Youtiao (Chinese Fried Dough) Recipe

Introduction

Youtiao, also known as Chinese fried dough, is a crispy and chewy treat enjoyed at breakfast or as a snack. This light and airy doughnut-like bread pairs perfectly with congee or soy milk. Making youtiao at home is easier than you might think, and the results are deliciously authentic.

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1/2 teaspoon salt
• 1½ teaspoons baking powder
• 1 tablespoon milk
• 2 tablespoons unsalted butter (softened, NOT MELTED)
• about 1/3 cup water
• oil (for frying)

Instructions

1. Step 1: Using an electric mixer with a dough hook on the lowest setting, combine the flour, egg, salt, baking powder, milk, and softened butter. Slowly add the water in small batches while mixing, adjusting as needed until the dough is sticky but not sticking to the bowl.
2. Step 2: Knead the dough for 15 minutes with the mixer or by hand for 20-25 minutes. Cover the dough and let it rest for 30 minutes.
3. Step 3: On a lightly floured surface, shape the dough into a long, flat loaf about 1/4 inch thick and 4 inches wide. Wrap tightly in plastic wrap and refrigerate overnight.
4. Step 4: Remove the dough from the fridge and let it warm to room temperature for 1–3 hours until it feels very soft. This is key for proper frying.
5. Step 5: Heat oil in a wok or deep pan to 400–425°F (205–220°C) using medium heat.
6. Step 6: Unwrap the dough onto a floured surface. Lightly flour the top and cut into 1-inch wide strips (an even number). Stack strips two by two, press the center lengthwise with a chopstick, then gently stretch each piece to about 9 inches long.
7. Step 7: Carefully lower the stretched dough into the hot oil. It should float up immediately. Using chopsticks or tongs, roll the dough continuously for about a minute.
8. Step 8: Fry one or two at a time until lightly golden brown. Avoid over-frying to keep them chewy rather than crunchy.
9. Step 9: Repeat with remaining dough, optionally having two people working together—one to place dough in oil and one to roll.

Tips & Variations

• Make sure the dough reaches room temperature to achieve the best texture and puff in the oil.
• Use a thermometer to maintain the oil temperature for consistent frying results.
• For a twist, serve youtiao with sweetened condensed milk or soy milk for dipping.

Storage

Store cooled youtiao in an airtight container at room temperature for up to a day. Reheat briefly in a hot oven or skillet to restore crispness. For longer storage, freeze and re-fry or bake to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make youtiao without a mixer?

Yes, you can knead the dough by hand for 20-25 minutes until smooth and sticky. It may take a bit longer but yields the same great results.

Why is it important to let the dough come to room temperature?

Warming the dough makes it very soft and elastic, which helps it puff up and fry correctly. Cold dough won’t expand properly and can result in dense, undercooked youtiao.

Youtiao (Chinese Fried Dough) Recipe

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Youtiao, also known as Chinese fried dough sticks, are a popular traditional breakfast treat in China and other parts of Asia. Crispy on the outside and chewy on the inside, these golden crullers are perfect for dipping in congee or soy milk. This recipe guides you through making authentic youtiao from scratch, including dough preparation, resting, and frying methods to achieve the perfect texture and flavor.

• Author: Lily
• Prep Time: 20 minutes (plus 30 minutes resting and overnight refrigeration)
• Cook Time: 15 minutes
• Total Time: Over 12 hours (includes overnight refrigeration and dough room temperature resting)
• Yield: 8–10 youtiao sticks 1x
• Category: Breakfast/Snack
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1/2 teaspoon salt
• 1½ teaspoons baking powder
• 1 tablespoon milk
• 2 tablespoons unsalted butter (softened, NOT melted)
• about 1/3 cup water (adjust as needed)

Frying

• Oil (for frying, enough for deep-frying in a wok or large pan)

Instructions

1. Mix the dough: Using an electric mixer with a dough hook attachment on the lowest setting, combine the flour, egg, salt, baking powder, milk, and softened butter. Slowly add water in batches, keeping the mixer on “stir” speed, until a sticky dough forms.
2. Knead the dough: Knead the dough for 15 minutes until it is sticky but does not stick to the bowl’s sides. Cover the dough and let it rest for 30 minutes. Alternatively, knead by hand for 20-25 minutes.
3. Shape the dough loaf: On a lightly floured surface, form the dough into a long flat loaf around 1/4-inch thick and 4 inches wide. Wrap it tightly in plastic wrap and refrigerate overnight.
4. Bring dough to room temperature: Remove the dough from the fridge in the morning and let it sit wrapped on the counter for 1 to 3 hours until it becomes very soft and room temperature. This step is crucial for proper frying.
5. Heat the oil: Prepare a wok or a deep pan with enough oil for deep frying. Heat the oil over medium heat gradually until it reaches 400-425°F (205-220°C).
6. Cut and stretch the dough: Unwrap the dough onto a lightly floured surface. Lightly flour the top as well. Cut the dough into 1-inch wide strips (an even number). Stack two strips at a time and press lengthwise in the center with a chopstick. Hold the ends and gently stretch each piece to about 9 inches long.
7. Fry the youtiao: Carefully lower the stretched dough into the hot oil. If the oil is correct temperature, the dough will surface immediately. Use chopsticks or tongs to continuously roll the dough in the oil for about one minute to ensure even frying.
8. Cook to golden brown: Fry one or two pieces at a time, rolling continuously. Cook until light golden brown but avoid over-frying to keep them chewy rather than crunchy.
9. Repeat and serve: Continue the process with the rest of the dough. It may help to have one person stretch and place the dough in the oil and another to roll them during frying.

Notes

• Allowing the dough to rest overnight in the refrigerator is key to developing flavor and texture.
• Bringing dough back to room temperature before frying is critical; cold dough won’t fry properly.
• Maintaining oil temperature between 400-425°F is essential to achieve the authentic texture and prevent sogginess.
• Use a large wok or deep pan for safe frying and to accommodate the long shape of youtiao.
• Use chopsticks or tongs to roll the dough in the oil for even cooking.
• Fry youtiao in small batches to keep oil temperature steady.

Keywords: Youtiao, Chinese fried dough, crullers, breakfast, fried dough sticks, Chinese cuisine, deep fried