Get ready to transform your kitchen into a fragrant Chinese bakery! Whether you’re craving crispy, golden-brown treats for breakfast or sweet, fluffy snacks with your afternoon tea, these homemade doughnut recipes bring authentic street food magic right to your countertop. From savory twists to sugary classics, let’s dive into 19 irresistible ways to fry up joy—no passport required.
Classic Chinese Doughnut Twists
Savor the delightful crunch and tender interior of Classic Chinese Doughnut Twists, a beloved street food treat that transforms simple pantry staples into golden, twisted pastries perfect for a weekend breakfast or an afternoon snack with tea. These airy, slightly sweet twists, known for their satisfying pull-apart texture, are surprisingly straightforward to make at home, offering a comforting taste of tradition with every bite. With a light dusting of sugar, they emerge from the fryer as irresistible, crispy delights that pair wonderfully with a cup of coffee or as a base for creative desserts.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/4 cup granulated sugar, plus extra for coating
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup warm water (about 110°F)
– 2 tbsp vegetable oil, or any neutral oil
– 4 cups vegetable oil for frying, enough to fill a pot 2 inches deep
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt, whisking until evenly distributed.
2. Pour 3/4 cup warm water and 2 tbsp vegetable oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a sprinkle of flour if sticky to prevent tearing.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes to relax the gluten for easier shaping.
5. On a floured surface, roll the rested dough into a 12×8-inch rectangle about 1/4-inch thick, using a rolling pin for even thickness.
6. Cut the rectangle into 12 strips, each 1-inch wide, using a sharp knife or pizza cutter for clean edges.
7. Take one strip, gently stretch it to about 10 inches long, then twist it several times along its length to form a spiral shape, pinching the ends to secure.
8. Repeat with all strips, placing the twisted doughnuts on a parchment-lined tray, and cover with a cloth to prevent drying while heating the oil.
9. In a deep pot or Dutch oven, heat 4 cups vegetable oil to 350°F over medium heat, using a candy thermometer to monitor the temperature for consistent frying.
10. Carefully lower 3-4 doughnut twists into the hot oil, frying for 2-3 minutes per side until golden brown and puffed, flipping once with tongs for even cooking.
11. Remove the fried twists with a slotted spoon and drain on a wire rack set over a baking sheet to keep them crisp, avoiding paper towels that can trap steam.
12. While still warm, roll each twist in extra granulated sugar for a sweet coating, tapping off any excess.
Delight in these twists fresh from the fryer, where their crisp exterior gives way to a soft, chewy center with a hint of sweetness. For a creative twist, serve them drizzled with honey or alongside a scoop of vanilla ice cream for a decadent dessert, or simply enjoy their warm, comforting aroma as a standalone treat that captures the essence of homemade goodness.
Sweet and Crunchy Sesame Doughnuts
Unveiling a delightful twist on a classic treat, these Sweet and Crunchy Sesame Doughnuts offer a symphony of textures and flavors. They combine a tender, airy interior with a crisp, golden exterior, generously coated in a fragrant sesame seed crust that adds a subtle nuttiness. Perfect for a weekend brunch or an elegant afternoon snack, they bring a touch of artisanal charm to any table.
Serving: 12 doughnuts | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 3/4 cup whole milk, at room temperature
– 1 large egg, lightly beaten
– 2 tablespoons unsalted butter, melted and cooled slightly
– 1 teaspoon pure vanilla extract
– 1 cup vegetable oil, for frying (or any neutral oil with a high smoke point)
– 1/2 cup white sesame seeds, for coating
– 1/4 cup honey, warmed slightly for easier drizzling
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 3/4 cup whole milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated, being careful not to overmix to keep the doughnuts tender.
4. Lightly dust a clean surface with all-purpose flour, turn the dough out, and pat it into a 1/2-inch thick round.
5. Use a 3-inch doughnut cutter to cut out rounds, re-rolling scraps once to maximize yield, and place them on a parchment-lined baking sheet.
6. Heat 1 cup vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F on a deep-fry thermometer, ensuring even cooking.
7. Carefully lower 2-3 doughnuts into the hot oil using a slotted spoon and fry for 1-2 minutes per side until golden brown and puffed, adjusting heat as needed to maintain temperature.
8. Transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil and cool slightly for 2-3 minutes.
9. While still warm, roll each doughnut in 1/2 cup white sesame seeds, pressing gently to adhere for a crunchy coating.
10. Drizzle the doughnuts with 1/4 cup warmed honey just before serving to enhance sweetness without making them soggy.
Now, savor these treats as the sesame seeds provide a satisfying crunch against the soft, pillowy interior, while the honey adds a delicate floral note. For a creative twist, serve them alongside a scoop of vanilla ice cream or dust with powdered sugar for an extra touch of elegance.
Traditional Chinese Five-Spice Doughnut Balls
Radiating with the warm, aromatic embrace of Chinese five-spice powder, these doughnut balls offer a delightful twist on a classic treat, marrying the comforting familiarity of fried dough with the complex, fragrant notes of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. They emerge golden and crisp, perfect for a weekend project or a festive gathering, promising a bite that is both nostalgic and intriguingly new.
Serving: 24 balls | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 2 teaspoons Chinese five-spice powder
– 1/2 teaspoon salt
– 3/4 cup whole milk, at room temperature
– 1 large egg, at room temperature
– 2 tablespoons unsalted butter, melted and cooled slightly
– 4 cups vegetable oil for frying, or any neutral oil with a high smoke point
– 1/2 cup granulated sugar for coating, adjust amount as needed
Instructions
1. In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons Chinese five-spice powder, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk the 3/4 cup whole milk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined into a sticky dough; avoid overmixing to keep the texture tender.
4. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes to allow the gluten to relax, making it easier to handle.
5. While the dough rests, pour the 4 cups vegetable oil into a heavy-bottomed pot or deep fryer, ensuring it is at least 3 inches deep, and heat it over medium heat to 350°F, using a deep-fry or candy thermometer for accuracy.
6. Lightly flour your hands and a work surface, then scoop tablespoon-sized portions of dough and roll them into smooth, 1-inch balls, placing them on a parchment-lined tray.
7. Once the oil reaches 350°F, carefully add 5-6 dough balls at a time using a slotted spoon, frying for 2-3 minutes until they are puffed and golden brown, turning occasionally for even cooking.
8. Remove the fried doughnut balls with the slotted spoon and drain them on a wire rack set over a baking sheet for 1-2 minutes to allow excess oil to drip off, which helps maintain crispiness.
9. While still warm, roll each doughnut ball in the 1/2 cup granulated sugar for coating until evenly covered, working in batches to prevent clumping.
10. Repeat steps 7-9 with the remaining dough balls, monitoring the oil temperature and adjusting the heat as needed to keep it steady at 350°F.
Upon serving, these doughnut balls boast a crisp, sugary exterior that gives way to a soft, fluffy interior infused with the warm, spiced aroma. Enjoy them fresh for the best texture, or pair them with a drizzle of honey or a side of vanilla ice cream for an indulgent twist.
Pan-Fried Chinese Glazed Doughnuts
A delightful twist on a classic treat, these Pan-Fried Chinese Glazed Doughnuts offer a crisp exterior and a soft, airy interior, perfect for a weekend indulgence. Their glossy, sweet glaze adds an elegant finish that elevates them beyond ordinary breakfast fare, making them a charming addition to any brunch table or afternoon snack spread.
Serving: 12 doughnuts | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk, warmed to about 110°F
- 1 large egg, at room temperature
- 2 tbsp unsalted butter, melted and cooled slightly
- 1/2 cup vegetable oil, or any neutral oil for frying
- 1 cup powdered sugar
- 2 tbsp water, adjust to achieve desired glaze consistency
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- In a separate bowl, whisk the whole milk, egg, and melted unsalted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms, being careful not to overmix to keep the texture light.
- Turn the dough onto a lightly floured surface and knead gently for about 1 minute until it comes together smoothly.
- Roll the dough out to a 1/2-inch thickness using a rolling pin.
- Cut the dough into 12 rounds using a 2-inch cookie cutter or the rim of a glass.
- Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
- Carefully place the dough rounds into the hot oil, frying in batches to avoid overcrowding, which ensures even cooking.
- Fry each doughnut for 2-3 minutes per side until golden brown and puffed, flipping once with tongs.
- Transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil and cool slightly.
- In a small bowl, whisk the powdered sugar, water, and vanilla extract until smooth and glossy, adding more water if needed for a pourable consistency.
- Dip the top of each warm doughnut into the glaze, allowing any excess to drip off before returning to the rack to set.
Warm and freshly glazed, these doughnuts boast a satisfying crunch that gives way to a tender, pillowy center, with the vanilla-infused glaze adding a subtle sweetness that complements the fried dough perfectly. For a creative twist, serve them alongside a cup of hot tea or coffee, or garnish with a sprinkle of sesame seeds for added texture and visual appeal.
Air-Fried Mini Chinese Doughnuts
Beneath their golden, crackling exterior lies a pillowy softness that makes these air-fried mini Chinese doughnuts an irresistible treat, perfect for a weekend brunch or a sweet afternoon snack. They capture the essence of traditional street food with a modern, healthier twist, offering a delightful contrast of textures in every bite. This streamlined recipe simplifies the process, delivering that signature crispness without the need for deep frying.
Serving: 12 doughnuts | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups all-purpose flour, plus extra for dusting
– ½ cup warm water (about 110°F), or as needed to form a soft dough
– 2 tbsp granulated sugar, adjust to taste for sweetness
– 1 tsp active dry yeast, activated in the warm water
– ½ tsp baking powder, for added lift
– ¼ tsp salt, to balance flavors
– 1 tbsp vegetable oil, or any neutral oil, plus more for brushing
– 2 tbsp sesame seeds, optional for garnish
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, then let it sit for 5 minutes until frothy to ensure proper activation.
2. Add the flour, baking powder, salt, and vegetable oil to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, adding a sprinkle of flour if too sticky.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough to release air, then roll it out on a floured surface to a ½-inch thickness.
6. Use a small round cutter or glass to cut out 12 mini circles, re-rolling scraps as needed.
7. Brush each doughnut lightly with oil and sprinkle with sesame seeds if using, gently pressing to adhere.
8. Preheat your air fryer to 350°F for 3 minutes, ensuring even cooking from the start.
9. Arrange the doughnuts in a single layer in the air fryer basket, leaving space between them for air circulation.
10. Air fry at 350°F for 8-10 minutes, flipping halfway through, until golden brown and puffed.
11. Remove the doughnuts from the air fryer and let them cool on a wire rack for 5 minutes to crisp up further.
Fluffy on the inside with a satisfying crunch outside, these mini delights offer a subtle sweetness that pairs wonderfully with a drizzle of honey or a dusting of powdered sugar. For a creative twist, serve them warm alongside a dipping sauce of condensed milk or matcha cream, making them a versatile centerpiece for any gathering.
Baked Chinese Cinnamon Sugar Doughnuts
Elegantly bridging the warmth of American baking with the aromatic depth of Chinese five-spice, these baked doughnuts offer a sophisticated twist on a classic treat, delivering a crisp, sugar-dusted exterior that gives way to a tender, spiced crumb within. Their subtle cinnamon-sugar coating, infused with a hint of star anise from the five-spice, creates a comforting yet refined flavor profile perfect for a cozy morning or an elegant afternoon gathering. This approachable recipe ensures a delightful homemade experience without the fuss of frying, making it an ideal project for bakers seeking both simplicity and distinction.
Serving: 12 doughnuts | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a lighter texture
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp Chinese five-spice powder, or substitute with extra cinnamon for a simpler version
– 1/4 tsp ground cinnamon
– 1 cup whole milk, at room temperature
– 1 large egg, lightly beaten
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 tsp pure vanilla extract
– 1/4 cup granulated sugar for coating
– 1 tsp ground cinnamon for coating
– 2 tbsp unsalted butter, melted for brushing
Instructions
1. Preheat your oven to 375°F and lightly grease a standard doughnut pan with non-stick spray or butter.
2. In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, salt, Chinese five-spice powder, and 1/4 tsp ground cinnamon until fully combined.
3. In a separate medium bowl, whisk the whole milk, beaten egg, 1/4 cup melted butter, and vanilla extract until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no flour streaks remain, being careful not to overmix to avoid tough doughnuts.
5. Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about three-quarters full to allow for even rising.
6. Bake in the preheated oven for 8–10 minutes, or until the doughnuts spring back lightly when touched and a toothpick inserted comes out clean.
7. While the doughnuts bake, mix 1/4 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl for the coating.
8. Remove the doughnuts from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
9. Brush each warm doughnut lightly with the 2 tbsp melted butter using a pastry brush for even coverage.
10. Dip each buttered doughnut into the cinnamon-sugar mixture, coating all sides thoroughly, and return to the rack to set.
Lovingly crafted, these doughnuts boast a soft, cake-like interior that contrasts beautifully with their delicate, spiced crust. Serve them warm with a drizzle of honey or alongside a cup of oolong tea to enhance their aromatic notes, making for a memorable treat that feels both indulgent and thoughtfully composed.
Chinese Honey Dipped Doughnuts
Just imagine biting into a warm, golden doughnut that’s been dipped in a shimmering honey glaze—a delightful treat that brings the comforting sweetness of Chinese bakery classics right to your kitchen. These honey-dipped doughnuts are irresistibly soft, with a delicate crumb and a glossy, fragrant coating that makes them perfect for a weekend brunch or an afternoon snack. Crafting them at home is surprisingly straightforward, yielding a batch that’s both elegant and utterly satisfying.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/4 cup granulated sugar
– 1 tsp active dry yeast
– 1/2 cup warm whole milk (about 110°F)
– 1 large egg, at room temperature
– 2 tbsp unsalted butter, melted and cooled
– 1/2 tsp salt
– Vegetable oil for frying, such as canola or peanut oil
– 1/2 cup honey
– 1 tbsp water
Instructions
1. In a small bowl, combine the warm whole milk and active dry yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly distributed.
3. Add the yeast mixture, large egg, and melted unsalted butter to the dry ingredients, then stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a little more flour if it sticks.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, then roll it out on a floured surface to a 1/2-inch thickness.
7. Use a 2-inch round cutter to cut out doughnut shapes, re-rolling scraps as needed, and place them on a parchment-lined baking sheet.
8. Cover the doughnuts with the damp cloth and let them proof for 30 minutes until puffy.
9. In a deep pot or Dutch oven, heat 2 inches of vegetable oil to 350°F, using a candy thermometer to monitor the temperature.
10. Carefully fry the doughnuts in batches for 2–3 minutes per side until golden brown, flipping once with a slotted spoon.
11. Transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
12. In a small saucepan, warm the honey and water over low heat for 2–3 minutes until thin and pourable, stirring constantly.
13. Dip each warm doughnut into the honey glaze, coating both sides, then return them to the wire rack to set for 5 minutes.
14. Serve the doughnuts immediately while still warm for the best texture.
Soft and pillowy on the inside with a crisp, honey-kissed exterior, these doughnuts offer a melt-in-your-mouth experience that’s subtly sweet and aromatic. For a creative twist, sprinkle them with toasted sesame seeds or serve alongside a cup of jasmine tea to balance the richness.
Mandarin Orange Chinese Doughnut Rings
Aromatic and golden, these Mandarin Orange Chinese Doughnut Rings offer a delightful twist on a classic treat, infusing the bright, citrusy essence of mandarin oranges into a light, airy dough that fries to a perfect crisp. Each ring is delicately coated in a sweet, zesty glaze, creating an irresistible balance of flavors that feels both nostalgic and refreshingly new. Perfect for a weekend brunch or a festive dessert, they bring a touch of elegance to any table with their vibrant color and inviting aroma.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a lighter texture
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup mandarin orange juice, freshly squeezed for the best flavor
– 1 large egg, at room temperature
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– 1 cup vegetable oil, or any neutral oil with a high smoke point
– 1 cup powdered sugar for the glaze
– 2 tbsp mandarin orange zest, finely grated
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate bowl, whisk the mandarin orange juice, egg, melted unsalted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a soft dough forms, being careful not to overmix to keep the dough tender.
4. Turn the dough onto a lightly floured surface and knead it for about 1 minute until it becomes smooth and pliable.
5. Roll out the dough to a 1/2-inch thickness using a rolling pin.
6. Use a doughnut cutter or a round cookie cutter (about 3 inches in diameter) to cut out rings, re-rolling scraps as needed.
7. Heat the vegetable oil in a deep skillet or pot over medium heat to 350°F, using a candy thermometer to ensure accuracy for even frying.
8. Carefully place 2-3 doughnut rings into the hot oil and fry for 2-3 minutes per side until they turn golden brown and puff up slightly.
9. Remove the fried rings with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
10. In a small bowl, whisk the powdered sugar with the mandarin orange zest and 1-2 tablespoons of water until a smooth glaze forms, adjusting the consistency by adding more water if needed for a pourable texture.
11. Dip each warm doughnut ring into the glaze, allowing any excess to drip off before placing them on a wire rack to set.
12. Let the glazed doughnut rings cool for 5-10 minutes until the glaze firms up slightly.
Pleasantly crisp on the outside with a soft, fluffy interior, these doughnut rings burst with the sunny flavor of mandarins, making them a standout treat. Serve them warm alongside a cup of tea or coffee for a cozy indulgence, or garnish with extra orange zest for a pop of color that enhances their visual appeal.
Savory Chinese Scallion Doughnut Bites
Elegant yet approachable, these savory Chinese scallion doughnut bites transform humble pantry staples into golden, aromatic morsels that are crisp on the outside, tender within, and bursting with the fresh, pungent flavor of scallions. Perfect for a weekend brunch or an impressive appetizer, they offer a delightful twist on traditional fried dough. Their irresistible aroma and satisfying texture make them a guaranteed crowd-pleaser.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 cup warm water (about 110°F)
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– 1 tsp salt
– 1 bunch scallions (about 6), finely chopped
– 1 tbsp toasted sesame oil
– 4 cups vegetable oil for frying, or any neutral oil with a high smoke point
– 2 tbsp toasted sesame seeds for garnish (optional)
Instructions
1. In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t foam, your yeast may be inactive; start with fresh yeast.
3. Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. While the dough rises, finely chop the scallions.
7. Punch down the risen dough and knead in the chopped scallions and toasted sesame oil until evenly distributed.
8. Tip: For extra flavor, you can sauté the scallions in a teaspoon of oil for 1 minute before adding to the dough.
9. Divide the dough into 16 equal pieces and roll each into a smooth ball.
10. Flatten each ball slightly into a 1/2-inch thick disc.
11. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium heat.
12. Tip: Use a candy or deep-fry thermometer to maintain the correct temperature for even cooking.
13. Working in batches of 4-5 to avoid overcrowding, carefully add the dough discs to the hot oil.
14. Fry for 2-3 minutes per side, flipping once, until they are puffed and golden brown.
15. Remove the bites with a slotted spoon and drain on a wire rack set over a baking sheet.
16. Immediately sprinkle the hot bites with toasted sesame seeds, if using.
17. Golden and fragrant, these bites offer a delightful contrast of a crisp, blistered exterior giving way to a soft, chewy interior layered with the sharp, fresh taste of scallions. Serve them warm with a side of soy-ginger dipping sauce or simply enjoy their savory perfection on their own.
Coco Sugar Chinese Doughnut Puffs
A delightful fusion of Chinese pastry tradition and modern sweetness, Coco Sugar Chinese Doughnut Puffs offer a light, airy texture with a caramelized coconut sugar coating that crackles with each bite. These golden puffs, reminiscent of classic youtiao but with a dessert twist, are surprisingly simple to prepare, transforming basic pantry staples into an impressive treat perfect for brunch or an afternoon indulgence. Their delicate interior and crisp exterior make them an irresistible cross between a doughnut and a beignet, destined to become a new household favorite.
Serving: 12 puffs | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup warm water (about 110°F)
- 2 tablespoons vegetable oil, plus more for frying
- ½ cup coconut sugar, for coating
- Vegetable oil for deep frying, about 4 cups
Instructions
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt until fully combined.
- Make a well in the center of the dry ingredients and pour in ¾ cup warm water and 2 tablespoons vegetable oil.
- Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic. Tip: The dough should be soft but not sticky; add a sprinkle of flour if needed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for 15 minutes to relax the gluten.
- On a floured surface, roll the dough into a rectangle about ¼-inch thick, then cut it into 12 equal strips, each about 1-inch wide and 3-inches long.
- Heat 4 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F on a deep-fry thermometer.
- Carefully add 3-4 dough strips to the hot oil, frying for 2-3 minutes per side until they puff up and turn golden brown. Tip: Do not overcrowd the pot to maintain the oil temperature and ensure even cooking.
- Remove the puffs with a slotted spoon and drain on a wire rack set over a baking sheet for 1 minute to allow excess oil to drip off.
- While still warm, roll each puff in ½ cup coconut sugar until evenly coated on all sides. Tip: The residual heat helps the sugar adhere better for a crisp, caramelized finish.
- Serve immediately for the best texture and flavor.
Melt-in-your-mouth tender on the inside with a satisfying crunch from the coconut sugar shell, these puffs offer a nuanced sweetness that pairs beautifully with a cup of coffee or tea. For a creative twist, serve them alongside a dollop of whipped cream or a drizzle of chocolate sauce, transforming them into an elegant dessert that highlights their versatile, airy nature.
Tangy Lemon Chinese Doughnut Sticks
Delightfully crisp and bright, these Tangy Lemon Chinese Doughnut Sticks offer a refreshing twist on a classic treat, blending the airy, golden texture of traditional youtiao with a zesty citrus glaze that awakens the palate. Perfect for a weekend brunch or an afternoon snack, they bring a sophisticated yet approachable flair to any table, promising a delightful balance of sweet and tart in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a lighter texture
– 1 tsp baking powder, for leavening
– 1/2 tsp salt, to enhance flavor
– 3/4 cup warm water (about 110°F), to activate the dough
– 1 tbsp vegetable oil, or any neutral oil, plus more for frying
– 1 cup granulated sugar, for the glaze
– 1/4 cup fresh lemon juice, strained to avoid pulp
– 1 tbsp lemon zest, for extra tanginess
– 1/4 cup water, for thinning the glaze if needed
Instructions
1. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt, whisking them together until evenly distributed.
2. Gradually add the warm water and 1 tablespoon of vegetable oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes, until it becomes smooth and elastic, then cover it with a damp cloth and let it rest for 15 minutes to relax the gluten.
4. Divide the rested dough into 8 equal portions, rolling each into a 6-inch log about 1/2-inch thick, and set them aside on a parchment-lined tray.
5. Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F, using a candy thermometer to ensure accuracy for even frying.
6. Carefully add 2-3 dough logs to the hot oil at a time, frying them for 2-3 minutes per side until they puff up and turn golden brown, then transfer to a wire rack to drain excess oil.
7. In a small saucepan over medium heat, combine the granulated sugar, fresh lemon juice, and lemon zest, stirring constantly until the sugar dissolves completely and the mixture thickens slightly, about 3-4 minutes.
8. Remove the glaze from the heat and let it cool for 2 minutes, then brush it generously over the warm doughnut sticks using a pastry brush for an even coating.
9. Allow the glazed sticks to set for 5 minutes before serving to let the flavors meld.
Ultimate in texture, these sticks boast a crackly exterior that gives way to a soft, chewy interior, infused with the vibrant zest of lemon. Serve them warm alongside a cup of tea or coffee for a cozy treat, or get creative by drizzling with extra glaze and sprinkling with toasted sesame seeds for added crunch.
Chocolaty Chinese Filled Doughnuts
Savor the fusion of East and West with these Chocolaty Chinese Filled Doughnuts, where a delicate, airy dough encases a rich, molten chocolate center, creating a dessert that’s both comforting and sophisticated. Inspired by traditional Chinese fried pastries, this recipe elevates the classic with a decadent chocolate twist, perfect for impressing guests or indulging in a quiet moment of sweetness. Each bite offers a delightful contrast of crispy exterior and gooey interior, making it an irresistible treat for any occasion.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup granulated sugar
– 1 tsp active dry yeast
– 1/2 cup warm water (about 110°F)
– 1/4 cup whole milk, at room temperature
– 1 large egg, lightly beaten
– 2 tbsp unsalted butter, softened
– 1/4 tsp salt
– 1 cup semisweet chocolate chips, or chopped chocolate bars for a richer flavor
– 4 cups vegetable oil, or any neutral oil with a high smoke point, for frying
– 1/4 cup powdered sugar, for dusting (optional)
Instructions
1. In a small bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy to activate the yeast properly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly distributed.
3. Add the activated yeast mixture, milk, beaten egg, and softened butter to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more flour if it feels too sticky.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. While the dough rises, prepare the chocolate filling by placing the chocolate chips in a heatproof bowl and melting them over a double boiler, stirring until smooth, then set aside to cool slightly.
7. Punch down the risen dough and divide it into 12 equal pieces, rolling each into a smooth ball on a floured surface.
8. Flatten each ball into a 3-inch circle, spoon 1 teaspoon of the melted chocolate into the center, and pinch the edges tightly to seal, ensuring no chocolate leaks out during frying.
9. In a deep, heavy-bottomed pot, heat the vegetable oil to 350°F, using a candy thermometer to monitor the temperature for even cooking.
10. Carefully add 3-4 doughnuts at a time to the hot oil, frying for 2-3 minutes per side until golden brown and puffed, adjusting the heat as needed to maintain 350°F.
11. Remove the fried doughnuts with a slotted spoon and drain on a wire rack lined with paper towels to absorb excess oil.
12. If desired, dust the cooled doughnuts with powdered sugar just before serving for a sweet finish.
As you bite into these doughnuts, the crisp, golden shell gives way to a soft, pillowy interior that oozes with warm, velvety chocolate, creating a symphony of textures and flavors. Serve them fresh and warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce, to elevate this treat into a memorable dessert experience that balances elegance with homely comfort.
Green Tea Glazed Chinese Doughnuts
Delicate, golden-brown Chinese doughnuts, known for their crisp exterior and pillowy interior, receive an elegant twist with a shimmering green tea glaze that balances earthy notes with a subtle sweetness. This recipe transforms a beloved street food into a sophisticated treat perfect for brunch or an afternoon indulgence, offering a harmonious blend of traditional texture and modern flavor. Crafted with care, these glazed doughnuts invite you to experience a delightful fusion of cultures in every bite.
Serving: 12 doughnuts | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, sifted for a lighter texture
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 3/4 cup whole milk, at room temperature
– 1 large egg, lightly beaten
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– 4 cups vegetable oil, for frying (or any neutral oil with a high smoke point)
– 1 cup powdered sugar, sifted to avoid lumps
– 2 tbsp matcha green tea powder, sifted for a smooth glaze
– 3-4 tbsp hot water, adjust to achieve a pourable consistency
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate bowl, stir the whole milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a soft dough forms, being careful not to overmix to keep the doughnuts tender.
4. Lightly flour a clean surface and turn the dough out onto it, then knead it briefly for about 30 seconds until it comes together into a smooth ball.
5. Roll the dough out to a 1/2-inch thickness using a rolling pin, then use a 2-inch round cutter to cut out doughnut shapes, re-rolling scraps as needed.
6. In a deep, heavy-bottomed pot, heat the vegetable oil to 350°F over medium heat, using a candy thermometer to monitor the temperature for even frying.
7. Carefully add 3-4 doughnuts to the hot oil and fry for 2-3 minutes per side, flipping once with tongs, until they puff up and turn a deep golden brown.
8. Remove the fried doughnuts with a slotted spoon and drain them on a wire rack set over a baking sheet to allow excess oil to drip off, which helps maintain crispiness.
9. Repeat the frying process with the remaining doughnuts, letting the oil return to 350°F between batches to ensure consistent cooking.
10. In a medium bowl, whisk the powdered sugar and matcha green tea powder together until no lumps remain.
11. Gradually add the hot water, one tablespoon at a time, while whisking continuously until the glaze is smooth and reaches a pourable consistency that coats the back of a spoon.
12. Dip the top of each cooled doughnut into the glaze, twisting slightly to ensure even coverage, then return them to the wire rack to let the glaze set for 10 minutes.
Outstandingly light and airy, these doughnuts boast a crisp shell that gives way to a soft, fluffy center, while the glaze adds a vibrant green hue and a nuanced, slightly bitter green tea flavor that complements the sweetness. Serve them warm with a dusting of extra matcha powder or alongside a cup of jasmine tea for an elevated experience that celebrates both texture and taste.
Peanut Butter Swirl Chinese Doughnuts
Zesty yet comforting, these Peanut Butter Swirl Chinese Doughnuts offer a playful fusion where the familiar, creamy richness of peanut butter meets the light, airy texture of a classic Chinese fried dough. Imagine pulling apart a golden, crispy exterior to reveal a warm, sweet, and slightly savory swirl within—a delightful twist that bridges culinary traditions with effortless elegance. Perfect for a weekend brunch or an indulgent afternoon treat, they invite both nostalgia and novelty in every bite.
Serving: 12 doughnuts | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup granulated sugar
- 1 tsp active dry yeast
- 1/2 cup warm water (110°F), for activating yeast
- 1/4 cup creamy peanut butter, at room temperature for easy swirling
- 1/4 cup whole milk, warmed slightly to aid dough texture
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter, melted and cooled
- 1/2 tsp salt
- 4 cups vegetable oil, for frying (or any neutral oil with a high smoke point)
- 1/4 cup powdered sugar, for dusting (optional, adjust to taste)
Instructions
- In a small bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy to ensure proper activation.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly incorporated.
- Add the yeast mixture, beaten egg, warmed milk, and melted butter to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a sprinkle of flour if sticky to prevent tearing.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Punch down the risen dough and roll it out on a floured surface into a 12×8-inch rectangle about 1/4-inch thick.
- Evenly spread the room-temperature peanut butter over the dough rectangle, leaving a 1/2-inch border on all sides to prevent leakage during rolling.
- Starting from a long side, tightly roll the dough into a log, pinching the seam to seal it securely.
- Cut the log into 12 equal pieces, each about 1-inch wide, and gently flatten each slightly with your palm to form disc shapes.
- In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium heat, using a candy thermometer for accuracy to avoid burning.
- Carefully add 3-4 dough pieces at a time to the hot oil, frying for 2-3 minutes per side until golden brown and puffed, flipping once with tongs for even cooking.
- Transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil, cooling for 5 minutes before serving.
- Dust the warm doughnuts with powdered sugar if desired, for a touch of sweetness that complements the peanut butter swirl.
Golden and crisp on the outside, these doughnuts yield to a soft, pillowy interior with ribbons of peanut butter that melt enticingly with each bite. For a creative twist, serve them alongside a drizzle of honey or a scoop of vanilla ice cream to balance the savory notes with creamy sweetness, making them an irresistible centerpiece for any gathering.
Spicy Chili Chocolate Chinese Doughnut Delights
Tantalizingly bridging the gap between fiery heat and indulgent sweetness, these Spicy Chili Chocolate Chinese Doughnut Delights offer a bold twist on a classic treat. Imagine the familiar, pillowy softness of a Chinese doughnut, now enrobed in a glossy, dark chocolate glaze laced with the slow, warming burn of chili and the subtle, aromatic depth of cinnamon. This unexpected fusion creates a sophisticated dessert that is as memorable as it is delicious, perfect for those who appreciate a culinary adventure.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup granulated sugar
– 1 tsp active dry yeast
– 1/2 cup warm whole milk (110°F)
– 1 large egg, at room temperature
– 4 tbsp unsalted butter, melted and cooled slightly
– 1/2 tsp fine sea salt
– 4 cups vegetable oil, for frying (or any neutral oil with a high smoke point)
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1/2 cup heavy cream
– 1 tsp ground cinnamon
– 1/2 tsp cayenne pepper, or adjust to desired heat level
– 1/4 tsp flaky sea salt, for garnish
Instructions
1. In a small bowl, combine the warm milk and yeast, then let it sit for 5 minutes until foamy to activate the yeast properly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and fine sea salt until fully incorporated.
3. Create a well in the center of the dry ingredients and pour in the yeast mixture, beaten egg, and melted butter.
4. Using a wooden spoon or your hands, mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
5. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch, adding a sprinkle of flour only if it sticks excessively.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
7. While the dough rises, prepare the glaze by placing the chopped dark chocolate in a heatproof bowl.
8. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer around the edges, then immediately pour it over the chocolate.
9. Let the chocolate and cream sit undisturbed for 2 minutes to melt, then whisk gently until the mixture is completely smooth and glossy.
10. Whisk the ground cinnamon and cayenne pepper into the chocolate glaze until fully combined, then set it aside to cool slightly and thicken.
11. Once the dough has risen, punch it down gently to release the air, then roll it out on a floured surface to a 1/2-inch thickness.
12. Using a 2-inch round cutter, cut out circles of dough, re-rolling the scraps as needed to yield 12 pieces.
13. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F, using a deep-fry thermometer to ensure accuracy for even cooking.
14. Working in batches of 3-4 to avoid overcrowding, carefully lower the dough circles into the hot oil and fry for 2-3 minutes per side until they are puffed and golden brown.
15. Transfer the fried doughnuts to a wire rack set over a baking sheet to drain and cool for 5 minutes until just warm.
16. Dip the top of each warm doughnut into the spicy chocolate glaze, allowing the excess to drip back into the bowl for a neat finish.
17. Place the glazed doughnuts back on the wire rack and immediately sprinkle each with a pinch of flaky sea salt before the glaze sets.
Luxuriously soft and airy on the inside with a delicate, crisp exterior, these delights offer a complex flavor journey. The initial rich, bittersweet chocolate gives way to a lingering warmth from the chili, perfectly balanced by the hint of cinnamon and the crunch of sea salt. For an elegant presentation, serve them slightly warm alongside a scoop of vanilla bean ice cream to contrast the spice, or enjoy them as a standalone treat with a cup of strong coffee.
Conclusion
Beyond just tasty treats, these 19 Chinese doughnut recipes offer a fun, hands-on way to explore authentic flavors in your own kitchen. We hope you find a new favorite to fry up! Don’t forget to leave a comment telling us which one you loved most and share this roundup on Pinterest to spread the doughnut joy. Happy cooking!
