Description
Enjoy these delicious homemade Chinese doughnuts, a crispy and fluffy treat that is perfect for a sweet snack or dessert. Made with simple ingredients and fried to golden perfection, these doughnuts are coated in sugar for an irresistible crunch and sweetness.
Ingredients
Scale
Doughnuts
- 2 cups All-Purpose Flour (Gluten-free flour works as a substitute)
- 1/4 cup Granulated Sugar (Reduce for a less sweet variant)
- 1/2 teaspoon Fine Sea Salt (Substitute with table salt if needed)
- 1 tablespoon Baking Powder (Ensure it’s fresh for fluffy doughnuts)
- 3 tablespoons Cold Unsalted Butter (Margarine is a suitable alternative)
- 3/4 cup Whole Milk (Almond milk can change the dough’s texture)
Frying & Coating
- 4 cups Canola Oil (Vegetable oil is a great substitute)
- 1/2 cup Granulated Sugar (for coating)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, fine sea salt, and baking powder until well combined.
- Incorporate butter: Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs to form the base texture of the dough.
- Add milk and form dough: Pour cold milk into the dry mixture, stirring gently until a soft dough forms. Be careful not to overmix to maintain fluffiness.
- Shape the doughnuts: Lightly flour a clean surface, roll out the dough to about half an inch thickness, and cut into desired shapes ready for frying.
- Heat the oil: In a deep pot, heat canola oil over medium heat until it reaches 375°F (190°C), ensuring the proper frying temperature for crispy doughnuts.
- Fry the doughnuts: Carefully place doughnut shapes into the hot oil and fry for 2-3 minutes on each side, or until golden brown and puffy.
- Drain and coat: Remove fried doughnuts from the oil and drain on paper towels. While still warm, roll them in granulated sugar for a sweet finishing touch.
Notes
- Use fresh baking powder to ensure the doughnuts rise properly and become fluffy.
- Cold butter and milk help create a tender, flaky texture in the doughnuts.
- Maintain oil temperature at 375°F to prevent doughnuts from absorbing too much oil or cooking unevenly.
- For a gluten-free alternative, substitute all-purpose flour with a gluten-free flour blend.
- You can reduce the sugar slightly in the dough and coating if you prefer less sweetness.
