Youtiao Chinese Breakfast Doughnuts (Printable)
Golden fried dough sticks with crispy exteriors and fluffy interiors, ideal for breakfast or snacking.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1 large egg
07 - 3/4 cup water, room temperature
08 - 2 tablespoons vegetable oil
→ For Frying
09 - 4 cups vegetable oil for deep frying
# How-To Steps:
01 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until thoroughly combined.
02 - Create a well in the center of the flour mixture. Add the egg, water, and 2 tablespoons vegetable oil. Mix with a spatula until a shaggy, sticky dough forms.
03 - Knead the dough directly in the bowl for 1-2 minutes until just combined. The dough will remain sticky.
04 - Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes.
05 - Lightly oil your hands and work surface. Knead the dough for 2-3 minutes until smooth and elastic.
06 - Return the dough to the bowl, cover, and let rest for 1 hour to develop gluten structure.
07 - Roll or press the dough on a lightly floured surface into a 1/2 inch thick rectangle. Cut into strips 1 inch wide and 5 inches long.
08 - Place dough strips in pairs, one atop another. Press lengthwise down the center with a chopstick or knife back to fuse them together.
09 - Heat vegetable oil in a deep pot to 375°F for frying.
10 - Gently stretch each paired dough strip to approximately 8 inches in length.
11 - Carefully lower 2-3 sticks into the hot oil. Fry for approximately 2 minutes, turning constantly with chopsticks, until puffed and golden brown on all sides.
12 - Remove sticks from oil and drain on a wire rack or paper towels. Serve immediately while warm.
# Expert Suggestions:
01 -
- These fried dough sticks transform breakfast into something special without requiring professional skills
- The outside shatters beautifully while the inside stays pillowy soft, perfect for dunking into warm soy milk
02 -
- The oil temperature is crucial, too cool and they'll be greasy, too hot and they'll burn before cooking through
- Pressing the two strips together firmly is what creates that classic hollow center when they puff
03 -
- For extra crispy youtiao, fry them twice, first at 325°F until pale, rest for 5 minutes, then fry again at 375°F until golden
- The dough should be sticky after the first mix, don't be tempted to add more flour or they'll be tough