If you’ve ever craved a treat that’s crispy on the outside with a light, airy, and slightly sweet interior, then you’re going to fall head over heels for this Bánh Tiêu (Vietnamese Donuts) Recipe. These delightful fried dough puffs, coated in nutty sesame seeds, offer a perfect balance of textures and flavors that make every bite a wonderful experience. They’re a beloved street snack in Vietnam and once you try making them at home, you’ll see why they’re such a crowd-pleaser. Getting these fluffy, golden donuts right is easier than you might think, and I’m here to share all the tips and steps to make your kitchen smell like a Vietnamese street market!
Ingredients You’ll Need
Simple ingredients make the best recipes, and this Bánh Tiêu (Vietnamese Donuts) Recipe relies on a handful of essentials that work harmoniously to create that irresistible texture and enticing flavor.
- All-purpose flour: The base of the dough, providing structure and chewiness.
- Sugar: Adds just the right amount of sweetness to balance the sesame’s nuttiness.
- Instant yeast: The key to a perfect rise and that airy inside.
- Baking powder: Helps give the donuts an extra lift and tender crumb.
- Salt: Enhances flavor and balances sweetness.
- Unsweetened almond milk: Keeps the dough moist and tender while making it dairy-free.
- Vanilla extract: Infuses a subtle sweet aroma that complements the sesame perfectly.
- White sesame seeds: Stick to the exterior of the donuts, providing crunch and a toasty flavor.
- Oil for frying: Essential for achieving that golden, crispy crust everyone loves.
How to Make Bánh Tiêu (Vietnamese Donuts) Recipe
Step 1: Whisk Together Dry Ingredients
Start by mixing the flour, sugar, instant yeast, baking powder, and salt in a large bowl. This ensures every bit of your dough has equal amounts of these important ingredients, setting a solid foundation for the perfect donut.
Step 2: Add Wet Ingredients and Form Dough
Next, pour in the almond milk and vanilla extract to your dry mix. Stir with a spoon until it comes together into a rough dough. This combination brings moisture and flavor that the yeast will lovingly work with during proofing.
Step 3: Knead the Dough
Once the dough forms, get your hands in there! Knead the dough for about 5 to 7 minutes until it’s soft and smooth—think pizza dough texture. It should be just slightly sticky. If it feels too tacky, sprinkle in a bit more flour, or add a splash more almond milk if it’s too dry.
Step 4: Proof the Dough
Cover your dough with plastic wrap and let it rest in a warm spot for 1 hour and 30 minutes. As it rises, it will nearly double in size, becoming airy and soft—the magic of the yeast at work!
Step 5: Divide Into Balls
After the dough has proofed, punch it down gently to release some air. Divide the dough into 6 equal balls, each destined to be a fluffy, golden donut.
Step 6: Roll in Sesame Seeds
Pour your white sesame seeds into a small bowl. Take one dough ball and roll it gently in the seeds, pressing just enough so the seeds cling well to the surface, giving those classic crunch and nutty flavor with every bite.
Step 7: Flatten Into Discs
Using a rolling pin, gently flatten each seeded ball into a disc about 3 to 4 millimeters thick. Thinner discs puff up more when fried, creating that hollow, balloon-like interior that’s signature to Bánh Tiêu, but don’t make them too thin or they’ll tear during frying.
Step 8: Heat the Oil
Fill a saucepan with about 2 cups of oil and heat it over medium heat for at least 5 minutes. Test if the oil is ready by dipping a wooden chopstick in—the oil is perfect when tiny bubbles form around it.
Step 9: Deep Fry the Donuts
One at a time, carefully add your dough discs to the hot oil. Fry them, flipping every 5 to 7 seconds using chopsticks or wooden spatulas, until golden brown and wonderfully puffed like balloons. This even cooking creates the crisp exterior and airy interior that make these so addictive.
Step 10: Drain Excess Oil
Use a slotted spoon to lift the donuts out of the oil, then place them on paper towels to soak up any extra oil. This step keeps them crisp and light rather than greasy.
Step 11: Let Cool Before Serving
Set the donuts aside for at least 5 minutes to cool just enough so you don’t burn your fingers—and so they set up to the perfect texture for eating.
How to Serve Bánh Tiêu (Vietnamese Donuts) Recipe
Garnishes
While Bánh Tiêu are fantastic all on their own, sprinkling a little extra sesame seed on top before frying adds an extra crunch and nuttiness. You can also dust with powdered sugar for a sweet finish if you prefer a dessert twist.
Side Dishes
This donut pairs wonderfully with a warm cup of soy milk or your favorite tea, making it an ideal afternoon snack or breakfast treat. For a savory contrast, serve alongside a bowl of pho or Vietnamese iced coffee for a full cultural experience.
Creative Ways to Present
Try serving these donuts stuffed with a little coconut jam or sweetened mung bean paste for an intriguing new flavor. They also make a fun, interactive breakfast—let everyone roll their own sesame seeds and shape their donuts before frying for some family kitchen fun!
Make Ahead and Storage
Storing Leftovers
Bánh Tiêu are best fresh but will keep for up to 2 days stored in an airtight container at room temperature. Keep them away from moisture to maintain their crispness as long as possible.
Freezing
If you want to keep these delicious donuts longer, freeze them in a single layer on a baking tray before transferring to a freezer-safe bag. This way they won’t stick together and can be toasted or briefly fried again when ready to eat.
Reheating
To bring back that crisp exterior, reheat the donuts in a hot skillet or oven for a few minutes rather than the microwave. This refreshes the texture and warms the interior perfectly.
FAQs
What makes Bánh Tiêu different from regular donuts?
Bánh Tiêu are lighter and airier compared to standard donuts. They use yeast and baking powder for a distinctive puffed shape and hollow center, plus the coating of sesame seeds adds a unique crunch and flavor.
Can I use regular milk instead of almond milk?
Absolutely! Regular milk works just as well, but almond or other plant-based milks keep this recipe vegan-friendly and add a subtle nutty taste.
Why do the donuts puff up like balloons?
The combination of yeast fermentation and baking powder creates gas bubbles inside the dough. When fried, the trapped steam expands rapidly and causes the dough to balloon up, creating that hollow, airy center.
How do I know when the oil is the right temperature for frying?
Using a wooden chopstick or spoon helps test the oil. If tiny bubbles form steadily around the wood, the oil is hot enough. Too few bubbles means it’s too cool; too many and the oil might be too hot and burn the donuts.
Can I make Bánh Tiêu without deep frying?
Traditionally, these donuts are deep-fried to achieve their signature texture. Baking or air frying won’t produce the same result, as the puff and crispness rely on hot oil immersion.
Final Thoughts
Making Bánh Tiêu (Vietnamese Donuts) Recipe at home is such a rewarding experience—you get to enjoy these light, fluffy, and crunchy treats fresh from your kitchen. This recipe captures the heart of Vietnamese street food culture with simple ingredients and straightforward steps. Whether you’re sharing with family, impressing friends, or indulging in a personal snack, these donuts promise smiles and satisfied cravings. Go ahead, give this recipe a try and bring a bit of Vietnamese magic to your table!
Print
Bánh Tiêu (Vietnamese Donuts) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: Vietnamese
- Diet: Vegan
Description
Bánh Tiêu, also known as Vietnamese donuts, are light, airy deep-fried pastries covered in sesame seeds. This recipe uses almond milk to create a slightly sweet, fluffy dough that puffs up beautifully when fried, making a perfect crispy yet hollow treat enjoyed fresh and warm.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 tsp instant yeast
- 3/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 10 tbsp unsweetened almond milk, at room temperature (or other plant-based milk)
- 1/2 tsp vanilla extract
Topping and Frying
- 1/4 cup white sesame seeds
- 1 and 1/2 cup oil (for frying)
Instructions
- Whisk dry ingredients: Combine the flour, sugar, instant yeast, baking powder, and salt in a mixing bowl and whisk until evenly mixed.
- Add wet ingredients: Pour in the almond milk and vanilla extract, stirring with a spoon until a dough forms.
- Knead the dough: Use your hands to knead the dough for 5-7 minutes until it becomes soft and smooth, similar in consistency to pizza dough—slightly sticky but manageable. Adjust with flour or almond milk if needed.
- Proof the dough: Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour and 30 minutes, or until it doubles in size.
- Divide into balls: After proofing, gently punch down the dough and divide it into 6 equal balls.
- Roll in sesame seeds: Place sesame seeds in a small bowl. Roll each dough ball in the seeds, pressing lightly so the seeds adhere well.
- Flatten into discs: Using a rolling pin, flatten each ball into a disc about 3-4 mm thick. The discs should be thin but not too thin for the best puff.
- Heat the oil: In a deep saucepan, heat approximately 2 cups of oil over medium heat for at least 5 minutes. Test readiness by dipping a wooden chopstick into the oil—if bubbles form around it, the oil is hot enough.
- Deep fry the discs: Carefully place one dough disc into the hot oil. Flip it every 5-7 seconds using wooden spatulas or chopsticks as it browns and puffs up like a balloon.
- Remove and drain: When golden brown, take the donut out with a slotted spoon and drain on paper towels to remove excess oil. Repeat with remaining discs.
- Cool and serve: Let the donuts cool for at least 5 minutes before eating. They are best enjoyed the same day but can be stored up to 2 days at room temperature in an airtight container.
Notes
- Dough consistency is key: should be soft and slightly sticky but manageable.
- Ensure oil is hot enough to achieve the characteristic puff and golden color.
- Thickness of discs affects puffiness; about 3-4 mm is ideal.
- These donuts taste best fresh but can be stored for 2 days at room temperature.
- You can substitute other plant-based milks if almond milk is unavailable.
