Youtiao Chinese Breakfast Doughnuts (Printable)
Light and crispy Chinese fried dough sticks, golden outside and fluffy inside. Ideal for dipping into warm soy milk or congee.
# What You Need:
→ 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
# How To Make It:
01 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
02 - Create a well in the center of the dry mixture. 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 to 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 to 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 1/2 inch thick rectangle. Cut into strips 1 inch wide and 5 inches long.
08 - Stack dough strips in pairs. Press lengthwise down the center with a chopstick or knife back to fuse them together.
09 - Heat frying oil in a deep pot to 375°F.
10 - Gently stretch each dough pair to approximately 8 inches in length immediately before frying.
11 - Carefully lower sticks into hot oil. Fry 2 to 3 at a time, turning constantly with chopsticks until puffed and golden brown, about 2 minutes per stick.
12 - Remove sticks from oil and drain on a wire rack or paper towels. Serve immediately while warm for best texture.
# Expert Suggestions:
01 -
- You get that perfect hollow center that makes these fried dough sticks so incredibly satisfying to pull apart
- The contrast between shatteringly crisp exterior and pillowy soft interior is absolutely magical
- Once you master the technique, you will want to make these every weekend for breakfast
02 -
- The dough will feel frustratingly sticky at first, but resist the urge to add more flour or you will lose that tender texture
- Pressing the two strips together firmly is absolutely essential, or they will separate during frying instead of puffing beautifully
- Your oil must stay at 375°F, anything lower and you will end up with greasy, heavy dough sticks instead of light ones
03 -
- Double frying at a lower temperature first, then finishing at high heat, gives you restaurant level crunch that lasts for hours
- If your dough feels too sticky to handle even with oiled hands, let it rest another 10 minutes and it will become more cooperative