Bánh Tiêu (Vietnamese Donuts!)
These hollow Vietnamese donuts are super tender and coated with crispy sesame seeds! A classic snack you can find sold as a street food in Vietnam. Learn how to make your own Bánh Tiêu at home!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 tsp instant yeast
- 3/4 tsp baking powder
- 1/4 tsp salt
- 10 tbsp unsweetened almond milk at room temperature (or other plant-based milk)
- 1/2 tsp vanilla extract
- 1/4 cup white sesame seeds
- 1 and 1/2 cup of oil for frying
Instructions
- Whisk together the dry ingredients. Add the flour, sugar, instant yeast, baking powder, and salt to a mixing bowl. Whisk until combined.
- Add the wet ingredients. Pour in the milk and vanilla extract and mix using a spoon until it forms a dough.
- Knead. Using your hands, knead the dough until it is soft and smooth, for 5-7 minutes. Note: the dough should have the consistency of pizza dough. It should be soft and just slightly sticky. If it's too sticky, add one tablespoon of flour at a time. If it's too dry, add more almond milk.
- Proof the dough. Once your dough is smooth, cover it with plastic film and let it proof for about 1 hour and 30 minutes, or until it has doubled in size. Let it rise at room temperature in a warm room or in an oven with the light on.
- Divide into balls. Once the dough has doubled in volume, punch it to deflate it. Divide the dough into 6 balls.
- Roll into sesame seeds. Transfer the sesame seeds to a small bowl. Working with one ball at a time, roll it into sesame seeds and slightly press it so the sesame seeds stick to the dough.
- Flatten into discs. Next, flatten each dough ball into thin discs using a rolling pin. The thinner your discs, the more hollow your donuts will be. You do not want them too thin, though. I usually go for about 3-4 mm thick.
- Heat the oil. Heat about 2 cups of oil in a deep saucepan over medium heat for at least 5 minutes. Dip a wooden chopstick or spoon to test if the oil is hot enough. If many small bubbles form around the chopstick, the oil is hot enough.
- Deep fry. Once the oil is hot, carefully add one disc of dough to it. Flip the disc using two wooden spatulas (or chopsticks) every 5-7 seconds. The disc will start to take a golden brown color and puff up like a balloon.
- Remove from oil. Once golden brown, remove the donut from the oil using a slotted spoon and transfer it to a plate lined with a kitchen paper towel to remove excess oil. Repeat with the remaining discs.
- Let cool. Let the donuts cool for at least 5 minutes before enjoying! These donuts are best served the same day but will keep for up to 2 days in an airtight container at room temperature.
Notes
- Adjust the amount of milk. Depending on the brand of flour used, you might have to use more or less milk. If the dough is too dry, add one extra tablespoon of milk at a time. If the dough is too sticky, add more flour.
- Ensure the dough is slightly sticky. If the dough is too dry, the sesame seeds won't stick.
- Let the flattened dough rest for at least 10 minutes. This is essential to getting the donuts to puff up.
Nutrition
Serving: 1 donut | Calories: 342 kcal | Carbohydrates: 46 g | Protein: 6.1 g | Fat: 15.1 g | Saturated Fat: 2 g | Sodium: 117 mg | Potassium: 170 mg | Fiber: 2.2 g | Sugar: 8.5 g | Calcium: 122 mg | Iron: 3 mg