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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/youtiao-chinese-fried-dough-recipe/