Golden Puffed Youtiao Crullers
Light, airy, and impossibly puffy Chinese fried dough sticks with a shatteringly crisp exterior and a pillowy, slightly chewy interior. These golden crullers are the quintessential partner to a warm bowl of soy milk or congee, and they are far easier to make at home than you might expect.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
+ 5 more ingredients
Instructions
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar until evenly combined.
Make a well in the center and add the warm water, egg, and 1 tablespoon of vegetable oil.
Stir with chopsticks or a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
Brush the dough lightly with oil, cover with plastic wrap, and rest at room temperature for at least 2 hours or refrigerate overnight for best results.
Roll the rested dough into a long rectangle about 1/4 inch thick and 4 inches wide.
Cut the rectangle crosswise into strips about 1 inch wide. Stack two strips on top of each other and press a chopstick firmly down the center lengthwise to seal them together.
Heat the frying oil in a deep pot or Dutch oven to 375 degrees F (190 degrees C).
Gently stretch each double strip to about 10 inches long, then carefully lower into the hot oil. Fry for 2 to 3 minutes, turning constantly with chopsticks, until puffed and deeply golden all over.
Drain on a wire rack or paper towels and serve immediately while still hot and crispy.
Nutrition Estimate
Per serving • Estimated by Blinner AI