Fried Dough Sticks (Youtiao/Quẩy)

Name: Fried Dough Sticks (Youtiao/Quẩy)
Prep time: 10 min
Cook time: 20 min
Total time: 12 h 30 min
Yield: 10 sticks
Ingredients: 3/4 cup warm water; 1 teaspoon sugar; 1 teaspoon instant yeast; 7 oz bread flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2 teaspoon neutral-flavored oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
12 hrs
Total Time
12 hrs 30 mins
Servings
10 sticks
Calories
84 kcal
Course
Dessert, Appetizer
Cuisine
Chinese, Vietnamese

Fried Dough Sticks (Youtiao/Quẩy)

Finn Carter

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These fried dough sticks (Quẩy/Youtiao) are crispy on the outside and light and fluffy on the inside. Learn the foolproof method to make them at home (it's easier than you may think). No baking ammonia is needed!

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Ingredients

Servings

3/4 cup warm water (about 115°F, or 45°C)
1 teaspoon sugar
1 teaspoon instant yeast
7 oz bread flour (plus more for dusting)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoon neutral-flavored oil (and plenty more for frying)

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Instructions

In a bowl, add warm water then add sugar and yeast. Give it a quick stir and set aside for several minutes to activate the yeast.
In a mixing bowl, add flour, salt, and baking powder and stir to combine.
Once the yeast has been activated, add oil, stir and then add the mixure to the dry ingredients. Use a spatula or wooden spoon to mix and combine until a soft dough is formed.
Place the dough in a Ziploc bag, seal it and place in the refrigerator to rest for 12-24 hours or at least overnight.
After resting the dough, take it out of the refrigerator and leave it on the counter for 10-15 minutes so that it isn't too cold.
Dust a clean working surface and take the dough out of the bag. Dust the dough and then divide in half.
Shape each half into a long log and press to deflate. Cover the one that you have not worked on to avoid drying it out.
Cut the dough into 3''x1¼'' strips. Place one strip on top of another one. Wet the tip of a chopstick and dust it with some flour, then press the chopstick down in the center of the dough strips. Please refer to the video in the post to see how to do this.
Heat plenty of oil in a deep fry pan until the oil reaches 350°F. Pull and stretch the dough sticks to double its length and add it to the oil. Immediately toss and turn the sticks constantly in the oil so that they will expand evenly in all directions. Once the sticks are done expanding, you just need to flip them a few times and fry until golden and crispy.
Continue to shape and fry the dough sticks until there is no more dough left.

Notes

This recipe can make 9-12 fried dough sticks (or even more), depending how big or how small you cut the dough. The smaller the dough pieces and the more you stretch them, the crispier they will be once fried. So feel free to experiment!
You can freeze the leftover sticks. When you want to eat them, cut into shorter sections and spread them on a baking tray. Then bake until crispy at 375°F.
If you can't find bread flour, I recommend using all purpose flour with highest protein content you can find.
Dry instant yeast doesn't require proofing or pre-dissolving, but I always like to do the proofing step just to be sure. I recommend using red SAF instant yeast for consistent results.

Nutrition Information

Show Details

Calories 84kcal (4%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 139mg (6%) Potassium 31mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 15mg (2%) Iron 1mg (6%)