Bánh Tiêu (Vietnamese Sesame Donuts) Recipe
Bánh Tiêu, also known as Vietnamese donuts, are light and airy deep-fried pastries coated with sesame seeds. These slightly sweet, hollow treats are crispy on the outside and tender on the inside, perfect for a delightful snack or dessert. Made with simple ingredients like flour, yeast, and almond milk, these donuts are dairy-free and plant-based, bringing a delicious taste of Vietnamese street food to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 tsp instant yeast
- 3/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 10 tbsp unsweetened almond milk (at room temperature or other plant-based milk)
- 1/2 tsp vanilla extract
Toppings and Frying
- 1/4 cup white sesame seeds
- 1 and 1/2 cups oil (for frying)
Instructions
- Whisk Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, and salt. Whisk them together until evenly incorporated.
- Add Wet Ingredients: Pour in the almond milk and vanilla extract into the dry mixture. Stir with a spoon until a dough starts to form.
- Knead the Dough: Using your hands, knead the dough for 5-7 minutes until it becomes soft, smooth, and slightly sticky, similar to pizza dough. Adjust by adding flour or almond milk if needed.
- Proof the Dough: Cover the dough with plastic wrap and let it rest in a warm spot (or oven with light on) for about 1 hour and 30 minutes until it doubles in size.
- Divide into Balls: Punch down the risen dough to release air and divide it into 6 equal portions, shaping each into a ball.
- Coat with Sesame Seeds: Place sesame seeds in a small bowl. Roll each dough ball into the sesame seeds, pressing slightly so the seeds adhere well.
- Flatten into Discs: Using a rolling pin, gently flatten each seeded dough ball into a disc about 3-4 mm thick to ensure puffing when fried.
- Heat Oil: Pour about 2 cups of oil into a deep saucepan and heat over medium heat for 5 minutes. Test readiness by dipping a wooden chopstick; bubbling indicates proper temperature.
- Deep Fry: Carefully add one dough disc into the hot oil. Use two wooden spatulas or chopsticks to flip it every 5-7 seconds, allowing it to puff and turn golden brown.
- Drain Excess Oil: Once fried to a golden color and puffed up, remove the donut with a slotted spoon and place on paper towels to absorb excess oil. Repeat with remaining discs.
- Cool and Serve: Allow the donuts to cool for at least 5 minutes before serving. Best enjoyed fresh the same day, though they can be stored up to 2 days in an airtight container at room temperature.
Notes
- The dough consistency should be slightly sticky but manageable; adjust flour or milk accordingly.
- Rolling the dough discs about 3-4 mm thick helps achieve the signature hollow puff inside the donuts.
- Deep frying requires careful temperature control to ensure donuts puff well without burning.
- Use a slotted spoon to safely remove donuts from hot oil and drain excess oil effectively.
- These donuts are best served fresh but can be stored at room temperature for up to 2 days in an airtight container.
Keywords: Vietnamese donuts, Bánh Tiêu, vegan donuts, sesame seed donuts, deep-fried donuts, Asian dessert, plant-based treats
Find it online: https://annakocht.com/banh-tieu-vietnamese-sesame-donuts-recipe/
