Youtiao Chinese Breakfast Doughnuts (Printable Version)

Classic Chinese fried dough sticks, crispy outside and fluffy inside, ideal for breakfast dipping

# What You'll 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

# Directions:

01 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until well combined.
02 - Create a well in the center of the flour 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 1-2 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 - Roll or press the dough on a lightly floured surface into a rectangle about 1/2 inch thick. Cut into strips 1 inch wide and 5 inches long.
08 - Place two strips on top of each other. 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 dough pair to approximately 8 inches in length.
11 - Carefully lower 2-3 sticks into the hot oil. Fry, turning constantly with chopsticks, until puffed and golden brown, about 2 minutes per stick.
12 - Remove fried sticks and drain on a wire rack or paper towels. Serve immediately while warm.

# Expert Advice:

01 -
  • The satisfaction of pulling apart that puffed hollow center when you tear into them fresh from the oil
  • They freeze beautifully so you can always have weekend breakfast ready without waking up early
02 -
  • That sticky dough phase is normal, do not keep adding flour or your youtiao will be tough instead of airy
  • The oil temperature must stay around 375°F, too hot and they burn before puffing, too cool and they become greasy
03 -
  • If your youtiao arent puffing, your oil might not be hot enough, use a thermometer to be precise
  • For extra crispiness, try the double fry method mentioned in the notes, its how street vendors get that shattering exterior

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