Sesame Seed Hollow Donuts (Bánh Tiêu) – A Simple, Heartwarming Childhood Treat

There are some foods that stay with us for a lifetime—not because they are fancy or complicated, but because they carry the warmth of childhood.  For me, bánh tiêu is one of those treasures.

I still remember standing in front of the neighborhood bakery, watching the bubbling pot of oil and the thin discs of dough being gently dropped in.  With just a few graceful flicks of the baker’s chopsticks, the dough would swell into golden, hollow domes—light as air, fragrant with toasted sesame.  The aroma alone was enough to make anyone stop in their tracks.

Over the years, I’ve experimented with many methods: kneading the dough with yeast like bread, mixing high‑protein flour with boiling water, adjusting ratios again and again.   But this recipe is the one I return to. It’s simple, reliable, and wonderfully satisfying, perfect for anyone who wants to recreate that childhood magic at home.

The only “secret” lies in the frying technique—something you’ll master quickly with a bit of practice (and a few helpful videos online).

⭐ Ingredients:

1 cup self‑rising flour

2 tbsp milk powder

2 tbsp sugar

1 tbsp oil

1/2 cup warm water

1/2 tsp vanilla extract (optional)

White sesame seeds for coating

Directions:

1. Making the dough:

In a mixing bowl, whisk together the flour, milk powder, and sugar.

Add the oil, warm water, and vanilla extract.

Mix until a soft, smooth dough forms.

Let the dough rest for about 10 minutes so it relaxes and becomes easier to shape.

2. Shaping the donuts:

Divide the dough into 5 equal portions.

Roll each into a ball, then flatten into a disc about 3–4 mm thick.

Coat both sides with sesame seeds, pressing gently so they stick well.

3. Frying to perfection:

Heat about 2 cups of vegetable oil over medium heat.

Fry one disc at a time, gently flipping until the donut puffs beautifully and turns golden, about 2–3 minutes per side.

Drain on paper towels.

A well‑fried bánh tiêu will be light, hollow, and slightly crisp on the outside.

⭐ Tips for Perfect Bánh Tiêu:

Oil temperature matters:  

Too hot → the outside browns too fast.

Too cool → the dough absorbs oil and won’t puff.

Flatten the dough thinly to help it form the signature hollow center.

Press sesame seeds firmly so they stay on during frying.

Best enjoyed warm, with tea, coffee, or simply on its own.

🌿 A Simple Joy Worth Returning To:

Bánh tiêu is more than a snack—it’s a small reminder of how simple things can bring so much comfort.  With just a handful of ingredients and a few minutes at the stove, you can bring back the warmth of childhood mornings and the scent of sesame drifting through the air.