Youtiao
Crisp, hollow Chinese fried dough sticks with an airy, chewy interior.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
Youtiao are light, puffy Chinese breakfast crullers made from a leavened dough that rests overnight before being stretched, twisted, and deep-fried until golden and hollow. The crackling crust gives way to a soft, airy interior that pairs well with warm soy milk or congee. This recipe relies on a double-leavening rest for the characteristic puff and shatter-crisp bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup water, room temperature
- 1 tablespoon vegetable oil, plus more for frying
Method
-
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
-
Add the water and 1 tablespoon of oil to the dry ingredients and stir until a rough, sticky dough forms.
-
Turn the dough onto a lightly oiled surface and knead until smooth, about 8 minutes.
-
Rub the surface of the dough with a thin coat of oil, place in a covered bowl, and refrigerate to rest overnight.
-
Remove the dough from the refrigerator and let it come to room temperature, about 1 hour.
-
Turn the dough onto a lightly oiled work surface and press into a rectangle about 8 inches wide and 1/2 inch thick.
-
Cut the dough into strips about 1 inch wide and 4 inches long.
-
Stack two strips on top of each other and press a chopstick lengthwise down the center to seal them together; stretch gently to elongate. Repeat with remaining strips.
-
Heat 3 inches of oil in a stock pot or wok to 375°F.
-
Pick up a dough stick by both ends, stretch it slightly, and lower it into the hot oil.
-
Fry, turning frequently with chopsticks, until puffed, golden brown, and hollow inside, about 2 minutes.
-
Remove with a slotted spoon or chopsticks and drain on a wire rack or paper towels.
-
Repeat frying in batches with the remaining dough sticks, maintaining oil temperature between batches.
-
Serve warm, ideally with soy milk or congee.
Rate this recipe
Youtiao
Youtiao are light, puffy Chinese breakfast crullers made from a leavened dough that rests overnight before being stretched, twisted, and deep-fried until golden and hollow. The crackling crust gives way to a soft, airy interior that pairs well with warm soy milk or congee. This recipe relies on a double-leavening rest for the characteristic puff and shatter-crisp bite.
8 hr 30 min 10 breadsticks 210 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup water, room temperature
- 1 tablespoon vegetable oil, plus more for frying
Method
- 1
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- 2
Add the water and 1 tablespoon of oil to the dry ingredients and stir until a rough, sticky dough forms.
- 3
Turn the dough onto a lightly oiled surface and knead until smooth, about 8 minutes.
- 4
Rub the surface of the dough with a thin coat of oil, place in a covered bowl, and refrigerate to rest overnight.
- 5
Remove the dough from the refrigerator and let it come to room temperature, about 1 hour.
- 6
Turn the dough onto a lightly oiled work surface and press into a rectangle about 8 inches wide and 1/2 inch thick.
- 7
Cut the dough into strips about 1 inch wide and 4 inches long.
- 8
Stack two strips on top of each other and press a chopstick lengthwise down the center to seal them together; stretch gently to elongate. Repeat with remaining strips.
- 9
Heat 3 inches of oil in a stock pot or wok to 375°F.
- 10
Pick up a dough stick by both ends, stretch it slightly, and lower it into the hot oil.
- 11
Fry, turning frequently with chopsticks, until puffed, golden brown, and hollow inside, about 2 minutes.
- 12
Remove with a slotted spoon or chopsticks and drain on a wire rack or paper towels.
- 13
Repeat frying in batches with the remaining dough sticks, maintaining oil temperature between batches.
- 14
Serve warm, ideally with soy milk or congee.