Best For You Lillian Chinese Doughnuts Recipes

HOMEMADE CHINESE DOUGHNUTS

Steps:

• Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
• Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it's a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.
• Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.
• While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.

YOUTIAO (CHINESE SAVORY DOUGHNUTS)

Steps:

• Put all the dough ingredients into the bowl of an electric mixer fitted with a dough-hook attachment and knead on a low speed for 1-2 minutes. Then turn the speed up to medium and knead for a further 3 minutes, until the dough is smooth. Dust 1 Tbsp. of extra flour around the edges of the bowl to help bring the sticky dough off the sides, then tip the dough out on to a lightly floured surface. Knead it lightly with your hands for a minute, then put it back into the bowl and lightly rub it with 1 Tbsp. of oil. Cover with a damp cloth and leave to rest for 10-15 minutes.
• Dust a 14-inch baking tray lightly with flour. After the dough has rested, tip it out on to a floured surface and roll it into a ¼-inch-thick rectangle, roughly the size of the baking tray. Lay the flattened rectangle of dough on the tray, cover with plastic wrap, then place in the fridge for 8 hours minimum, or overnight.
• Now remove the plastic wrap, dust the top of the dough with an additional 5 g (⅛ oz.) of baking powder, and rub it lightly all over the dough. Wet your hands with a little cold water and lightly rub over the dough once more with your wet hands. Using a knife or a dough cutter, cut the dough into roughly 1½ x ¾ inch strips. To make one doughnut, lay one strip directly over another (making sure that the surfaces with the extra baking powder are on the inside of the dough "sandwich"), then press down in the centre all along the length of dough with a thin chopstick or the back of a knife to stick the 2 pieces together before frying.
• Half-fill a wok or deep-fryer with vegetable oil and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough.
• Pick up the prepared strips and give the ends a light pull away from each other to stretch out the dough, then carefully lay them in the oil and hold them down with tongs or chopsticks so that they puff up as quickly as possible. Gently turn them around in the oil so they cook evenly. The dough sticks should bubble up and become airy very quickly. Deep-fry until golden brown all over. Then remove and drain on a few sheets of kitchen paper. These are traditionally served alongside a bowl of congee for some seriously savory carb loading.