Description
Light, airy Vietnamese Bánh Tiêu donuts with a crispy sesame-coated exterior and hollow, fluffy interior, perfect as a snack or dessert.
Ingredients
- 2 cups (280 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 3/4 teaspoon instant yeast
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (150 ml) unsweetened almond milk (or regular milk)
- 1/2 teaspoon vanilla extract
- 1/4 cup (35 g) white sesame seeds
- 1 1/2 cups (355 ml) oil for frying
Instructions
- In a large bowl, whisk together flour, sugar, yeast, baking powder, and salt.
- Add almond milk and vanilla extract, mixing until a shaggy dough forms.
- Knead the dough for 5–7 minutes until smooth and slightly sticky.
- Cover and let the dough rise in a warm place for about 1 hour 30 minutes, or until doubled in size.
- Punch down the dough and divide into 6 equal portions, shaping each into a ball.
- Roll each ball in sesame seeds, pressing gently so they adhere.
- Flatten each ball into a disc about 3–4 mm thick.
- Heat oil over medium heat until bubbles form around a wooden stick.
- Fry each disc, flipping every few seconds until puffed and golden brown.
- Remove and drain on paper towels, then serve warm.
Notes
- Ensure oil is at the correct temperature to achieve proper puffing.
- Do not roll dough too thin or thick for best texture.
- Press sesame seeds firmly to prevent falling off.
- Avoid overcrowding the pan while frying.
- Best enjoyed fresh and warm.
- Store at room temperature for up to 2 days.
- Reheat in oven or skillet to restore crispness.
- Freezing is possible; thaw and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Fried
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 8g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
