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.
