This recipe takes me right back to carefree childhood weekends, conjuring up the irresistible aroma of freshly fried dough sticks, perfect for dunking into my morning coffee or matcha latte. There’s something super satisfying about the whole process—mixing, kneading, and frying—that culminates in that first crunchy, golden bite, making me feel like a total kitchen rockstar.
It is a pleasure to enjoy the delicate, crisp, and light texture of the Chinese doughnut stick. Despite the seemingly simple ingredients of all-purpose flour, baking powder, sugar, and egg, the combination is transformed by its method of cooking.
Fried in a neutral oil, the stick emerges from the pot a golden brown, with a shell that shatters with your first bite to reveal the tender dough hidden within.
Ingredients
All-purpose flour: Key component, delivers framework and carbs.
Baking powder: Functions as a leavening agent, providing airiness and lightness.
Sodium Bicarbonate: Enables baked goods to rise.
Balances the dough’s pH to produce a tender texture.
Sugar: Contributes a little sweetness; helps produce brown color when frying.
Eggs: Introduces wealth and moisture, offering protein and a coming together of ingredients.
Vegetable Oil: Used for frying; provides a crisp texture and decadent flavor.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 3/4 cup water
- 2 tablespoons vegetable oil
- Vegetable oil for frying
Instructions
1. In a large mixing bowl, the flour, baking powder, baking soda, salt, and sugar are combined. These dry ingredients make up the pound cake recipe, and they mix together very well. In fact, they must mix together evenly for the cake to turn out right.
2. In another bowl, beat the egg, then add 3/4 cup water and 2 tablespoons vegetable oil. Mix the wet ingredients together until they are well combined.
3. Slowly incorporate the wet mixture into the dry ingredients, and stir with a continuous motion until the dough forms. Knead the dough lightly so it becomes smooth, and you feel it has combined well.
4. After the dough is formed, the bowl must be covered with a damp cloth or plastic wrap and allowed to rest at room temperature for about 30 to 60 minutes. This is essential to permit the dough to relax and rise slightly.
5. After allowing the dough to rest, prepare a clean work surface with a light dusting of flour. Roll the dough into a rectangle that is approximately 1/4 inch thick.
6. Using a sharp knife or dough cutter, cut the dough into strips 1 inch wide. You should have about 10 to 12 strips, depending on how large your rectangle is.
7. Lay two strips on top of each other. Press down along the center of the stacked strips to adhere them together. Use a chopstick or the back of a knife to do this.
8. Heat a sufficient amount of vegetable oil in a deep frying pan or wok to 350°F (175°C).
9. Each piece of dough should be stretched slightly before being lowered gently into the hot oil. Fry in batches, turning occasionally, until the dough sticks are puffed and golden brown, about 3 to 5 minutes per side.
10. Take a slotted spoon and remove the fried dough sticks. Drain them on paper towels. While they might be just as good at room temperature, try to serve them warm. They are a delightful snack or accompaniment for any number of dishes.
Equipment Needed
1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Stirring spoon
7. Plastic wrap or damp cloth
8. Rolling pin
9. Cutting board or clean work surface
10. Knife or dough cutter
11. Chopstick or back of a knife
12. Deep frying pan or wok
13. Thermometer (to check oil temperature)
14. Slotted spoon
15. Paper towels
FAQ
- What are Chinese Doughnut Sticks?Also known as “Youtiao,” Chinese doughnut sticks are traditional Chinese fried dough offerings that are light and airy.
- Can I substitute baking soda with more baking powder?Substituting baking soda with additional baking powder is not recommended because baking soda and baking powder have different chemical properties. Using baking powder instead of baking soda will not result in the same texture or rise in the finished product.
- How should I store leftover doughnut sticks?Keep uneaten doughnut sticks in a container that keeps air out and at room temperature, good for 2 days, tops. If you want them to act like they’re fresh baked, reheat them in an oven, and get that nice crisp on the crust.
- Is there a way to make these doughnut sticks gluten-free?Using a gluten-free all-purpose flour blend is an option, but the texture may still differ from what’s expected in a traditional recipe.
- What is the best oil for frying Youtiao?For frying Youtiao, use vegetable oil or any neutral oil with a high smoke point, such as canola or peanut oil. These work best.
- Can I prepare the dough in advance? Yes, you can prepare the dough the night before, wrap it tightly, and store it in the fridge. Allow it to come to room temperature before frying.
Substitutions and Variations
All-purpose flour: Substitute whole wheat flour for a nuttier flavor; and gluten-free all-purpose blend for a gluten-free option.
Baking powder: Substitute with this mixture—1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
Egg: Replace with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested until thickened).
Sweeteners: Try honey or maple syrup in a slightly reduced amount to reflect their additional liquid content. Or, if using a solid sweetener, use coconut sugar for sweetness with a flavor twist.
Canola oil, sunflower oil, or melted coconut oil can be used in place of vegetable oil for frying and in the dough.
Pro Tips
1. Resting Time Is Key: Ensure the dough rests for the full 30 to 60 minutes. This relaxation period allows the gluten to relax, making the dough easier to handle and helping achieve the ideal texture and rise during frying.
2. Oil Temperature Control: Use a thermometer to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the dough sticks may brown too quickly on the outside while remaining raw inside. If it’s too cool, they can absorb excess oil and become greasy.
3. Uniform Thickness: When rolling out the dough, aim for an even thickness of about 1/4 inch. This ensures consistent frying and helps the dough sticks puff up uniformly.
4. Proper Stretching: Gently stretch the dough strips before frying to help them achieve the perfect light and airy texture. Be careful not to overstretch, as this could result in tearing.
5. Batch Frying: Fry dough sticks in small batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and lead to uneven cooking, so give each piece room to puff up and become golden brown.
Chinese Doughnut Stick Recipe
My favorite Chinese Doughnut Stick Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Stirring spoon
7. Plastic wrap or damp cloth
8. Rolling pin
9. Cutting board or clean work surface
10. Knife or dough cutter
11. Chopstick or back of a knife
12. Deep frying pan or wok
13. Thermometer (to check oil temperature)
14. Slotted spoon
15. Paper towels
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 3/4 cup water
- 2 tablespoons vegetable oil
- Vegetable oil for frying
Instructions:
1. In a large mixing bowl, the flour, baking powder, baking soda, salt, and sugar are combined. These dry ingredients make up the pound cake recipe, and they mix together very well. In fact, they must mix together evenly for the cake to turn out right.
2. In another bowl, beat the egg, then add 3/4 cup water and 2 tablespoons vegetable oil. Mix the wet ingredients together until they are well combined.
3. Slowly incorporate the wet mixture into the dry ingredients, and stir with a continuous motion until the dough forms. Knead the dough lightly so it becomes smooth, and you feel it has combined well.
4. After the dough is formed, the bowl must be covered with a damp cloth or plastic wrap and allowed to rest at room temperature for about 30 to 60 minutes. This is essential to permit the dough to relax and rise slightly.
5. After allowing the dough to rest, prepare a clean work surface with a light dusting of flour. Roll the dough into a rectangle that is approximately 1/4 inch thick.
6. Using a sharp knife or dough cutter, cut the dough into strips 1 inch wide. You should have about 10 to 12 strips, depending on how large your rectangle is.
7. Lay two strips on top of each other. Press down along the center of the stacked strips to adhere them together. Use a chopstick or the back of a knife to do this.
8. Heat a sufficient amount of vegetable oil in a deep frying pan or wok to 350°F (175°C).
9. Each piece of dough should be stretched slightly before being lowered gently into the hot oil. Fry in batches, turning occasionally, until the dough sticks are puffed and golden brown, about 3 to 5 minutes per side.
10. Take a slotted spoon and remove the fried dough sticks. Drain them on paper towels. While they might be just as good at room temperature, try to serve them warm. They are a delightful snack or accompaniment for any number of dishes.
