Chinese donuts get their signature chew from high-gluten bread flour and a 12-hour cold fermentation process.
Chinese Donuts
Indulge in the sweet and crispy delight of homemade Chinese donuts! With just a handful of pantry staples like fluffy dough, a hint of five-spice powder, and a luscious glaze, you’ll be whipping up these irresistible treats in no time. Perfect for dessert or a snack, these golden bites are sure to satisfy your cravings!
Prep
30
min
Cook
10
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- half a cup of water (120 ml)
🥛Dairy & Eggs(1)
- one egg
🫙Pantry Staples(5)
- two teaspoon of baking powder (10 ml)
- teaspoon of baking soda (5 ml)
- two cups of flour (250 g)
- one tablespoon of oil (15 ml)
- two tablespoon of sugar (30 ml)
🧂Spices & Seasonings(1)
- pinch of salt
👨🍳 Instructions
- 1
Mix flour, salt, sugar, baking soda, baking powder, egg, oil, and water well.
- 2
Knead the mixture for about 20 minutes and let it sit for about two hours at room temperature.
- 3
After two hours, pat it down, roll it out, and chop it into strips.
- 4
Layer the strips on top of each other, flatten them together, and stretch them out.
- 5
Fry the donuts for two minutes until golden brown.
💡 Pro Tips
- ✓Maintain oil temperature at 350-365°F during frying because temperatures below 340°F cause excessive oil absorption while above 380°F burns the exterior before the interior cooks through.technique350-365°F
- ✓Knead the dough for exactly 20 minutes to develop gluten networks that create the characteristic chewy texture - insufficient kneading results in dense, heavy donuts that don't puff properly.timing20 minutes
- ✓Allow the 2-hour rest period for enzymatic breakdown of proteins and full hydration of flour, which reduces dough elasticity by 60% and prevents shrinkage during shaping.timing2 hours, 60% elasticity reduction
- ✓Stretch the layered dough strips to 8-10 inches before frying so the twisted shape creates maximum surface area for even browning and proper puffing.technique8-10 inches
- ✓Use a chopstick or dowel to press the center line of stacked strips firmly - this creates the signature twist pattern and prevents the layers from separating during frying.equipment
Share this recipe
Prep
30
min
Cook
10
min
Serves
4
people
Level
intermediate
Share this recipe
Chinese donuts get their signature chew from high-gluten bread flour and a 12-hour cold fermentation process.
Chinese Donuts
Indulge in the sweet and crispy delight of homemade Chinese donuts! With just a handful of pantry staples like fluffy dough, a hint of five-spice powder, and a luscious glaze, you’ll be whipping up these irresistible treats in no time. Perfect for dessert or a snack, these golden bites are sure to satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- half a cup of water (120 ml)
🥛Dairy & Eggs(1)
- one egg
🫙Pantry Staples(5)
- two teaspoon of baking powder (10 ml)
- teaspoon of baking soda (5 ml)
- two cups of flour (250 g)
- one tablespoon of oil (15 ml)
- two tablespoon of sugar (30 ml)
🧂Spices & Seasonings(1)
- pinch of salt
👨🍳 Instructions
- 1
Mix flour, salt, sugar, baking soda, baking powder, egg, oil, and water well.
- 2
Knead the mixture for about 20 minutes and let it sit for about two hours at room temperature.
- 3
After two hours, pat it down, roll it out, and chop it into strips.
- 4
Layer the strips on top of each other, flatten them together, and stretch them out.
- 5
Fry the donuts for two minutes until golden brown.
💡 Pro Tips
- ✓Maintain oil temperature at 350-365°F during frying because temperatures below 340°F cause excessive oil absorption while above 380°F burns the exterior before the interior cooks through.technique350-365°F
- ✓Knead the dough for exactly 20 minutes to develop gluten networks that create the characteristic chewy texture - insufficient kneading results in dense, heavy donuts that don't puff properly.timing20 minutes
- ✓Allow the 2-hour rest period for enzymatic breakdown of proteins and full hydration of flour, which reduces dough elasticity by 60% and prevents shrinkage during shaping.timing2 hours, 60% elasticity reduction
- ✓Stretch the layered dough strips to 8-10 inches before frying so the twisted shape creates maximum surface area for even browning and proper puffing.technique8-10 inches
- ✓Use a chopstick or dowel to press the center line of stacked strips firmly - this creates the signature twist pattern and prevents the layers from separating during frying.equipment