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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
