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This homemade Chinese doughnut recipe recreates those irresistible sweet treats from Chinese buffet dessert tables but with the satisfaction of making them completely from scratch. Ready in under an hour, these golden pillows of dough coated in sparkling sugar bring restaurant quality comfort right to your kitchen.
I first made these doughnuts when trying to recreate my family's favorite post dim sum treat. What started as an experiment has now become our Sunday morning tradition when we want something special but dont want to leave home.
Ingredients
- All purpose flour: Provides the perfect structure for these doughnuts creating that distinctive chewy texture
- Granulated sugar: Adds just the right amount of sweetness without overwhelming
- Fine salt: Balances the flavors and enhances the dough
- Baking powder: Creates the perfect rise for light airy doughnuts
- Cold unsalted butter cubed small: Ensures flaky tender results look for European style with higher fat content
- Whole milk: Adds richness use full fat for best results
- Canola oil: Neutral flavor with high smoke point ideal for deep frying
- Extra granulated sugar: For coating choose fine granulation for best adherence
Step-by-Step Instructions
- Prepare the Oil:
- Heat 2 inches of canola oil in a heavy bottomed pot with a deep fry thermometer attached until it reaches exactly 350°F. A consistent temperature is crucial as too cold oil makes greasy doughnuts while too hot oil burns the outside before cooking the inside properly. Choose a pot with high sides to prevent dangerous splatter.
- Mix the Dry Ingredients:
- Combine flour sugar salt and baking powder in your food processor. Pulse briefly to incorporate all ingredients evenly. If using a pastry blender instead take extra care to distribute ingredients thoroughly. This dry mixture creates the foundation for perfect texture.
- Cut in the Butter:
- Add cold cubed butter to the dry ingredients and pulse several times until the mixture resembles coarse meal with small pea sized butter chunks throughout. The cold butter creates steam pockets during frying for extra tender doughnuts. Work quickly to keep butter from warming.
- Add the Milk:
- Pour in the milk and stir just until combined. Overmixing will develop gluten and create tough doughnuts. Look for a slightly shaggy dough that just holds together when pressed. The moisture level here determines your final texture.
- Shape the Doughnuts:
- Turn the dough onto a lightly floured surface and dust with just enough flour to prevent sticking. Pat gently to half inch thickness using light even pressure. Cut circles with a 2 inch biscuit cutter pressing straight down without twisting for clean edges that rise properly.
- Fry to Golden Perfection:
- Carefully lower dough circles into hot oil a few at a time avoiding overcrowding which lowers oil temperature. Fry approximately 2 minutes per side until deeply golden brown. Watch closely as they can burn quickly. The color indicates both flavor development and doneness.
- Drain and Sugar Coat:
- Transfer fried doughnuts to paper bag or paper towels to absorb excess oil. While still hot toss each doughnut in granulated sugar ensuring complete coverage. The heat helps the sugar adhere properly creating that characteristic sweet crunchy exterior.
Butter is my secret ingredient hero in this recipe. While many Chinese doughnut recipes use just oil my family discovered that cold butter creates an incredibly tender interior with subtle richness. I remember my grandmother teaching me this technique saying that patience with the butter temperature makes all the difference.
Storage Tips
These doughnuts truly shine when eaten fresh and warm the same day they are made. If you absolutely must store leftovers place them in an airtight container lined with paper towels at room temperature for up to 24 hours. Avoid refrigeration as it accelerates staling. To refresh slightly stale doughnuts warm them for 10 seconds in the microwave which temporarily restores some softness though the exterior wont be as crisp.
Cultural Heritage
Chinese doughnuts known as youtiao in their traditional savory form are typically enjoyed for breakfast alongside rice porridge or soy milk. The sweet version found at American Chinese buffets represents culinary adaptation similar to fortune cookies. Originally savory fried dough sticks were transformed into sweeter treats to appeal to American palates. This recipe bridges both worlds with just enough sweetness to satisfy dessert cravings while honoring the light texture of the original.
Creative Variations
While traditional Chinese buffet doughnuts feature a simple sugar coating you can easily customize these to create different flavor profiles. Try mixing cinnamon or five spice powder with the sugar coating for aromatic complexity. For special occasions dip cooled doughnuts halfway into melted chocolate then sprinkle with crushed peanuts. Another delicious option involves drizzling them with honey and a light sprinkle of sesame seeds for a subtle nod to traditional Chinese honey sesame treats.
Frequently Asked Questions
- → What kind of oil should I use for frying?
Canola oil is recommended for frying as it has a high smoke point and a neutral flavor that complements the doughnuts.
- → Can I make these doughnuts without a food processor?
Yes, you can use a pastry blender or your hands to mix the butter into the dry ingredients until the texture resembles coarse meal.
- → How do I ensure the doughnuts cook evenly?
Maintain the oil temperature at 350°F and avoid overcrowding the pot, frying just a few doughnuts at a time.
- → How should I store leftover doughnuts?
Doughnuts are best served fresh but can be stored in an airtight container for up to a day. Avoid refrigeration as it may affect texture.
- → Can I freeze the dough or finished doughnuts?
The dough can be frozen before frying. Thaw it in the fridge, cut into rounds, and fry as usual. Fried doughnuts are not recommended for freezing.