Homemade Chinese Doughnuts Snack (Printable Version)
Fluffy, golden Chinese doughnuts coated in sugar. Sweet, light, and quick to make from simple pantry ingredients.
# What You'll Need:
→ Dough
01 -
255 grams all-purpose flour
02 -
2 teaspoons granulated sugar
03 -
1/2 teaspoon fine salt
04 -
2 1/2 teaspoons baking powder
05 -
85 grams cold unsalted butter, cubed
06 -
170 grams whole milk
→ Frying & Finishing
07 -
Canola oil, for deep frying
08 -
Granulated sugar, for coating
# Steps to Follow:
01 -
Pour approximately 5 centimetres of canola oil into a heavy-bottomed pot and attach a deep-fry thermometer. Heat oil to 175°C.
02 -
In a food processor, combine flour, 2 teaspoons sugar, salt, and baking powder. Add in the cubed butter and pulse until the mixture forms coarse crumbs. Alternatively, use a pastry blender by hand.
03 -
Add the whole milk and stir just until a dough forms. Turn dough onto a floured surface, dust with additional flour, and gently pat to a thickness of 1.25 centimetres.
04 -
Use a 5 centimetre round biscuit cutter to cut out dough circles. Gather and reshape scraps as needed.
05 -
Fry a few dough circles at a time in the preheated oil, ensuring there is no overcrowding. Cook until golden brown on each side, approximately 2 minutes per side.
06 -
Transfer fried doughnuts to a paper bag or paper towels to remove excess oil.
07 -
While still hot, roll each doughnut generously in granulated sugar. Serve immediately for best texture.
# Additional Notes:
01 -
For optimal softness, avoid overworking the dough during mixing and shaping.
02 -
Monitor oil temperature throughout frying to prevent burning or undercooking.
03 -
Doughnuts are best consumed fresh on the day of preparation.