Picture yourself weaving through the bustling streets of Ho Chi Minh City, where vibrant stalls serve up delectable treats and the air is thick with the aroma of sizzling delights. Now, imagine sinking your teeth into a warm, fluffy Vietnamese donut, also known as bánh tiêu, as you savor the sound of honks, laughter, and sizzling oil. Let’s embark on a flavor-packed journey as we recreate this street food staple in your own kitchen!
Why make this recipe?
Bánh tiêu isn’t just a treat—it’s a ticket to culinary exploration! With irresistible sesame-coated exteriors and airy interiors, these donuts embody adventure in every bite. Plus, they’re vegan-friendly, making them a delightful indulgence that anyone can enjoy! So dust off those aprons and get ready to fry some magic.
How to make Vietnamese Donuts (Bánh Tiêu)
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3/4 tsp instant yeast
- 3/4 tsp baking powder
- 1/4 tsp salt
- 10 tbsp unsweetened almond milk (or your fave plant-based milk)
- 1/2 tsp vanilla extract
- 1/4 cup white sesame seeds
- 1 and 1/2 cup of oil (for frying)
Directions:
- Whisk together the dry ingredients. In your mixing bowl, toss in the flour, sugar, instant yeast, baking powder, and salt. Whisk away until they’re unified like a well-rehearsed boy band.
- Add the wet ingredients. Pour in the almond milk and splash in the vanilla extract. Mix it all together using a trusty spoon until the concoction transforms into a dough.
- Knead. Grab that dough and work your magic! Knead it with your hands for about 5-7 minutes until it’s soft and smooth—like a silk scarf in the summer breeze. If the dough’s too sticky, sprinkle in a tablespoon of flour at a time; if it’s dry, gently add more almond milk.
- Proof the dough. Cover the dough with plastic wrap like a cozy blanket and let it snooze for about 1 hour and 30 minutes, or until it doubles in size. Ideal proofing ground? A warm kitchen or an oven with the light on, so it feels right at home.
- Divide into balls. Once it’s puffed up and feeling proud, punch it down to release the excitement (and air). Divide the dough into 6 equal balls.
- Roll into sesame seeds. Pour the sesame seeds into a small bowl. One dough ball at a time, roll it into the seeds and press slightly so they adhere like good friends.
- Flatten into discs. Grab your rolling pin and give those balls a light flattening—aim for about 3-4 mm thick. Remember, the thinner the disc, the airier the donut!
- Heat the oil. In a deep saucepan, heat about 2 cups of oil over medium heat for at least 5 minutes. Dip a wooden chopstick; if it bubbles like it’s in a hot spring, you’re ready to rock!
- Deep fry. Gently place one disc in the oil. Flip it with chopsticks or wooden spatulas every 5-7 seconds. Soon, it will puff up and dance to golden perfection!
- Remove from oil. Once they’re beautifully brown, scoop them out with a slotted spoon and let them rest on a paper towel to soak up the oil. Repeat until all your doughy treasures are golden!
- Let cool. Allow these adorable little donuts to cool for at least 5 minutes before diving in. Best consumed the same day, but they’ll stick around in an airtight container for up to 2 days!
How to serve Vietnamese Donuts (Bánh Tiêu)
Serve these golden gems while they’re warm, paired with a vibrant cup of Vietnamese coffee or a refreshing herbal tea. For an extra twist, drizzle some coconut cream over the top, sending your taste buds on a dreamy vacation!
How to store Vietnamese Donuts (Bánh Tiêu)
Keep your leftover donuts in an airtight container at room temperature. They last about 2 days but beware—their charm might have you munching them all in one sitting!
Tips to make Vietnamese Donuts (Bánh Tiêu)
- Make sure your ingredients are at room temperature for the best results.
- Don’t shy away from customizing your fillings; they’re a blank canvas! Think sweet red bean paste or a zesty citrus glaze!
- Fry in small batches to avoid overcrowding the pan—your donuts deserve their moment of glory!
Variations
Feel free to experiment! Add a hint of cinnamon for a warm note, or roll them in powdered sugar post-fry for an extra sweet spin. The world (and your palate) is your oyster!
FAQs
Q: Can I use regular milk instead of almond milk?
A: Absolutely! Any milk will do—just let it be at room temperature for best results.
Q: Why did my donuts not puff up?
A: They might need a little more time to proof or maybe the oil wasn’t hot enough. Don’t worry—next time, they’ll soar like balloons!
Q: Can I bake these instead of frying?
A: While frying brings that classic texture, you can bake them at 375°F (190°C) for about 15-20 minutes for a lighter option—but it’s a bit of a game changer!
Now, grab those ingredients, embrace the free spirit of cuisine, and let’s make some donuts that could turn any dull afternoon into an exotic street adventure! Who knew the world of flavor awaited right in your kitchen? Enjoy!
Vietnamese Donuts (Bánh Tiêu)
Ingredients
Method
- Whisk together the dry ingredients: flour, sugar, instant yeast, baking powder, and salt until unified.
- Add the wet ingredients: almond milk and vanilla extract. Mix until the dough forms.
- Knead the dough for 5-7 minutes until soft and smooth, adding flour or almond milk as needed.
- Proof the dough by covering it with plastic wrap for about 1 hour and 30 minutes until doubled in size.
- Punch down the dough and divide it into 6 equal balls.
- Roll each ball in sesame seeds, pressing gently to adhere.
- Flatten each ball into discs about 3-4 mm thick.
- Heat oil in a deep saucepan over medium heat for about 5 minutes.
- Place one disc into the hot oil, flipping every 5-7 seconds until golden brown.
- Remove the fried donuts with a slotted spoon and place them onto paper towels to drain excess oil.
- Repeat frying the remaining discs.
- Allow the donuts to cool for at least 5 minutes before serving.