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Crispy Chinese Breakfast Crullers (Youtiao)
Crispy on the outside and impossibly airy within, these classic Chinese breakfast crullers (youtiao) are a beloved morning staple. The dough relies on a specific blend of leavening agents to achieve that signature open crumb. Once rested and shaped, you'll deep-fry the strips until they puff into golden sticks. They're the ultimate companion for dipping into warm soy milk or savory congee to start your day. The exterior shatters delicately when you take a bite, revealing a soft, chewy center that absorbs broths beautifully.
Equipment
- Wok
Ingredients
- 8 cups of oil to deep fry in
- 2 cups of all-purpose flour
- 7/8 cup of water, distilled
- ¾ tsp. of ammonium bicarbonate
- 1 tsp. of baking soda
- ¾ tsp. alum
- 1 tsp. of salt, coarse
Instructions
- 1Combine the ammonium bicarbonate, baking soda, alum, and coarse salt in a large mixing bowl. Pour in the distilled water and stir until everything is completely dissolved so the leavening agents distribute evenly.
- 2Mix in the all-purpose flour to form a soft, smooth dough. Knead the mixture briefly just until it turns elastic. Cover the bowl and let the dough rest for at least four hours. This long rest relaxes the gluten, making the dough easier to stretch later.
- 3Dust your work surface with a little flour and stretch the rested dough into long strips about two inches wide and one-third of an inch thick.
- 4Slice the dough into twenty narrow strips, each half an inch wide. Lift one strip using a spatula and place it directly on top of an adjacent strip, repeating this until you've formed ten stacked pairs.
- 5Press a chopstick firmly down the center of each stacked pair lengthwise to bind the two layers together. This creates the classic double-stick shape that puffs up evenly in the oil.
- 6Warm the frying oil in a large pot or wok. Take one of the pressed dough pairs and gently stretch it out until it reaches about nine inches long.
- 7Carefully lower the stretched dough into the hot oil, turning it continuously as it puffs up and turns golden brown. Transfer the fried cruller to a wire rack to drain. Repeat with the remaining dough and serve hot.
Notes
- Make ahead: You can prepare the dough the night before and let it rest in the fridge overnight. Bring it to room temperature before shaping.
- Serving: These are traditionally served alongside warm, sweetened soy milk or savory rice porridge (congee).
- Reheat: To restore their crispiness, warm leftover crullers in a 350F oven or air fryer for a few minutes.
Recipe Details
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