Youtiao—Chinese Deep-Fried Doughnuts Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
