Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsYoutiao, also known as Chinese oil sticks or crullers, are beloved breakfast items found throughout China and Southeast Asia. These elongated golden-brown dough twists have been a morning tradition for centuries, often paired with hot soy milk or rice porridge. The dough undergoes a unique double-frying technique that creates their signature light, airy texture with a delightfully crispy exterior. Making youtiao at home allows you to enjoy them fresh and hot, straight from the wok. The key to success lies in the resting time, which develops the gluten structure necessary for the characteristic chewy texture. While the process requires some advance planning, the reward is authentic, restaurant-quality crullers that will transport you to a bustling Chinese breakfast market. The slight alkalinity from baking soda gives these crullers their distinctive flavor and helps achieve that perfect golden color during frying.
Instructions
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In a large mixing bowl, combine all-purpose flour, salt, baking soda, and a pinch of sugar. Mix well to distribute the leavening agents evenly throughout the flour.
Create a well in the center of the dry ingredients. Add water gradually while mixing with chopsticks or a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but manageable.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. The dough should spring back when pressed lightly with your finger.
Coat the dough ball lightly with vegetable oil, place it in a clean bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. This resting period is crucial for gluten development.
Remove the dough from refrigerator 30 minutes before frying to bring it to room temperature. Roll out the dough on an oiled surface into a rectangle about 4 inches wide and 1/4 inch thick.
Cut the dough into strips approximately 1 inch wide and 4 inches long. Take two strips and stack them on top of each other. Press down the center lengthwise with a chopstick or thin dowel to seal them together.
Heat vegetable oil in a wok or deep pot to 375°F (190°C). The oil should be at least 3 inches deep to allow the youtiao to float and puff up properly.
Gently stretch each double strip to about 8-10 inches long. Carefully lower it into the hot oil. Use chopsticks to continuously roll and turn the youtiao to ensure even browning on all sides.
Fry for 2-3 minutes until golden brown and puffed up beautifully. The youtiao should float and expand significantly in size.
Remove from oil using a spider strainer or slotted spoon. Drain on a wire rack set over paper towels. Serve immediately while hot and crispy.
Youtiao - Golden Deep-Fried Dough Crullers
3.8 (26)
Light, airy Chinese crullers with a crispy golden exterior and tender interior, perfect for dunking in warm soy milk or enjoying alongside your morning congee. These traditional street food favorites are a beloved breakfast staple.
medium
35 min
4 servings
Ingredients
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Dough
- 2 1/2 cups Flour, sifted
- 1/2 teaspoons Salt
- 3/4 cups Milk, room temperature
- 1 pieces Eggs, lightly beaten
- 1 tablespoons Honey
Frying
- 4 cups Vegetable Oil, for deep frying
Serving
- 2 tablespoons Soy Sauce (optional)
Chef Tips
expert advice•The dough must rest in the refrigerator for at least 4 hours, but overnight is ideal for the best texture.
•Room temperature water works best for mixing the dough.
•When pressing the two strips together, ensure they are firmly sealed or they will separate during frying.
•The oil temperature is critical - too hot and the outside burns before the inside cooks; too low and they absorb too much oil.
•Use a thermometer for accuracy.
•For extra flavor, some cooks add a small amount of alum (food-grade potassium alum), though this is optional.
•Youtiao are best enjoyed fresh and hot, within 30 minutes of frying.
•Pair them traditionally with warm sweetened soy milk, savory soy milk, or use them to scoop up congee.
•You can also cut them into pieces and add to noodle soups.
•For a modern twist, stuff them with condensed milk or chocolate spread while still warm.
•If making a large batch, keep finished youtiao warm in a 200°F oven while frying the rest.
Storage & Reheating
keeping it freshStorage
Youtiao are best consumed immediately after frying while they are crispy. They will soften as they cool. Store any leftovers in an airtight container at room temperature for up to 1 day. Do not refrigerate as this will make them tough.
Reheating
To refresh leftover youtiao, reheat in a 375°F oven for 5-7 minutes until they crisp up again. Alternatively, reheat in an air fryer at 350°F for 3-4 minutes. Do not microwave as this will make them chewy and rubbery.
