Youtiao—Chinese Deep-Fried Doughnuts Recipe

Introduction

Youtiao, often called Chinese doughnut, is a light and crispy fried breadstick perfect for breakfast or a snack. With its airy texture and subtle savory flavor, it pairs wonderfully with congee or soy milk.

Ingredients

• Oil for deep-frying
• 1 tbsp. vegetable oil for brushing
• 2 cups all-purpose flour (unsifted, around 300g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 120 ml water (+5 ml for adjusting based on egg size)
• 1/2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp sugar

Instructions

1. Step 1: Make the dough. If using a stand mixer, combine all ingredients and knead on low speed for 7-9 minutes until elastic. Shape into a ball, cover with plastic wrap, and let rest. The dough will be similar to high hydration bread dough.
2. Step 2: If making by hand, mix flour, baking soda, baking powder, salt, and sugar. Add the egg and oil, then mix with a chopstick or spatula. Use your fist to gently press the dough to manage stickiness. Cover and rest for 15 minutes, then knead until the dough’s surface is almost smooth. Cover again and rest for 1 hour.
3. Step 3: Shape the dough into a long rectangle and brush with vegetable oil to prevent sticking during shaping. Let it rest for 2 hours (or 1 hour if short on time).
4. Step 4: Cut the rectangle into strips about 3 cm wide. Wet a chopstick with water and press a line down the center lengthwise on one strip. Place another strip on top, align, and press the center together so the two pieces stick during frying.
5. Step 5: Heat oil to 180–190°C (400°F). Hold the ends of the strip and gently stretch to fit your frying pan. Slide the dough into the hot oil and use chopsticks to roll it continuously to cook evenly.
6. Step 6: Fry until the youtiao expands and turns golden brown, about 1 minute. Remove and drain on a rack to remove excess oil.
7. Step 7: Fry in batches using low heat to maintain oil temperature. Avoid overcrowding to ensure even frying and room to roll the dough sticks.

Tips & Variations

• Brushing the dough with oil before resting prevents it from sticking and makes shaping easier.
• Use a chopstick to create the center fold; wetting it helps the dough pieces adhere during frying.
• If in a hurry, shorten the resting time but longer fermentation improves texture.
• For a slightly sweeter version, increase sugar to 1 teaspoon.

Storage

Freshly fried youtiao tastes best but leftovers can be stored in an airtight bag in the refrigerator for up to 7 days. To reheat, either briefly deep-fry on low heat or warm in a 180°C (356°F) oven for 4-5 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it covered for a few hours or overnight before shaping and frying. Just allow it to come to room temperature and rest before use.

What oil is best for frying youtiao?

Use a neutral oil with a high smoke point like vegetable or peanut oil to ensure a crisp texture without overpowering flavor.

Youtiao—Chinese Deep-Fried Doughnuts Recipe

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Youtiao, also known as Chinese doughnuts, are long, golden-brown strips of deep-fried dough that are crispy on the outside and soft on the inside. This traditional breakfast favorite is perfect for dipping in congee or soy milk. This recipe guides you through making authentic youtiao with a soft, elastic dough that fries to perfection, yielding chewy, airy pieces with a delightful crispy crust.

• Author: Anna
• Prep Time: 15 minutes (plus 1-2 hour dough resting time)
• Cook Time: Around 1 minute per batch frying
• Total Time: Approximately 1 hour 30 minutes including resting and frying
• Yield: Makes about 8–10 youtiao strips depending on size 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all purpose flour (approximately 300g, unsifted)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 120 ml water (plus 5 ml extra for adjustment)
• 1/2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp sugar

For Frying

• Oil for deep-frying (enough to submerge the youtiao strips)
• 1 tbsp vegetable oil for brushing dough surface

Instructions

1. Make the dough: In a stand mixer, combine all dry and wet ingredients and knead on low speed for 7-9 minutes until the dough becomes elastic. If mixing by hand, first combine dry ingredients (flour, baking powder, baking soda, salt, sugar). Add the egg and vegetable oil, then gradually add water while mixing with a chopstick. Use your fist to gently press and knead the dough until it forms a soft, elastic ball. Cover and rest for 15 minutes, then knead again until almost smooth. Cover and let rest for 1 hour to allow gluten formation.
2. Shape and rest the dough: Roll the dough into a long rectangle and brush the surface with vegetable oil to prevent sticking. Cover and allow it to rest at room temperature for 2 hours (can be shortened to 1 hour if in a hurry).
3. Cut and assemble strips: Cut the rested dough rectangle into strips about 3cm wide. Wet a chopstick with water and press a lengthwise line in the center of one strip. Place one strip on top of another, aligning the wet center marks, and press gently to bond them together. The water helps the strips adhere during frying.
4. Deep-fry the youtiao: Heat oil in a deep wok or pot to 180–190°C (approximately 400°F). Hold both ends of a dough strip, slightly stretch or adjust the length to fit the wok. Gently slide it into the hot oil and continuously roll it with chopsticks to ensure even frying and prevent hardening. Fry until the youtiao puffs up and turns evenly golden brown, about 1 minute. Remove and drain excess oil on a rack.
5. Fry in batches and control temperature: Fry two youtiao at a time to maintain oil temperature and allow adequate space for the dough strips to rotate freely. Avoid overcrowding the pan to prevent temperature drop and uneven frying.
6. Storage and serving: Serve freshly fried youtiao for best flavor and texture. Store leftovers in an airtight bag in the refrigerator for up to 7 days. To reheat, either re-fry at low heat or bake in the oven at 180°C (356°F) for 4-5 minutes until crisp.

Notes

• Ensure the oil temperature is maintained around 180-190°C to achieve perfect puffiness and crispness without absorbing excess oil.
• Brushing the dough with oil before resting prevents sticking and facilitates smooth shaping and cutting.
• Continuous rolling of the dough strips in hot oil promotes even cooking and prevents the exterior from becoming too firm too quickly.
• Resting the dough allows gluten to develop, resulting in the characteristic chewy texture of youtiao.
• No need to knead the dough to complete smoothness, just form a cohesive elastic network.
• Use fresh oil or filtered oil to maintain a clean taste in the fried youtiao.
• If shortening the resting times, texture may be slightly less optimal but still tasty.

Keywords: Youtiao, Chinese doughnut, Chinese breakfast, deep-fried dough, dim sum, fried dough sticks