Bánh Tiêu (Vietnamese Donuts) Recipe

Introduction

Bánh Tiêu, often called Vietnamese donuts, are light and airy fried treats coated with sesame seeds. Their delicate texture and subtle sweetness make them a perfect snack or dessert. Making them at home is easier than you might think, and the results are truly satisfying.

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 (at room temperature, or other plant-based milk)
• 1/2 tsp vanilla extract
• 1/4 cup white sesame seeds
• 1 1/2 cups oil (for frying)

Instructions

1. Step 1: Whisk together the flour, sugar, instant yeast, baking powder, and salt in a mixing bowl until combined.
2. Step 2: Add the almond milk and vanilla extract, then stir with a spoon until a dough forms.
3. Step 3: Knead the dough by hand for 5-7 minutes until it is soft and smooth, similar in consistency to pizza dough. Adjust by adding a tablespoon of flour if too sticky, or more almond milk if too dry.
4. Step 4: Cover the dough with plastic wrap and let it proof in a warm place for about 1 hour and 30 minutes, until it doubles in size.
5. Step 5: Punch down the dough to deflate it and divide it into 6 equal balls.
6. Step 6: Pour the sesame seeds into a small bowl. Roll each dough ball into the seeds, pressing lightly so they stick.
7. Step 7: Flatten each ball into a disc about 3-4 mm thick with a rolling pin.
8. Step 8: Heat about 2 cups of oil in a deep saucepan over medium heat for at least 5 minutes. Test by dipping a wooden chopstick; if small bubbles form around it, the oil is ready.
9. Step 9: Fry one dough disc at a time, flipping every 5-7 seconds with wooden spatulas or chopsticks. The dough will puff up and turn golden brown.
10. Step 10: Remove the donut with a slotted spoon and drain on paper towels. Repeat with remaining discs.
11. Step 11: Allow the donuts to cool for at least 5 minutes before serving. Enjoy them the same day for best texture.

Tips & Variations

• For an even fluffier texture, make sure your yeast is fresh and proof the dough in a warm, draft-free area.
• You can substitute almond milk with any other plant-based or regular milk depending on your preference.
• Try adding a pinch of cinnamon or cardamom to the dough for a warm spice twist.
• If you prefer a sweeter donut, brush lightly with honey or sprinkle with powdered sugar before serving.

Storage

Store leftover Bánh Tiêu in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but you can reheat them gently in a toaster oven or skillet to restore some crispness before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute regular dairy milk or any plant-based milk in this recipe without affecting the overall outcome.

Why does the dough need to be slightly sticky?

The slight stickiness helps the dough remain soft and airy after frying. If the dough is too dry, the donuts can turn out dense and tough.

Bánh Tiêu (Vietnamese Donuts) Recipe

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Bánh Tiêu, also known as Vietnamese donuts, are light and airy deep-fried sesame seed-coated dough discs that puff up into hollow, golden-brown delights. Made with simple ingredients like flour, yeast, almond milk, and sesame seeds, these delicious treats are perfect for a snack or dessert and best enjoyed fresh.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Vietnamese
• Diet: Vegan

Ingredients

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Dough 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, at room temperature (or other plant-based milk)
• 1/2 tsp vanilla extract

Coating

• 1/4 cup white sesame seeds

Frying

• 1 and 1/2 cups oil (for deep frying, such as vegetable or canola oil)

Instructions

1. Whisk dry ingredients: In a mixing bowl, combine the all-purpose flour, sugar, instant yeast, baking powder, and salt by whisking thoroughly to ensure even distribution.
2. Add wet ingredients and mix: Pour in the almond milk and vanilla extract into the dry mixture; stir with a spoon until a rough dough forms.
3. Knead the dough: Using your hands, knead the dough on a clean surface for about 5-7 minutes until it becomes soft, smooth, and slightly sticky, similar to pizza dough consistency. Adjust by adding flour or almond milk if needed.
4. Proof the dough: Shape the dough into a ball, cover tightly with plastic wrap, and let it rise at room temperature in a warm spot or an oven with the light on for approximately 1 hour and 30 minutes, or until it doubles in size.
5. Divide dough into balls: Punch down the risen dough to release air, then divide it into 6 equal portions, rolling each into a smooth ball.
6. Roll in sesame seeds: Pour the white sesame seeds into a small bowl. Take one dough ball at a time and roll it gently into the sesame seeds, pressing lightly so the seeds adhere to the surface.
7. Flatten into discs: Using a rolling pin, flatten each sesame-coated dough ball into discs approximately 3-4 mm thick. Aim for thin discs to achieve a hollow interior once fried, but avoid making them too thin.
8. Heat oil for frying: Pour about 2 cups of oil into a deep saucepan and heat over medium heat for at least 5 minutes. Test the oil temperature by dipping a wooden chopstick or spoon; if bubbles form steadily around it, the oil is ready.
9. Deep fry the donuts: Carefully place one flattened dough disc into the hot oil. Fry, flipping gently every 5-7 seconds using wooden spatulas or chopsticks, until the dough puffs up and turns golden brown.
10. Remove and drain: Use a slotted spoon to remove the fried donut from the oil. Transfer to a plate lined with paper towels to absorb excess oil. Repeat frying with the remaining discs.
11. Cool and serve: Allow the donuts to cool for at least 5 minutes before eating. For optimal taste and texture, enjoy them fresh the same day. Store leftovers in an airtight container at room temperature for up to 2 days.

Notes

• Adjust dough consistency as needed—too sticky? Add a tablespoon of flour at a time; too dry? Add more almond milk.
• Maintaining oil temperature is key; too hot will burn the donuts, too cool will make them greasy.
• Rolling the dough balls in sesame seeds before flattening adds a nice texture and flavor.
• Donuts puff up because of yeast fermentation, so do not skip the proofing step.
• These donuts are best enjoyed fresh but can be stored for up to 2 days at room temperature in an airtight container.

Keywords: Bánh Tiêu, Vietnamese donuts, sesame donuts, deep-fried donuts, vegan donuts, Vietnamese dessert