Homemade Chinese Doughnuts
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Homemade Chinese Doughnuts
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This Homemade Chinese Doughnut recipe is reminiscent of the ones you get from the Chinese buffet dessert table but made from scratch in less than 1 hour.
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Ingredients
- 2 cups all-purpose flour 255 grams
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt fine
- 2 1/2 teaspoons baking powder
- 6 tablespoons unsalted butter cold, cubed, 85 grams
- 3/4 cup milk whole, 170 grams
- canola oil for frying
- granulated sugar for coating
Instructions
- Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
- Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.
- Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.
- Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.
- While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.
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