Chinese Donuts 8 Genius Ideas for Unforgettable Bites
Make classic buffet-style Chinese donuts at home with a crisp sugar-kissed exterior and tender, airy center. Simple pantry ingredients, precise oil temperature, and chef-tested tips deliver consistent, bakery-quality results in minutes.
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Deep-Fry Thermometer
- Food Processor or Mixing Bowl
- Pastry Cutter or Fork
- Rolling Pin
- 2 inch Biscuit Cutter
- Slotted Spoon
- Paper Towels or Paper Bag
- Wire Rack
Ingredients
For the Dough
- 2 cups all-purpose flour 255 g
- 2 tsp granulated sugar
- 1/2 tsp fine sea salt
- 2 1/2 tsp baking powder
- 6 tbsp cold unsalted butter 85 g, cubed
Wet Ingredient
- 3/4 cup whole milk 170 g, room temperature
For Frying
- canola oil enough to fill pot 2 inches deep
For the Coating
- granulated sugar for coating warm donuts
Instructions
- Heat the oil: Pour about 2 inches of canola oil into a heavy-bottomed pot. Attach a deep-fry thermometer and warm the oil over medium heat to 350°F (175°C). Stable temperature prevents greasy or undercooked donuts.
- Combine dry ingredients: In a food processor or large bowl, mix the flour, sugar, salt, and baking powder until evenly blended.
- Cut in butter: Add the cold cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs with pea-size bits. Cold butter creates a tender, fluffy interior.
- Add milk: Pour in the milk and stir just until a soft dough forms. Do not overmix.
- Shape: Lightly flour your surface. Turn out the dough and dust the top with flour. Pat or roll to 1/2 inch thickness. Cut rounds with a 2 inch biscuit cutter, gathering scraps and repeating as needed.
- Fry: Carefully slide several dough rounds into the 350°F oil without crowding. Fry about 2 minutes per side until deep golden and cooked through, adjusting heat to maintain temperature.
- Drain and coat: Transfer donuts to paper towels or a paper bag to remove excess oil. While still warm, roll generously in granulated sugar so the coating adheres.
- Serve: Enjoy warm for the best texture, or at room temperature. Donuts are best the day they are made.
Notes
Keep oil near 350°F for even browning. If donuts brown too fast yet feel dense inside, lower heat slightly and fry a bit longer. For flavor variations, use cinnamon sugar or powdered sugar instead of plain granulated sugar. To reheat, warm in a 325°F (160°C) oven for 5–6 minutes.