Youtiao Crispy Chinese Doughnuts (Printable)

Crispy, golden Chinese fried dough sticks with airy centers. Ideal alongside congee or sweetened soy milk for breakfast.

# What goes in:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1 tsp salt
05 - 1 tbsp sugar
06 - 1 large egg
07 - 3/4 cup water, room temperature
08 - 2 tbsp vegetable oil

→ For Frying

09 - 4 cups vegetable oil, for deep frying

# Directions:

01 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until well incorporated.
02 - Create a well in the center of the dry ingredients. Add the egg, water, and 2 tbsp 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 structure.
07 - Transfer dough to a lightly floured surface. Roll or press into a rectangle about 1/2 inch thick. 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.
10 - Gently stretch each paired strip to approximately 8 inches in length.
11 - Carefully lower sticks into hot oil, frying 2–3 at a time. Turn constantly with chopsticks for about 2 minutes until puffed and golden brown.
12 - Remove fried sticks and drain on a wire rack or paper towels. Serve immediately while warm.

# Expert Advice:

01 -
  • The texture contrast between shattering exterior and cloud-like interior is absolutely magical
  • They transform ordinary soy milk into something extraordinary, like a warm hug for breakfast
  • The dough comes together with pantry staples you probably already have
  • Frying them makes your entire kitchen smell like a Chinese bakery at dawn
02 -
  • The double-layer technique with the center press is what creates that classic hollow middle, so don't skip this step or you'll have dense bread sticks instead
  • Oil temperature makes or breaks this recipe too cold and they'll soak up grease, too hot and they'll burn before cooking through
  • The dough needs both resting periods to develop the proper texture, so don't rush these steps even if you're impatient
03 -
  • Use chopsticks to turn the youtiao while frying since they're gentle enough not to damage the puffed dough but firm enough to manipulate it in the hot oil
  • Line your cooling rack with paper towels to catch excess oil without letting the bottoms get soggy from sitting in grease
  • If the dough is too sticky to handle after the first rest, lightly flour your hands instead of adding more flour to the dough itself

Return