If you’ve ever strolled through the streets
of
These humble little donuts have Chinese
roots, but over time they’ve become a cherished snack across
The best part? You can easily make them in your own kitchen
— no fancy tools or ingredients required. Just a little patience, a warm corner
for the dough to rise, and a big smile when they puff up beautifully in the pan. Why? You’ll
love this recipe because it Simple pantry ingredients – Nothing exotic here!
No eggs or dairy (except a touch of
condensed milk) – Just enough for flavor. Puffy, golden, sesame-kissed goodness
– That crackly crust is everything.
Perfect for sharing – Gather the family around with tea and stories.
Ingredients:
1 1/4 cups bread flour (Type 13 or
high-protein flour works best)
1 tsp instant yeast
1/4 cup sugar
1/2 tsp salt
1 tbsp condensed milk (adds depth and
richness without overpowering sweetness)
1 tbsp cooking oil (plus more for kneading
and frying)
1/3 to 1/2 cup water (use a mix of hot and
cold to reach warm temp)
2 tbsp white sesame seeds
Directions:
Step-by-Step: How to Make Bánh Tiêu at Home
Step 1: Wake up the yeast:
In a small bowl, combine warm water (a mix
of boiling + cold), yeast, and sugar. Let
it sit for about 5 minutes until frothy, then stir in the condensed milk.
Step 2: Make the dough:
In a large mixing bowl, combine bread flour
and salt. Pour in the yeast mixture and
stir until a shaggy dough forms. Cover
the bowl with plastic wrap and let it rest for 30 minutes.
Step 3: Knead with oil:
After resting, add 1 tbsp oil and knead the
dough for 1–2 minutes until smoother.
Grease the dough lightly, cover, and let it rise for another 2 hours, or
until doubled in size.
Pro tip: Don’t be scared of sticky dough! That moisture is what gives the donuts their
beautiful puff. Rub a little oil or
water on your hands before kneading to keep things neat.
Step 4: Shape the donuts:
Once risen, turn the dough onto a floured
surface. Divide into equal portions
(about golf-ball size), roll each into a ball, and flatten gently.
Press both sides of each piece into sesame
seeds, then use a rolling pin to roll them into thin, flat disks.
Step 5: Fry to perfection:
Heat oil in a deep pan over medium-low
heat. You want enough oil to come halfway up the donuts. To check if it’s ready, dip a wooden
chopstick or spoon in — if bubbles form around it, you’re good to go.
Fry one donut at a time. It will sink, then float within a few seconds. Keep turning it gently to ensure even
browning and puffing.
When golden and beautifully hollow, remove
and let drain on paper towels.
The Perfect Bánh Tiêu:
Once cool enough to handle, tear one open. It should be crispy on the outside, airy on
the inside, and infused with the gentle aroma of toasted sesame and condensed
milk. Just the right amount of sweetness, just the right amount of joy.
Pair with tea, coffee, or even a glass of
soy milk — and you’ve got yourself a truly heartwarming treat.
Tips for Success:
Oil temperature matters. Too cold? The donuts won’t puff. Too hot?
They’ll brown too fast and stay dense.
Fry one at a time. This gives each donut the space and heat it
needs to fully expand.
Don’t walk away. These fry up quickly! Stay by the stove and keep gently flipping.
A Taste of Home:
Whether you grew up with Bánh Tiêu or
you’re discovering them for the first time, this recipe is all about warmth,
comfort, and a bit of magic as those puffy golden rounds rise in hot oil. Give them a try, and you might just find a
new family favorite.
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