Youtiao

Youtiao (Chinese Fried Dough Sticks)

Classic Chinese breakfast crullers: crisp, golden, and airy inside, torn into lengths and dipped in warm soy milk or rice congee. The dough is rested overnight so it fries light and puffy.

Prep

30 min

Cook

20 min

Total

50 min

Serves

8 sticks

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain wheat flour, all-purpose, or bread flour for extra chew
• •6 g (1 tsp) fine salt
• •8 g (2 tsp) baking powder, aluminium-free preferred
• •4 g (¾ tsp) baking soda
• •300 ml (1¼ cups) cold water
• •15 ml (1 tbsp) neutral oil, plus more for the work surface
• •1 whole egg, optional, for a richer crumb
• •1500 ml (6 cups) neutral frying oil, peanut, vegetable or canola

Steps

1. 1 Whisk the flour, salt, baking powder and baking soda together in a large bowl so the leavening is evenly distributed.
2. 2 Beat the cold water with the oil and, if using, the egg. Pour into the dry ingredients and stir with a chopstick or fork until a shaggy, sticky dough forms - do not knead smooth.
3. 3 Turn onto a lightly oiled work surface and fold the dough over itself 4–5 times until it just holds together. It will be soft and tacky; that is correct.
4. 4 Shape into a rough log, wrap tightly in cling film and refrigerate for at least 8 hours, ideally overnight (8–16 hours). This rest is essential for the puff.
5. 5 About 30 minutes before frying, remove the dough from the fridge, unwrap and let it come to room temperature - cold dough will not puff properly.
6. 6 Lightly oil your work surface and hands. Pat and stretch the dough into a long strip about 12 cm wide (4½ in) and 1 cm (½ in) thick. Do not use a rolling pin aggressively; keep it airy.
7. 7 Cut the strip crosswise into 2.5 cm (1 in) wide pieces. Lay a second strip alongside and press a chopstick firmly down the centre of each pair to seal them together - this is the traditional paired shape.
8. 8 Heat the frying oil in a wok or deep pan to 190–200°C (375–390°F). Test with a scrap of dough: it should rise to the surface within 2 seconds and bubble steadily.
9. 9 Lift a dough stick, gently stretch it to about 25 cm (10 in) long, and lay it into the oil. Fry 2–3 at a time so the pan is not crowded.
10. 10 Fry for 1½–2 minutes, turning constantly with long chopsticks or tongs so both sides brown evenly. The stick should puff up dramatically and turn deep golden brown all over.
11. 11 Doneness cue: the exterior is firm and golden, and no raw dough smell remains. Internal temperature should reach at least 95°C (203°F); the centre should be soft and slightly hollow, not doughy.
12. 12 Drain briefly on a wire rack (not kitchen paper, which steams the crust). Serve immediately with warm soy milk or rice congee.
13. 13 Repeat with the remaining dough, letting the oil return to 190°C (375°F) between batches.