Chinese Donut Recipe

Activate yeast

Pour warm water (about 105–110°F / 40–43°C) into a small bowl, add 1 tsp sugar and the instant dry yeast, stir, and let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.

Mix wet ingredients

In a separate measuring cup combine warm milk and 3 Tbsp vegetable oil. Stir to combine.

Combine dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour, 2 Tbsp sugar, 1 tsp salt, and 1 tsp baking powder so the leavening is evenly distributed.

Form dough

Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture and the warm milk/oil mixture. Using a wooden spoon or your hand, incorporate until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.

First rise

Lightly oil a clean bowl with 1 Tbsp neutral oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 45–60 minutes, or until doubled in size.

Degas and shape

Punch down the dough gently to release gas. Turn out onto a lightly floured surface and roll to about 1/2-inch (1.2 cm) thickness. Cut into 3x3-inch (7.5x7.5 cm) rectangles or 2.5–3 inch rounds depending on desired shape.

Traditional twist (optional)

For the classic Chinese cruller shape (youtiao-style but sweeter and doughy), stack two small rectangles, press a chopstick lengthwise in the center then twist gently to bond, or place one strip atop another and press to stick. Alternatively, fold each rectangle into thirds lengthwise and press to seal.

Second rest

Place shaped pieces on a parchment-lined tray, cover loosely with plastic or a damp towel, and rest 20–25 minutes until puffy but not fully doubled.

Heat oil

Pour about 2 cups vegetable oil into a deep skillet or medium saucepan (enough to give 1–1.5 inches / 2.5–4 cm depth). Heat over medium to medium-high heat until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and brown slowly without burning (about 1 minute to golden).

Fry in batches

Carefully slide a few pieces of dough into the oil without crowding. Fry for about 1.5–2 minutes per side, turning once with tongs or a slotted spoon, until evenly puffed and golden brown. For thicker pieces you may need 2.5–3 minutes per side. Maintain oil temperature between 330–360°F (165–180°C).

Drain

Use a slotted spoon to remove fried donuts and transfer to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil.

Dust and serve

While still slightly warm, dust with 1 Tbsp granulated sugar or sprinkle with sesame seeds as desired. Serve warm.