Homemade Chinese Doughnuts Treat

These homemade Chinese doughnuts capture the soft sweet flavor and fluffy texture of the beloved buffet dessert and can be made fresh in your own kitchen in under an hour. Crispy on the outside and tender on the inside each doughnut is coated in a glimmering layer of sugar that makes them totally irresistible whether you are serving them warm for breakfast or as a treat any time of day.

The first time I made these for my family they were gone before I even finished the last batch and now they are my go to for quick weekend breakfasts and potlucks.

Ingredients

• All purpose flour: makes up the tender base of the dough look for fresh flour for best flavor
• Granulated sugar: sweetens the dough and creates that perfect sugary coating use fine sugar for even coverage
• Fine salt: balances out the sweetness and sharpens the dough flavor
• Baking powder: ensures the doughnuts puff up light and airy check that your baking powder is not expired
• Cold unsalted butter: creates flaky layers when cut into the dry ingredients use high quality butter for rich taste
• Whole milk: brings everything together and adds extra tenderness choose full fat milk for better texture
• Canola oil: is best for frying because it is neutral and can handle high heat always use fresh oil to avoid any off flavors
• Granulated sugar for coating: adds the signature sweet crunch

Step by Step Instructions

Prepare the Frying Station:

Pour about two inches of canola oil into a heavy bottomed pot and attach a deep fry thermometer Heat the oil gently until it reaches three hundred fifty degrees Fahrenheit Keep your thermometer in the oil for accurate monitoring Frying at the right temperature ensures the doughnuts get golden without absorbing excess oil

Make the Dough:

In a food processor combine all purpose flour granulated sugar fine salt and baking powder Pulse briefly to combine Then add the cold cubed butter and pulse until the mixture has small pea sized pieces resembling coarse meal If you do not have a food processor use a pastry blender or two forks to cut in the butter

Bring Dough Together:

Pour in the whole milk and pulse or stir gently until the dough just comes together Avoid over mixing which can make the doughnuts tough

Shape the Doughnuts:

Turn the shaggy dough onto a lightly floured surface Dust your hands and the dough with flour and gently pat the dough out to about one half inch thickness Use a two inch biscuit cutter to stamp out circles Gather any scraps and repeat until all dough is used Handle the dough as little as possible for fluffy results

Fry the Doughnuts:

Gently lower a few dough circles at a time into the hot oil Fry for about two minutes per side watching closely so they become deep golden brown without burning Adjust the heat as needed to keep the oil at three hundred fifty degrees Fahrenheit Overcrowding cools the oil so work in small batches

Drain and Sugar Coat:

Use a slotted spoon to transfer cooked doughnuts to a paper bag or paper towels to drain briefly While still hot roll each doughnut generously in granulated sugar Make sure every side is coated

Serve Fresh:

Enjoy your doughnuts warm for the best texture and flavor They are at their peak within the first few hours of frying

Pin

My favorite part is sprinkling the hot doughnuts with sugar while my youngest waits eagerly beside me This recipe brings back the magic of family buffets and cozy Sunday mornings together

Storage Tips

If you have leftovers store cooled doughnuts in an airtight container at room temperature for up to one day For longer storage you can freeze uncoated doughnuts in a freezer bag then reheat in a warm oven before rolling in sugar to revive their crisp exterior Avoid refrigerating which tends to make them tough and stale

Ingredient Substitutions

If you are out of whole milk try heavy cream for extra richness or a blend of half and half and water Nondairy milks like almond or oat will work too though the texture may be slightly less tender For best results always use real butter but a plant based butter substitute can work in a pinch

Serving Suggestions

Serve these doughnuts as part of a breakfast spread with coffee fresh fruit and eggs They also make a perfect sweet snack with tea or are lovely stacked high on a dessert table at potlucks For an authentic treat pair with a creamy dipping sauce or drizzle with honey

Cultural and Historical Context

These doughnuts are inspired by the lightly sweet fried treats found at many Chinese buffets across North America While not a traditional Chinese dessert their popularity has grown as a nostalgic comfort food that bridges cultures making them a beloved part of many family gatherings

Recipe Questions & Answers

→ What makes these doughnuts similar to those at Chinese buffets?

The warm, airy texture and classic sugar coating closely mirror the popular treats found at buffet dessert tables.

→ Can I use a different type of flour?

All-purpose flour delivers the ideal texture, but cake flour can be substituted for a lighter result.

→ What oil is best for frying?

Canola oil is preferred for its high smoke point and neutral flavor, ensuring a crisp, golden exterior.

→ How do I keep the doughnuts soft inside?

Make sure not to overwork the dough and fry at the recommended 350°F for even cooking and tender centers.

→ Are these best served immediately?

Yes, they're at their best when enjoyed fresh and warm, coated with sugar right after frying.