[Chinese Recipes] Homemade Chinese Doughnuts

A quick recipe note, be sure the doughnuts are cooked all the way through before coating with the sugar. You can use a cake tester or toothpick to check. During my last little batch of frying doughnuts the oil had dropped in temperature without my noticing and those ones ended up a little doughy in the middle.

These doughnuts are ridiculously good. I mean, it’s just pure decadence so how could they not be incredible? Jared and I discovered a way to make them even more indulgent in the best possible fashion – they happen to taste fabulous with ice cream! This recipe basically takes a biscuit dough variation and deep fries them, finishing with a generous sugar coating. All the recipes I found online for homemade Chinese doughnuts used those premade refrigerated tubes of biscuit dough, but I wanted a homemade from scratch version and I’m thrilled with what I was able to come up with! The exterior crunch is marvelous, and the inside is soft, tender, and fluffy like a cross between a biscuit and a doughnut. I will say that the inside isn’t quite as light and fluffy like the buffet-style biscuits I remember, but it absolutely satisfies the craving nonetheless.

Homemade Chinese Doughnuts


YIELD:10TO 12 DOUGHNUTS
PREP TIME: 20MINUTES
COOK TIME: 40MINUTES
TOTAL TIME: 1HOUR

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.

Ingredients

• 2 cups (255 grams) all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon fine salt
• 2 1/2 teaspoons baking powder
• 6 tablespoons (85 grams) cold unsalted butter, cubed
• 3/4 cup (170 grams) whole milk
• Canola oil for frying
• Granulated sugar for coating

Directions

1. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
2. 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.
3. 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.
4. 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.
5. While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.

This recipe and image sources are referred in website: Handletheheat.com. Thanks so much!