Chinese Buffet Donuts Recipe

Introduction

These Chinese Buffet Donuts are light, fluffy, and perfectly sweet, making them a delightful treat for any time of day. Crispy on the outside and soft on the inside, they are rolled in sugar for an irresistible finish. This recipe guides you through making them from scratch with simple ingredients.

Ingredients

• 1/2 cup milk
• 1 teaspoon dry yeast
• 1 whole egg
• 1 egg yolk
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 tablespoon butter
• Vegetable oil for frying
• 2 cups sugar (for dusting)
• 1 tablespoon olive oil

Instructions

1. Step 1: Add lukewarm milk to a mixing bowl and sprinkle the dry yeast on top. Wait about 5 minutes until bubbles form on the surface.
2. Step 2: Once bubbly, add the whole egg, egg yolk, 2 teaspoons sugar, salt, flour, and butter to the bowl.
3. Step 3: Using a stand mixer fitted with a dough hook, knead the ingredients for about 10 minutes until you get a smooth, tacky dough that pulls away from the sides of the bowl. If the dough feels too wet, add flour one teaspoon at a time until it reaches the right consistency.
4. Step 4: Turn the dough onto a flat surface and shape it into a large ball using both hands, without adding flour to the surface.
5. Step 5: Place the dough ball in a lightly greased bowl with olive oil, cover with plastic wrap, and let it rest for an hour and a half until it doubles in size.
6. Step 6: Weigh the dough and divide by twelve to determine the size of each donut. Cut the dough into small chunks accordingly. Roll each piece in a circular motion between your palm and a flat surface to form compact donuts. Use only a tiny amount of flour on your hands if needed.
7. Step 7: Line a baking sheet with parchment paper and place the formed donuts on it. Cover and let them rise again for about one hour until doubled in size.
8. Step 8: Heat vegetable oil in a small pot to about 350°F (medium heat). Fry no more than two donuts at a time to avoid crowding. Fry each donut until golden brown, about 4 minutes total cooking time.
9. Step 9: Remove donuts and place on a baking rack to cool slightly. While still warm, roll each donut in the 2 cups of sugar and then place back on the rack to finish cooling.

Tips & Variations

• Use a deep-frying thermometer to maintain the oil at the correct temperature for even cooking.
• For a richer flavor, try substituting some of the all-purpose flour with cake flour.
• Optional: Add a pinch of cinnamon or vanilla powder to the sugar dusting for extra aroma.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. To reheat, warm them briefly in a low oven or toaster oven to restore some crispness. Avoid refrigeration as it can make donuts stale faster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise. Let it come to room temperature and rise again before shaping and frying.

What can I use if I don’t have olive oil?

You can substitute olive oil with a neutral oil like vegetable or canola oil for greasing the bowl without affecting the flavor.

Chinese Buffet Donuts Recipe

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★★★★★

4.6 from 55 reviews

• Author: Ethan
• Total Time: 2 hours 30 minutes
• Yield: 12 to 15 donuts 1x

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Description

Chinese Buffet Donuts are soft, fluffy fried doughnuts commonly served in Chinese buffet restaurants. These homemade treats are lightly sweetened, fried to a golden brown, and coated in granulated sugar for a crispy, sugary exterior and tender inside. Perfect as a sweet snack or dessert, these donuts are made from a simple yeast dough, rested for optimal rise and texture, then fried until delightfully golden.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1/2 cup milk
• 1 teaspoon dry yeast
• 1 whole egg
• 1 egg yolk
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 tablespoon butter
• 1 tablespoon olive oil (for greasing bowl)

Frying and Coating

• Vegetable oil for frying (enough to deep fry)
• 2 cups sugar, for dusting

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Instructions

1. Activate Yeast: Add lukewarm milk to a mixing bowl and sprinkle dry yeast over the surface. Let it sit for about 5 minutes until bubbles form on top, indicating the yeast is active.
2. Make Dough: To the yeast mixture, add the whole egg, egg yolk, 2 teaspoons sugar, salt, all-purpose flour, and butter. Using a stand mixer fitted with a dough hook, knead the ingredients on medium speed for 10 minutes until the dough is smooth, tacky, and pulls away from the bowl sides. If too sticky, add flour one teaspoon at a time until the desired consistency is reached.
3. Shape Dough Ball: Turn the dough onto a flat surface without flouring it. Use both hands to work the dough into a large, smooth ball.
4. First Rise: Place the dough ball in a lightly greased bowl coated with olive oil. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1.5 hours, or until it doubles in size.
5. Divide Dough: Weigh the total dough and divide by twelve to portion out the dough into roughly equal pieces (yielding 12 to 15 donuts). Roll each portion between your palm and the flat surface in a circular motion until compact and round. Use minimal flour only if necessary on your hands.
6. Second Rise: Place the shaped dough balls on a baking sheet lined with parchment paper. Cover and let rise again in a warm spot for about 1 hour, or until doubled in size.
7. Heat Oil: In a small pot, heat enough vegetable oil to deep fry the donuts to 350°F (about medium heat between 2 and 3 on a stove). Use a deep-frying thermometer for accuracy.
8. Fry Donuts: Fry no more than two donuts at a time to avoid overcrowding. Fry each donut about 4 minutes total, turning occasionally, until golden brown all over.
9. Cool and Sugar Coat: Remove fried donuts with a slotted spoon and set on a baking rack to cool slightly. While still warm, roll them in the 2 cups of sugar until well coated. Return to the rack to cool completely.

Notes

• The dough should be soft but not sticky; adjust flour quantity if needed during kneading.
• Maintaining oil temperature is crucial to achieve an even golden crust without absorbing excess oil.
• Frying only two donuts at a time helps maintain oil temperature and ensures even cooking.
• Use a deep-frying thermometer for best results; if unavailable, maintain a steady medium heat and test with a small piece of dough first.
• Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Chinese

Keywords: Chinese donuts, fried donuts, buffet donuts, fluffy donuts, yeast doughnut recipe