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Crisp and Airy Chinese Doughnuts

Experience the delightful blend of crispy exteriors and airy softness with these homemade Chinese doughnuts, perfect for breakfast or a nostalgic snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12 doughnuts
Course: Breakfast, Snack
Cuisine: Asian, Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 g all-purpose flour Choose unbleached all-purpose flour for the best texture.
  • 50 g cornstarch A vital ingredient for that extra lightness.
  • 2 tsp vegetable oil Any neutral oil will do; recommended canola.
  • 1 tsp LorAnn Baker’s ammonia Essential for the signature puffiness.
  • 1 tsp fine table salt Balances sweetness and enhances flavor.
  • 1 Tbsp sugar Can be adjusted based on taste preference.
  • 200 ml water Use room temperature water for best dough consistency.
Serving Suggestions
  • Sweetened condensed milk For dipping.
  • Coconut pandan custard For a delightful accompaniment.
  • Hot fresh soy milk Also pairs well.

Method
 

Preparation
  1. Sift the all-purpose flour and cornstarch into a large mixing bowl.
  2. Dissolve salt and sugar in the water until fully dissolved.
  3. Add baking ammonia into the water mixture and stir until dissolved.
  4. Mix vegetable oil into the water mixture, then pour it into the flour mix.
  5. Knead the dough until no dry flour remains. Cover with a damp cloth and let it rest for 2.5 to 3 hours.
Cooking
  1. Heat oil in a deep pot or wok to 375°F (190°C).
  2. On a floured board, roll the dough into a rectangle about 1/4 inch thick, cut into three strips, then slice each strip into 1-inch wide pieces.
  3. For each pair of strips, paint a strip of water on one piece and press it onto the other.
  4. Gently stretch each piece before lowering them into the hot oil.
  5. Fry for about 5 minutes until golden brown, turning until bubbling subsides.
  6. Remove doughnuts and place on paper towels to absorb excess oil, serve warm.

Notes

Ensure your ingredients are at room temperature for a smoother process. Use fresh baking ammonia for best results.