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Bánh Tiêu (Vietnamese Donuts) Recipe

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★★★★★

4.5 from 107 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/banh-tieu-vietnamese-donuts-recipe/