egg and warm milk, then mix everything together until a soft dough forms. It might feel a bit sticky at first, but don’t worry.
- Incorporate the softened butter and start kneading. Knead for about 8–10 minutes until the dough is smooth, elastic, and soft but not sticky. If your hands get too sticky, lightly dust with flour.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until it doubles in size. This rising time is what gives you that fluffy texture.
- Once risen, punch down the dough gently to release the air. Roll it out on a lightly floured surface to about 1 cm thickness—think about the thickness of a nickel.
- Cut the dough into rounds using a cutter or even a glass cup if you don’t have a specialized tool. This is a fun part where you get to shape your doughnuts!
- Place the cut rounds on a tray, cover them lightly, and let them rise again for 20–30 minutes until they puff up slightly.
- While the doughnuts are rising, heat oil in a deep pot to 170–180°C (338–356°F). Use a thermometer if you have one, as the right temperature ensures a perfect golden crust without being greasy.
- Fry the doughnuts in batches, turning them occasionally, until both sides are golden brown. This usually takes about 2–3 minutes per side. Don’t overcrowd the pot or the oil temperature will drop.
- Remove the doughnuts and drain them on paper towels. If you like, roll them in extra sugar while they’re still warm for a lovely sweet coating.
- Serve warm and enjoy the soft, fluffy goodness!
Substitutions & Additions
If you want to mix things up or need to swap ingredients, here are some ideas:
- Milk alternatives: Try almond milk or oat milk for a dairy-free version.
- Butter swap: Coconut oil or margarine can work if you’re avoiding dairy.
- Flour choice: While all-purpose flour works best here, you can experiment with bread flour for a chewier texture.
- Flavor twists: Add a teaspoon of vanilla extract or a pinch of cinnamon to the dough for a subtle flavor boost.
- Coatings: Instead of plain sugar, try cinnamon sugar or even a drizzle of honey.
Tips for Success
- Don’t skip kneading: Kneading develops gluten, giving your doughnuts that perfect chewy softness.
- Watch your oil temperature: Too hot and the doughnuts burn outside but stay raw inside; too cool and they soak up oil.
- Prep ahead: You can prepare the dough the night before and let it rise slowly in the fridge, then fry fresh in the morning.
- Use a thermometer: It’s the best way to keep frying temperature steady and get that golden crust.
How to Store Chinese Doughnut
If you have leftovers (which is rare!), store your doughnuts in an airtight container at room temperature for up to 2 days. To refresh them, pop them in a warm oven for a few minutes to regain their softness. Avoid refrigerating as it can dry them out. For longer storage, freeze them in a sealed bag and reheat gently when ready to enjoy.
FAQs
Can I bake Chinese doughnuts instead of frying?
While traditional Chinese doughnuts are fried for that classic crispy exterior, you can bake them for a lighter version. Just brush with oil and bake at 375°F until golden, but expect a different texture.
Can I use active dry yeast instead of instant yeast?
Yes! Just dissolve active dry yeast in warm milk first and let it sit for 5-10 minutes until foamy before mixing it into the dry ingredients.
Why are my doughnuts dense instead of fluffy?
This usually means the dough wasn’t kneaded enough or didn’t rise properly. Make sure to knead until smooth and allow enough rising time in a warm spot.
Can I add fillings to these doughnuts?
Absolutely! While classic Chinese doughnuts are plain, you can stuff them with sweet red bean paste or cream cheese before frying for a delicious twist. If you love filled treats, you might also enjoy my easy homemade cream cheese recipe for a smooth filling.
For a sweet finish, these doughnuts pair wonderfully with a cup of tea or coffee. If you’re in the mood for other delightful no-bake treats, you might want to check out my no-bake marshmallow slice recipe or the zesty no-bake orange creamsicle cheesecake for easy dessert options that require no oven time.
Happy frying, and enjoy these soft, golden Chinese doughnuts that bring a little taste of tradition straight to your kitchen!
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Deliciously Soft Chinese Doughnuts
Ingredients
Equipment
Method
- Step 1: In a large bowl, combine flour, sugar, salt, and instant yeast.
- Step 2: Add egg and warm milk, mix until a soft dough forms.
- Step 3: Incorporate softened butter and knead for 8–10 minutes until smooth, elastic, and soft but not sticky. Dust with flour if hands are sticky.
- Step 4: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
- Step 5: Punch down dough, roll out on floured surface to about 1 cm thickness.
- Step 6: Cut dough into rounds using a cutter or glass cup.
- Step 7: Place dough rounds on tray, cover lightly, and let rise 20–30 minutes until puffed slightly.
- Step 8: Heat oil in a deep pot to 170–180°C (338–356°F). Use thermometer for accuracy.
- Step 9: Fry doughnuts in batches, turning occasionally, about 2–3 minutes per side until golden brown. Avoid overcrowding the pot.
- Step 10: Remove doughnuts, drain on paper towels, and optionally roll in extra sugar while warm.
- Step 11: Serve warm and enjoy!