Chinese Doughnut Recipe (Crisp Fried Breadstick) | 油條 Yóutiáo
Homemade Chinese Doughnuts can be prepared and cooked at home with my easy overnight recipe. Using only 6 ingredients and the help of a cold rise dough method + time, you can make the dough in advance just in time for breakfast the next day.
Known in Mandarin as Yóutiáo (油條), it's very popular in Asia for breakfast. I like to dip mine in a bowl of warm sweetened soymilk, but you can also cut them into pieces to mix in with traditional congee.
Tips & Notes: Most traditional Chinese Doughnuts served by street vendors will use the ingredient ALUM to help with making it crispier. This ingredient is not commonly found here in the US in stores, but you can purchase the McCormick brand online here. I omitted alum in my recipe because I was happy with the way my Chinese Doughnuts came out after deep frying. If you would like extra crispy ones, you can add alum, or you can toast the sliced breadsticks in a toaster (after they have been cooked and cooled).
1 1/2 cups of all-purpose flour**
2 Tbsp. vegetable oil
3 tsp. baking powder
1/2 tsp. cane sugar
3/4 tsp. kosher salt
1/2 cup filtered water (room temperature)
** make sure to sift your flour first before measuring
*Prep and cook times do not include the overnight cold rise of dough in your refrigerator.
1. Sift together all the dry ingredients first, before mixing in the oil and water. 2. Knead the dough for 3-5 minutes then let it rest in a warm area (in a covered bowl) for 1 hour. 3. Punch down about 15 times, then continue to gently knead the dough for 10 minutes. Place in a plastic bag and seal. Let it sit overnight in your refrigerator. -> You can use my bag tying method (video link here). 4. The next day, take out the dough and let it rest on your countertop (or warm area) for 2 hours to come to room temperature. 5. After the dough is at room temperature, you can proceed to roll and shape it for deep frying.