Let’s be honest: who can resist the golden, crispy allure of a Chinese doughnut? Whether you’re craving a sweet morning treat or a savory snack with a twist, this roundup of 18 recipes brings the magic of these airy delights right to your North American kitchen. Get ready to explore both classic and creative versions that promise to become your new favorite comfort food adventure.
Classic Chinese Crullers (Youtiao)
Tired of boring breakfasts? These Classic Chinese Crullers (Youtiao) are your golden ticket. Crispy, airy, and perfect for dunking—they’re easier than you think.
Serving: 8 | Pre Time: 120 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Water – ¾ cup
– Vegetable oil – 2 tbsp + more for frying
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until fully combined.
2. Slowly pour in ¾ cup water while stirring with a fork to form a shaggy dough.
3. Add 2 tbsp vegetable oil to the dough and knead by hand for 5 minutes until smooth and elastic.
4. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour.
5. Tip: Resting develops gluten for better stretch—don’t skip this!
6. Lightly flour a surface and roll the dough into a ½-inch thick rectangle.
7. Cut the rectangle into 16 strips, each about 1-inch wide and 4-inches long.
8. Pair two strips together, stacking them neatly.
9. Press a chopstick lengthwise down the center of each pair to seal them together firmly.
10. Tip: Press hard enough to indent but not cut through—this creates the classic split look when frying.
11. Heat 2 inches of vegetable oil in a deep pot to 375°F, using a thermometer for accuracy.
12. Gently stretch one dough pair to about 8 inches long and carefully lower it into the hot oil.
13. Fry for 2–3 minutes, flipping constantly with tongs, until golden brown and puffed.
14. Tip: Keep oil at 375°F—if it drops, the crullers won’t puff properly.
15. Transfer to a wire rack set over a baking sheet to drain excess oil.
16. Repeat with remaining dough pairs, frying 2–3 at a time without overcrowding.
17. Serve immediately while hot and crispy.
Warm from the fryer, these crullers are delightfully crisp outside with a soft, airy interior. Dunk them in soy milk or congee for a traditional touch, or get creative by stuffing them with scrambled eggs and bacon for a fusion breakfast sandwich.
Honey Glazed Chinese Doughnuts
Ready to ditch the boring breakfast routine? These honey-glazed Chinese doughnuts are your golden ticket to morning bliss. Roll up your sleeves—we’re making magic in under 30 minutes.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Granulated sugar – ¼ cup
– Whole milk – ¾ cup
– Vegetable oil – 2 tbsp
– Vegetable oil (for frying) – 4 cups
– Honey – ½ cup
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until fully combined.
2. Pour in the whole milk and 2 tablespoons of vegetable oil, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth—avoid overworking it to keep the doughnuts tender.
4. Roll the dough into a ½-inch thick rectangle, then use a knife to cut it into 12 equal strips.
5. Heat 4 cups of vegetable oil in a deep pot to 350°F, using a candy thermometer to ensure accuracy for even frying.
6. Carefully add 3–4 dough strips to the hot oil and fry for 2–3 minutes, flipping halfway, until they puff up and turn golden brown.
7. Remove the doughnuts with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. While the doughnuts are still warm, drizzle the honey evenly over them, coating each one thoroughly for a sticky-sweet glaze.
9. Let the doughnuts cool for 5 minutes before serving to allow the honey to set slightly.
Keep these doughnuts warm for a gooey, melt-in-your-mouth experience, or serve them chilled for a chewier bite. Pair them with a strong coffee to balance the sweetness, or crumble them over vanilla ice cream for an indulgent dessert twist.
Sesame-Coated Chinese Doughnut Sticks
Punch up your snack game with these addictive sesame-coated Chinese doughnut sticks. Perfectly crisp outside, fluffy inside, and ready to impress in under an hour. Skip the takeout line—your kitchen’s about to become the new favorite spot.
Serving: 12 sticks | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Granulated sugar – 2 tbsp
– Warm water – ¾ cup
– Vegetable oil – 2 tbsp + 4 cups for frying
– White sesame seeds – ½ cup
Instructions
1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until fully combined.
2. Pour in the warm water and 2 tablespoons of vegetable oil, then mix with a spatula until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic—tip: if it feels sticky, add a sprinkle of flour, but avoid overworking it.
4. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes to relax the gluten.
5. Divide the dough into 12 equal pieces, then roll each piece into a 6-inch-long rope about ½-inch thick.
6. Spread the white sesame seeds on a plate, then roll each dough rope in the seeds to coat evenly, pressing gently to adhere.
7. In a deep pot or wok, heat 4 cups of vegetable oil to 350°F over medium heat—use a thermometer for accuracy, as oil that’s too hot will burn the sesame seeds.
8. Carefully add 3–4 dough sticks to the hot oil and fry for 2–3 minutes, turning occasionally, until golden brown and puffed.
9. Remove with a slotted spoon and drain on a wire rack or paper towels—tip: let excess oil drip off to keep them crisp, not greasy.
10. Repeat with the remaining dough sticks, allowing the oil to return to 350°F between batches for consistent frying.
11. Serve immediately while warm for the best texture.
You’ll love the crackly sesame crust giving way to a soft, airy center that’s subtly sweet. Dunk them in soy sauce for a savory twist or pair with a drizzle of honey for dessert—either way, they disappear fast!
Pandan-Flavored Chinese Doughnuts
Ditch the ordinary doughnuts—these pandan-flavored Chinese treats bring a vibrant green hue and tropical aroma to your kitchen. They’re crispy outside, fluffy inside, and ready in under an hour. Let’s fry up something unforgettable.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Pandan extract – 1 tsp
– Water – ¾ cup
– Vegetable oil – 4 cups
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. Add the pandan extract to the water and stir to mix evenly.
3. Pour the pandan-water mixture into the dry ingredients and stir with a spatula until a sticky dough forms—tip: avoid overmixing to keep the doughnuts tender.
4. Lightly flour a clean surface and turn the dough out onto it.
5. Knead the dough gently for 2 minutes until smooth, then cover it with a damp cloth and let it rest for 10 minutes.
6. Roll the dough into a ½-inch thick rectangle using a rolling pin.
7. Cut the dough into 2-inch squares with a sharp knife or pizza cutter.
8. Heat the vegetable oil in a deep pot or Dutch oven to 350°F, checking with a thermometer for accuracy—tip: maintain this temperature for even frying.
9. Carefully drop 4-5 dough squares into the hot oil and fry for 2-3 minutes, flipping halfway, until they puff up and turn golden brown.
10. Remove the doughnuts with a slotted spoon and drain on a paper towel-lined plate—tip: let them cool slightly before serving to crisp up.
11. Repeat steps 9-10 with the remaining dough squares.
Out of the fryer, these doughnuts boast a crisp exterior that gives way to a soft, airy center, infused with the sweet, grassy notes of pandan. Serve them warm with a dusting of powdered sugar or dip them in condensed milk for an extra indulgent twist.
Red Bean Stuffed Chinese Doughnuts
Rethink everything you know about doughnuts. These Red Bean Stuffed Chinese Doughnuts are a crispy, chewy, sweet revelation. Get ready to fry up pure joy.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Water – ¾ cup
– Vegetable oil – 4 cups (for frying)
– Sweet red bean paste – 1 cup
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
2. Gradually pour in the water while stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes, or until smooth and elastic. (Tip: If the dough feels too sticky, add 1 tbsp of flour at a time until manageable.)
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 20 minutes.
5. Divide the rested dough into 8 equal pieces and roll each piece into a smooth ball.
6. Flatten one dough ball into a 3-inch disc using your palms.
7. Place 2 tablespoons of sweet red bean paste in the center of the disc.
8. Carefully gather the edges of the dough over the filling, pinching them firmly at the top to seal completely. (Tip: Ensure no filling is exposed to prevent leaks during frying.)
9. Gently roll the sealed dough ball between your palms to smooth the surface. Repeat steps 6-9 with the remaining dough and filling.
10. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F over medium heat. Use a deep-fry or candy thermometer to monitor the temperature.
11. Carefully add 3-4 dough balls to the hot oil, ensuring they are not overcrowded.
12. Fry the dough balls for 3-4 minutes, turning them occasionally with a slotted spoon, until they are uniformly golden brown and puffed. (Tip: Maintain the oil temperature between 340°F and 360°F for the crispiest exterior.)
13. Transfer the fried doughnuts to a wire rack set over a baking sheet to drain and cool slightly.
14. Repeat the frying process with the remaining dough balls.
Unexpectedly delightful, these doughnuts offer a crispy shell that gives way to a soft, chewy interior and a warm, sweet red bean center. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a stunning contrast.
Savory Scallion Chinese Doughnuts
Escape the boring breakfast routine with these Savory Scallion Chinese Doughnuts. They’re crispy, golden, and packed with green onion flavor—perfect for dipping in chili oil or soy sauce. Get ready to fry up a batch that’s seriously snackable.
Serving: 12 doughnuts | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tsp
– Salt – ½ tsp
– Granulated sugar – 1 tbsp
– Warm water – ¾ cup
– Scallions – ½ cup, finely chopped
– Vegetable oil – 4 cups, for frying
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and 1 tbsp granulated sugar in a large mixing bowl.
2. Gradually pour in ¾ cup warm water while stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
4. Fold ½ cup finely chopped scallions into the dough until evenly distributed. Tip: Chop scallions finely to prevent tearing the dough.
5. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes.
6. Roll the dough into a ¼-inch thick rectangle on a floured surface.
7. Cut the dough into 2-inch wide strips, then cut each strip into 2-inch squares.
8. Heat 4 cups vegetable oil in a deep pot or wok to 350°F. Use a thermometer for accuracy.
9. Gently drop dough squares into the hot oil, frying 4-5 at a time to avoid crowding.
10. Fry for 2-3 minutes, flipping once, until puffed and golden brown. Tip: The doughnuts should float and sizzle actively.
11. Remove with a slotted spoon and drain on a paper towel-lined plate. Tip: Let oil return to 350°F between batches for even cooking.
12. Serve immediately while hot and crispy.
Zesty scallion flavor shines through the crispy, airy interior of these golden puffs. Dip them in spicy chili crisp or a simple soy-vinegar sauce for an extra kick. They’re best devoured fresh, but you can re-crisp leftovers in an air fryer for a quick snack.
Coconut Milk Chinese Doughnut Bites
Haven’t you seen those crispy, golden doughnut bites all over your feed? They’re the viral Coconut Milk Chinese Doughnut Bites, and you can make them at home. Forget the takeout line—this recipe uses pantry staples for a treat that’s crispy outside, fluffy inside, and totally addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 1 tsp
– Salt – ½ tsp
– Full-fat coconut milk – ½ cup
– Vegetable oil – 2 cups (for frying)
– Powdered sugar – for dusting
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and ½ tsp salt until fully combined.
2. Pour in ½ cup full-fat coconut milk and stir with a spatula until a soft, sticky dough forms. Tip: Don’t overmix—just combine until no dry flour remains to keep the dough light.
3. Lightly flour your hands and a clean surface, then turn the dough out and gently knead it for 30 seconds until smooth.
4. Roll the dough into a log about 1 inch in diameter, then use a sharp knife to cut it into 1-inch pieces.
5. In a deep pot or Dutch oven, heat 2 cups vegetable oil to 350°F over medium heat. Use a thermometer to ensure accuracy—this prevents greasy doughnuts.
6. Carefully drop 5-6 dough pieces into the hot oil and fry for 2-3 minutes, flipping halfway, until golden brown and puffed. Tip: Fry in batches to avoid overcrowding, which lowers the oil temperature.
7. Remove the doughnut bites with a slotted spoon and drain on a paper towel-lined plate. Tip: Let them cool for 2 minutes before dusting to prevent the powdered sugar from melting.
8. Dust the warm doughnut bites generously with powdered sugar just before serving.
Unbelievably light and airy, these bites have a subtle coconut sweetness that pairs perfectly with their crispy exterior. Serve them warm with a drizzle of honey or a side of fruit compote for a brunch twist—they’re so good, you’ll want to double the batch!
Five-Spice Chinese Doughnut Twists
Ditch the boring breakfast routine. These Five-Spice Chinese Doughnut Twists are your new crispy, aromatic obsession. Get ready to twist, fry, and devour.
Serving: 12 twists | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3 cups
– Granulated sugar – ¼ cup
– Active dry yeast – 2 ¼ tsp
– Five-spice powder – 1 tbsp
– Salt – 1 tsp
– Water – 1 cup, warm (110°F)
– Vegetable oil – 6 cups, for frying
Instructions
1. Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
2. Whisk flour, five-spice powder, and salt in a separate bowl.
3. Pour the yeast mixture into the dry ingredients. Stir until a shaggy dough forms.
4. Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the risen dough and divide into 12 equal pieces.
7. Roll each piece into a 10-inch rope. Fold the rope in half and twist the two strands together tightly. Pinch the ends to seal.
8. Place twists on a parchment-lined baking sheet, cover, and let rest for 20 minutes. Tip: This second rest ensures a lighter, airier final texture.
9. Heat vegetable oil in a large, heavy pot to 350°F. Use a thermometer for accuracy.
10. Carefully add 2-3 twists to the hot oil. Fry for 2-3 minutes per side, flipping once, until golden brown and puffed.
11. Remove twists with a slotted spoon and drain on a wire rack set over a baking sheet. Tip: Draining on a rack keeps them crispier than paper towels.
12. Repeat frying with remaining dough.
Let these golden twists cool slightly before diving in. The exterior is shatteringly crisp, giving way to a soft, fluffy interior perfumed with warm, sweet spice. Serve them warm with a dunk in condensed milk or alongside a cup of strong coffee for the ultimate treat.
Matcha Green Tea Chinese Doughnuts
A viral TikTok trend meets ancient Chinese street food. These Matcha Green Tea Chinese Doughnuts are your new obsession—crispy, chewy, and packed with earthy flavor. Get ready to fry up a batch that’s seriously snackable.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Matcha powder – 2 tbsp
– Large egg – 1
– Whole milk – ¾ cup
– Vegetable oil – 4 cups (for frying)
– Powdered sugar – ½ cup (for dusting)
Instructions
1. Sift 2 cups of all-purpose flour, ¼ cup of granulated sugar, 2 tsp of baking powder, ½ tsp of salt, and 2 tbsp of matcha powder into a large mixing bowl.
2. Whisk 1 large egg and ¾ cup of whole milk in a separate bowl until fully combined.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula until a shaggy dough forms. Tip: Do not overmix—this keeps the doughnuts tender.
4. Turn the dough onto a lightly floured surface and knead gently for 1 minute until smooth.
5. Roll the dough out to a ½-inch thickness.
6. Use a 2-inch round cutter to cut out dough circles, re-rolling scraps once.
7. Heat 4 cups of vegetable oil in a heavy pot or Dutch oven to 350°F. Tip: Use a candy thermometer for accuracy—the right temperature prevents greasy doughnuts.
8. Carefully add 3-4 dough circles to the hot oil, frying for 2-3 minutes until golden brown and puffed, flipping once halfway.
9. Remove the doughnuts with a slotted spoon and drain on a wire rack set over a baking sheet for 2 minutes. Tip: Draining on a rack keeps them crispy all over.
10. Dust the warm doughnuts generously with ½ cup of powdered sugar using a fine-mesh sieve.
Melt-in-your-mouth crispy on the outside, delightfully chewy inside with a subtle earthy matcha kick. Serve them warm with a side of black sesame ice cream for a next-level dessert, or enjoy solo with an extra sprinkle of matcha powder.
Sweet Potato Chinese Doughnut Rings
Viral on foodie feeds, these Sweet Potato Chinese Doughnut Rings are your new crispy, golden obsession. They mash sweet potato into a tender dough, fry to perfection, and deliver a satisfying crunch with every bite—no fancy equipment needed, just a skillet and some love.
Serving: 12 rings | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Sweet potato – 1 large (about 1 cup mashed)
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Granulated sugar – 2 tbsp
– Salt – ½ tsp
– Vegetable oil – 2 cups for frying
Instructions
1. Peel and cube the sweet potato, then boil in water until fork-tender, about 10 minutes.
2. Drain the sweet potato thoroughly and mash it in a bowl until smooth—no lumps for even texture.
3. In a separate bowl, whisk together the flour, baking powder, sugar, and salt.
4. Add the dry ingredients to the mashed sweet potato and mix until a soft dough forms; if sticky, add a sprinkle of flour.
5. Turn the dough onto a floured surface and knead gently for 2 minutes until smooth.
6. Roll the dough into a log about ½-inch thick, then cut into 12 equal pieces.
7. Shape each piece into a ring by rolling into a rope and pinching the ends together.
8. Heat the vegetable oil in a deep skillet to 350°F—use a thermometer for accuracy to avoid greasy rings.
9. Fry the rings in batches for 2–3 minutes per side until golden brown and puffed; don’t overcrowd the pan.
10. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
11. Let cool slightly before serving to crisp up further.
Light and airy with a subtle sweetness, these rings boast a crackly exterior that gives way to a soft, pillowy center. Serve them warm with a dusting of cinnamon sugar or dunk in honey for an extra treat—they’re perfect for snacking or as a playful dessert twist.
Pumpkin Chinese Doughnut Fritters
Hear that sizzle? That’s the sound of your new fall obsession hitting the oil. These Pumpkin Chinese Doughnut Fritters are your shortcut to crispy, spiced perfection—no fancy equipment needed.
Serving: 12 fritters | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Pumpkin puree – ¾ cup
– Granulated sugar – ¼ cup
– Baking powder – 1 tsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Vegetable oil – 4 cups
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until fully combined.
2. Add the pumpkin puree to the dry ingredients and stir with a spatula until a sticky dough forms. Tip: The dough should be thick and hold together—if it’s too wet, add 1 tablespoon of flour at a time.
3. Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F on a candy thermometer. Tip: Test with a small piece of dough; it should sizzle and float immediately.
4. Scoop 1 tablespoon of dough and carefully drop it into the hot oil. Repeat to fry 4–5 fritters at a time, avoiding overcrowding.
5. Fry the fritters for 3–4 minutes, flipping halfway through with a slotted spoon, until they are golden brown and puffed.
6. Remove the fritters from the oil and drain on a paper towel-lined plate. Tip: Let them cool for 2 minutes before serving to avoid burning your mouth.
7. Repeat steps 4–6 with the remaining dough until all fritters are fried.
Oozing with warm pumpkin flavor and a hint of cinnamon, these fritters have a crisp exterior that gives way to a tender, cake-like center. Serve them dusted with powdered sugar for a sweet finish or dunked in maple syrup for a breakfast twist—they’re dangerously addictive straight from the fryer.
Almond Crusted Chinese Doughnuts
Haven’t you been craving a crispy, sweet, and nutty twist on a classic? Almond Crusted Chinese Doughnuts deliver that perfect crunch with a fragrant almond finish. They’re surprisingly simple to whip up for a weekend treat or a fun brunch centerpiece.
Serving: 12 doughnuts | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – ¾ cup
– Egg – 1 large
– Unsalted butter – 2 tbsp, melted
– Almond extract – 1 tsp
– Sliced almonds – 1 cup
– Vegetable oil – for frying
– Powdered sugar – for dusting
Instructions
1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, beat the milk, egg, melted unsalted butter, and almond extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix to keep the doughnuts tender.
4. Turn the dough onto a lightly floured surface and pat it into a ½-inch thick rectangle.
5. Use a doughnut cutter or two round cutters (3-inch and 1-inch) to cut out 12 doughnuts, re-rolling scraps as needed.
6. Press the sliced almonds firmly onto both sides of each doughnut to coat evenly, ensuring they adhere well for maximum crunch.
7. In a deep pot or Dutch oven, heat vegetable oil to 350°F, using a thermometer for accuracy to prevent burning.
8. Fry the doughnuts in batches of 3-4 for 2-3 minutes per side until golden brown and puffed, flipping once.
9. Transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil.
10. While still warm, dust the doughnuts generously with powdered sugar for a sweet finish.
Now, you’ve got a batch of warm, golden doughnuts with a delightful almond crust. They’re crispy on the outside, fluffy inside, and carry a subtle nutty aroma that pairs perfectly with coffee or tea. Never underestimate how these little bites can elevate your morning or impress guests at a gathering—try serving them with a drizzle of honey or a side of fresh berries for an extra pop of flavor.
Chocolate-Filled Chinese Doughnut Puffs
Grab your stretchy pants—these chocolate-filled Chinese doughnut puffs are about to become your new obsession. Think crispy, golden-brown shells that shatter to reveal a molten chocolate center. They’re dangerously easy to make and impossible to stop eating.
Serving: 12 puffs | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – 2 tbsp
– Baking powder – 1 tsp
– Salt – ½ tsp
– Whole milk – ½ cup
– Vegetable oil – 2 tbsp, plus more for frying
– Semisweet chocolate chips – ¾ cup
– Powdered sugar – for dusting
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and ½ tsp salt until fully combined.
2. Pour in ½ cup whole milk and 2 tbsp vegetable oil, then stir with a spatula until a sticky dough forms. Tip: Avoid overmixing to keep the dough light.
3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes to relax the gluten.
4. While the dough rests, heat 2 inches of vegetable oil in a deep pot over medium heat until it reaches 350°F on a candy thermometer.
5. Lightly flour your hands, then pinch off a tablespoon-sized piece of dough and flatten it into a 2-inch circle.
6. Place 1 tsp of semisweet chocolate chips in the center of the dough circle, then fold the edges over to seal tightly, rolling into a smooth ball. Tip: Ensure no chocolate is exposed to prevent leaks during frying.
7. Carefully drop 3-4 dough balls into the hot oil and fry for 2-3 minutes, flipping halfway, until they puff up and turn golden brown. Tip: Maintain the oil at 350°F for even cooking.
8. Remove the puffs with a slotted spoon and drain on a paper towel-lined plate.
9. Repeat steps 5-8 with the remaining dough and chocolate chips.
10. Dust the warm puffs generously with powdered sugar before serving.
These puffs deliver a crispy, airy shell that gives way to a gooey, rich chocolate center. Serve them warm for maximum meltiness, or pair with a scoop of vanilla ice cream for an indulgent twist.
Cinnamon Sugar Chinese Doughnut Balls
Unlock your inner street-food vendor with these Cinnamon Sugar Chinese Doughnut Balls—they’re the crispy, fluffy, sugar-dusted bites you never knew you needed. Forget complicated pastries; this recipe delivers pure, addictive joy in under an hour. Get ready to fry, roll, and devour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Granulated sugar – ¼ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Milk – ½ cup
– Egg – 1 large
– Vegetable oil – 4 cups (for frying)
– Ground cinnamon – 1 tbsp
– Granulated sugar (for coating) – ½ cup
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, ¼ cup granulated sugar, 1 tsp baking powder, and ¼ tsp salt until fully combined.
2. In a separate small bowl, beat 1 large egg with ½ cup milk until smooth.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula until a sticky dough forms—do not overmix to keep the doughnuts tender.
4. Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F on a candy thermometer.
5. While the oil heats, use a small cookie scoop or two spoons to portion the dough into 1-inch balls, placing them on a parchment-lined tray.
6. Carefully drop 4-5 dough balls into the hot oil, frying for 2-3 minutes until golden brown and puffed, flipping halfway through for even cooking.
7. Remove the fried doughnuts with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
8. In a shallow bowl, mix ½ cup granulated sugar with 1 tbsp ground cinnamon.
9. While the doughnuts are still warm, roll each one in the cinnamon-sugar mixture until fully coated, shaking off any excess.
10. Repeat steps 6-9 with the remaining dough balls, ensuring the oil temperature stays at 350°F between batches to prevent greasy results.
A warm, crackly sugar shell gives way to a soft, airy center that’s impossibly light. Serve these doughnut balls stacked high on a platter for sharing, or drizzle them with honey for an extra sticky-sweet twist—they disappear fast, so make a double batch!
Taro and Purple Yam Chinese Doughnuts
Nail that next-level snack craving with these vibrant, chewy doughnuts. Purple yam and taro create a stunning natural color and earthy sweetness—no food dye needed. They’re fried to golden perfection, then rolled in sugar for that irresistible crunch.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Purple yam (steamed and mashed) – 1 cup
– Taro (steamed and mashed) – 1 cup
– Granulated sugar – ½ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Vegetable oil – for frying
– Powdered sugar – for coating
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
2. Add 1 cup mashed purple yam and 1 cup mashed taro to the dry ingredients. Tip: Ensure the yam and taro are completely cooled to avoid activating the gluten too early.
3. Mix with a spatula until a shaggy dough forms, then knead by hand for 3–4 minutes until smooth and cohesive.
4. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
5. On a lightly floured surface, roll the dough into a ½-inch-thick sheet.
6. Use a doughnut cutter or a round cookie cutter (about 2 inches in diameter) to cut out doughnut shapes. Re-roll scraps once.
7. Heat 3 inches of vegetable oil in a deep pot to 350°F. Use a thermometer for accuracy.
8. Fry 3–4 doughnuts at a time for 2–3 minutes per side, flipping once, until puffed and golden brown. Tip: Do not overcrowd the pot to maintain oil temperature.
9. Transfer fried doughnuts to a wire rack lined with paper towels to drain excess oil for 1 minute.
10. While still warm, roll each doughnut in powdered sugar to coat evenly. Tip: For extra crunch, toss in sugar immediately after frying.
11. Serve warm or at room temperature.
Light and chewy with a subtle earthy sweetness, these doughnuts offer a satisfying bite. Their vibrant purple hue makes them a showstopper at brunch or as an afternoon treat. Try dipping them in condensed milk or pairing with a hot matcha latte for a modern twist.
Spicy Sichuan Pepper Chinese Doughnuts
Ditch the boring breakfast—these Spicy Sichuan Pepper Chinese Doughnuts are your new fiery wake-up call. They’re crispy, numbing, and totally addictive, ready to shake up your morning routine in under an hour.
Serving: 12 doughnuts | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Sichuan peppercorns – 2 tbsp
– Vegetable oil – 4 cups
– Water – ¾ cup
– Sugar – ¼ cup
Instructions
1. Toast 2 tbsp Sichuan peppercorns in a dry skillet over medium heat for 2–3 minutes until fragrant, then grind finely with a mortar and pestle or spice grinder. Tip: Toasting enhances their citrusy, numbing flavor—don’t skip it!
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, and the ground Sichuan peppercorns until fully combined.
3. Gradually add ¾ cup water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Tip: The dough should be slightly sticky but not wet; adjust with 1 tbsp more flour if needed.
4. Knead the dough on a lightly floured surface for 3–4 minutes until smooth and elastic, then cover with a damp cloth and let rest for 15 minutes.
5. Roll the dough into a ½-inch-thick rectangle on a floured surface, then cut into 12 equal strips with a sharp knife or pizza cutter.
6. Heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a candy thermometer to monitor the temperature. Tip: Maintain 350°F for even frying—if it drops, wait for it to recover before adding more doughnuts.
7. Gently stretch each dough strip to about 6 inches long, then carefully lower 3–4 at a time into the hot oil using tongs or a slotted spoon.
8. Fry for 2–3 minutes per side, flipping once, until golden brown and puffed. Remove with a slotted spoon and drain on a paper towel-lined plate.
9. Immediately toss the warm doughnuts in ¼ cup sugar while still hot to coat evenly.
10. Serve immediately for best texture. A crispy, airy interior meets a fiery Sichuan kick in every bite—pair with black tea to balance the heat or dunk in chili oil for an extra punch.
Black Sesame Chinese Doughnut Rolls
Munch on these Black Sesame Chinese Doughnut Rolls—they’re the crispy, chewy, sweet-savory snack you didn’t know you needed. Master the art of frying for a golden, bubbly exterior. Get ready to roll, twist, and devour.
Serving: 8 rolls | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¼ cup
– Active dry yeast – 1 tsp
– Warm water (110°F) – ¾ cup
– Salt – ½ tsp
– Black sesame seeds – 2 tbsp
– Vegetable oil – 4 cups (for frying)
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks, lightly flour your hands—don’t add too much extra flour to keep it tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 6-inch rope.
6. Twist two ropes together tightly and pinch the ends to seal, forming a roll. Repeat with all pieces.
7. Heat the vegetable oil in a deep pot to 350°F. Use a thermometer to ensure accuracy—too hot will burn, too cool will make them greasy.
8. Carefully add 2-3 rolls to the hot oil. Fry for 2-3 minutes per side until golden brown and puffed. Tip: Don’t overcrowd the pot to maintain oil temperature for even cooking.
9. Remove the rolls with a slotted spoon and drain on a paper towel-lined plate. Immediately sprinkle with black sesame seeds while hot so they stick. Tip: Press the seeds gently for better adhesion.
10. Let the rolls cool for 5 minutes before serving.
Crave that perfect crunch? These rolls deliver a crispy shell with a soft, airy interior, infused with a nutty black sesame aroma. Serve them warm with a drizzle of honey or alongside a cup of tea for an irresistible treat that’s as fun to make as it is to eat.
Lotus Paste Stuffed Chinese Doughnuts
Punch up your snack game with these Lotus Paste Stuffed Chinese Doughnuts. Picture a crispy, golden shell giving way to a sweet, fragrant lotus paste center. It’s the perfect fusion of classic street food and irresistible dessert vibes.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking powder – 1 tsp
– Salt – ½ tsp
– Granulated sugar – 2 tbsp
– Water – ¾ cup
– Lotus paste – 1 cup
– Vegetable oil – 4 cups
Instructions
1. In a large bowl, combine 2 cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of salt, and 2 tbsp of granulated sugar.
2. Gradually add ¾ cup of water to the dry ingredients, mixing with a spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Tip: Cover the dough with a damp cloth to prevent drying while you prepare the filling.
4. Divide the dough into 12 equal portions and roll each into a small ball.
5. Flatten each dough ball into a 3-inch circle using your hands or a rolling pin.
6. Place 1 heaping tsp of lotus paste in the center of each dough circle.
7. Fold the dough over the filling and pinch the edges tightly to seal, ensuring no paste is exposed. Tip: Moisten the edges with a little water to help them stick together better.
8. Heat 4 cups of vegetable oil in a deep pot or wok to 350°F, using a candy thermometer to check the temperature.
9. Carefully add 3-4 doughnuts at a time to the hot oil, frying for 2-3 minutes per side until golden brown and puffed. Tip: Do not overcrowd the pot to maintain the oil temperature and ensure even cooking.
10. Remove the doughnuts with a slotted spoon and drain on a paper towel-lined plate.
11. Repeat steps 9-10 with the remaining doughnuts, allowing the oil to return to 350°F between batches.
12. Let the doughnuts cool for 5 minutes before serving.
Munch into these warm treats for a crispy exterior that shatters to reveal a soft, sweet lotus paste core. The subtle floral notes of the paste pair beautifully with the savory dough, making them ideal for dipping in honey or dusting with powdered sugar for an extra touch of sweetness. Serve them fresh as a unique dessert or snack that’s sure to impress at any gathering.
Summary
From classic to creative, these 18 crispy Chinese doughnut recipes offer endless inspiration for sweet and savory treats. Whether you’re craving a traditional snack or a fun twist, there’s something here for every home cook. We’d love to hear which recipe you try first—leave a comment with your favorite, and don’t forget to share this delicious roundup on Pinterest!