📝 About This Recipe
A delightful twist on the classic Chinese breakfast staple, these Sweetened Youtiao are light, airy, and boast an irresistible crunch. Traditionally savory, this version incorporates a hint of vanilla in the dough and is finished with a shimmering honey-sugar glaze that crackles with every bite. Perfectly golden and hollow inside, they represent the pinnacle of fried dough craftsmanship, blending nostalgic street-food textures with a sophisticated dessert profile.
🥗 Ingredients
The Dough
- 300 grams Bread Flour (High protein ensures the iconic airy stretch)
- 1.5 teaspoons Baking Powder (Aluminum-free preferred)
- 1/2 teaspoon Baking Soda
- 2 tablespoons Granulated Sugar (To lightly sweeten the base)
- 1/2 teaspoon Salt (To balance the sweetness)
- 160 ml Milk (Lukewarm, about 100°F)
- 1 large Egg (Room temperature, lightly beaten)
- 1 tablespoon Vegetable Oil (Plus extra for coating the dough)
- 1 teaspoon Vanilla Extract (For a fragrant dessert aroma)
The Sweet Glaze & Coating
- 1/4 cup Honey (Wildflower or Clover)
- 1/2 cup Powdered Sugar (Sifted)
- 1/2 teaspoon Cinnamon (Optional, for warmth)
- 1 tablespoon Water (To thin the glaze)
Frying
- 1 liter Neutral Frying Oil (Peanut, Canola, or Grapeseed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the bread flour, baking powder, baking soda, sugar, and salt until thoroughly combined.
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2
In a separate jug, combine the lukewarm milk, beaten egg, 1 tablespoon of oil, and vanilla extract. Whisk gently to incorporate.
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3
Gradually pour the wet ingredients into the dry ingredients. Use a spatula to mix until a shaggy dough forms. The dough will be quite sticky; avoid adding too much extra flour.
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4
Knead the dough by hand for about 5-8 minutes or use a stand mixer with a dough hook on low speed. The goal is a smooth, elastic dough that still feels soft to the touch.
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5
Shape the dough into a rectangle, coat it lightly with oil, and wrap tightly in plastic wrap. Let it rest at room temperature for at least 2 hours. This relaxation period is crucial for the dough to stretch without snapping.
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6
After resting, gently turn the dough onto a lightly oiled work surface. Do not knead it again. Pat or roll it out into a long rectangle about 1/4 inch thick and 4 inches wide.
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7
Cut the rectangle into strips about 1 inch wide. You should have an even number of strips.
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8
Stack one strip on top of another. Take a bamboo skewer or the back of a thin knife and press down firmly length-wise in the center of the stack. This bonds the two strips so they expand together but don't separate.
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9
Heat your frying oil in a wok or deep pot to 375°F (190°C). It is vital the oil is hot enough so the dough puffs instantly.
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10
Gently pick up a pair of strips by the ends, stretch them slightly to about double their length, and carefully drop them into the hot oil.
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11
As soon as the Youtiao floats to the surface (within seconds), use long chopsticks to constantly flip and rotate them. This continuous movement ensures even expansion and a hollow interior.
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12
Fry for 2-3 minutes until they are a deep golden brown and feel light and crisp. Drain on a wire rack.
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13
While the Youtiao are slightly cooling, whisk the honey, powdered sugar, cinnamon, and water in a small bowl until smooth.
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14
Brush the warm crullers with the honey glaze or drizzle it over the top generously while they are still warm to ensure the glaze sets.
💡 Chef's Tips
Temperature is key: If the oil is too cold, the dough will be greasy; if too hot, it will burn before puffing. Never skip the resting time; 2 hours is the minimum, but 4 hours or overnight in the fridge (brought to room temp before frying) is even better for texture. When pressing the strips together, ensure the indentation is deep, or they may fly apart during the rapid expansion in the oil. Use a neutral oil with a high smoke point to avoid any bitter flavors interfering with the sweet glaze. If you don't want a glaze, toss the hot Youtiao in a bowl of cinnamon sugar for a 'Churro-style' finish.
🍽️ Serving Suggestions
Serve warm alongside a bowl of sweetened warm soy milk for the ultimate traditional-meets-modern pairing. Pair with a scoop of black sesame or matcha ice cream for a decadent plated dessert. Dip into a side of condensed milk or chocolate ganache for extra indulgence. Enjoy with a hot cup of Jasmine tea to cut through the richness of the fried dough. Slice into segments and serve as a topping for a sweet coconut milk porridge.