Homemade Chinese Doughnuts: Your Ticket to Crispy, Airy Perfection

That moment at the Chinese restaurant is pure magic. The server arrives with a plate of golden, pillow-soft doughnuts, still warm and glistening with sugar. You pull one apart, and it’s impossibly light and airy inside, with a delicate, crispy shell. That first bite is a perfect balance of simple, sweet dough and a satisfying crunch. What if I told you that you can easily recreate that magic in your own kitchen?

These Homemade Chinese Doughnuts are far simpler than you think, requiring just a handful of basic ingredients and a little bit of fry-time fun. Forget the takeout menu; this recipe will show you how to achieve that iconic texture and flavor, turning your kitchen into your new favorite dim sum parlor.

WHY YOU NEED TO MAKE THESE CHINESE DOUGHNUTS AT HOME

Once you realize how straightforward and rewarding this process is, you’ll be hooked.

• First, the ingredient list is incredibly simple you likely have everything you need in your pantry right now.
• Secondly, the technique of creating an airy, chewy texture without yeast is a brilliant kitchen trick that will make you feel like a pro.
• Furthermore, frying them at home means they are always served at their absolute peak: blisteringly hot, crisp, and fresh.
• Finally, the pride of presenting a plate of these gorgeous, puffy golden treats to your family and friends is an unbeatable feeling. They are the ultimate impressive-yet-easy dessert or snack.

Print

THE SECRET TO THE PERFECT AIRY TEXTURE

Unlike yeasted doughnuts, classic Chinese restaurant-style doughnuts often use a chemical leavener for their signature puff. The magic lies in creating a dough that has just the right amount of gluten development and moisture. We use a combination of baking powder and the power of steam from the wet dough hitting the hot oil to create those large, beautiful air pockets.

The key is to handle the dough gently and to keep it moist. Over-working it will make the doughnuts tough, while a wet, sticky dough is the secret to their incredibly light and hollow interior.

YOUR SIMPLE, 4-INGREDIENT CHINESE DOUGHNUTS LIST

The beauty of this recipe is in its simplicity. Here’s all you need:

For the Dough:

• 2 cups (250g) all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (180ml) warm water

For Frying & Coating:

• 4 cups vegetable or canola oil, for frying
• ½ cup granulated sugar, for coating

THE FRYER’S TOOLKIT

You don’t need any special equipment:

• A heavy-bottomed pot or Dutch oven
• A spider strainer or slotted spoon
• A thermometer (highly recommended for perfect results)
• A mixing bowl
• A clean kitchen towel

FRYING MAGIC: YOUR STEP-BY-STEP GUIDE

Let’s transform four simple ingredients into doughnut perfection. Follow these steps closely.

MAKE THE DOUGH

In a large mixing bowl, whisk together the flour, baking powder, and salt. Then, gradually pour in the warm water. Using a spatula or your hands, mix until a shaggy, sticky dough forms. It will be wetter than a typical bread dough.

KNEAD AND REST

Lightly flour a surface and turn the dough out. Gently knead it for just 1-2 minutes until it becomes a relatively smooth ball. The goal is not to over-knead; you just want it to come together. Place the dough back in the bowl, cover it with a damp kitchen towel, and let it rest for 30 minutes. This allows the gluten to relax and the baking powder to activate.

SHAPE THE DOUGHNUTS

After resting, the dough will be much smoother. On a floured surface, pat or roll the dough into a rough rectangle, about ½-inch thick. Using a sharp knife or a bench scraper, cut the dough into 12-16 equal strips. Gently roll each strip into a little log. For the classic look, you can press a chopstick down the center of each log to create an indentation.

HEAT THE OIL

Pour the oil into your heavy-bottomed pot, ensuring it is at least 2 inches deep. Attach your thermometer and heat the oil over medium heat to 350°F (175°C). This is the ideal temperature for a crispy exterior and a fully cooked, airy interior.

FRY TO GOLDEN PERFECTION

Working in batches of 3-4 to avoid crowding, carefully add the dough logs to the hot oil. They will sink and then quickly float to the surface. Fry for 2-3 minutes per side, using your spider strainer to constantly turn them, until they are puffed and a deep, golden brown all over.

COAT AND SERVE

As soon as the doughnuts come out of the oil, drain them on a wire rack or paper towel for just a moment while they are still oily. Then, immediately roll them in the plate of granulated sugar until they are fully coated. Serve warm for the ultimate experience.

PRO TIPS FOR CHINESE DOUGHNUTS NIRVANA

Elevate your homemade Chinese doughnuts from great to extraordinary with these simple tricks.

• Control Your Oil Temperature: This is the most important step. If the oil is too cool, the doughnuts will be greasy. If it’s too hot, they will brown too quickly on the outside while staying raw inside. A thermometer is your best friend.
• Keep the Dough Sticky: Resist the urge to add too much flour when kneading. A stickier dough creates more steam and a lighter, airier final product.
• Constant Turning: Turn the doughnuts frequently in the oil. This ensures they puff up evenly and achieve an all-over golden color.
• Sugar Immediately: Coating them in sugar while they are still hot and slightly greasy helps the sugar adhere perfectly.

DELICIOUS VARIATIONS TO TRY TONIGHT

Once you master the classic, the world is your oyster!

• Sesame Sugar: Mix the granulated sugar with 2 tablespoons of toasted sesame seeds for a nutty, authentic flavor.
• Cinnamon Sugar: Add 1 tablespoon of ground cinnamon to the sugar for a warm, familiar twist.
• Savory Dip: Serve them with a side of sweetened condensed milk for dipping a classic Hong Kong-style treat.

STORING AND REHEATING LEFTOVERS

These doughnuts are truly at their absolute best within minutes of leaving the oil. However, if you have leftovers, you can store them in an airtight container at room temperature for one day. To recapture some of the magic, reheat them in a 350°F (175°C) oven for 5-8 minutes until warm. They will not be as crisp as fresh, but they will still be delicious.

TROUBLESHOOTING: YOUR QUESTIONS ANSWERED

“My doughnuts are dense and not puffy.”
This is usually due to over-kneading the dough or the oil temperature being too low. Be gentle with the dough and ensure your oil is a steady 350°F.

“Why are my doughnuts oily?”
The oil was not hot enough. The dough absorbs oil before a crust can form. Always fry at the correct temperature.

“Can I bake these instead of frying?”
Unfortunately, no. The high heat of the oil is what creates the instant steam that puffs up the dough and gives it the characteristic crispy texture. Baking will not yield the same results.

“My dough is too sticky to handle!”
This is good! Use wet or well-floured hands to handle it. A sticky dough is a light dough.

A NOTE ON INDULGENCE

This is a celebratory, fun, and utterly delicious treat. It’s a perfect project for a weekend morning or a special dessert. Enjoy them warm and share them with someone you love!

MY STORY: A SWEET CULINARY BRIDGE

My love for these doughnuts began in the most unassuming strip-mall restaurant. It was my grandfather’s favorite place, and no meal was complete without an order of these sugary puffs. He would always save one for me, and it became our special ritual. Learning to make them at home was my way of holding onto that memory after he was gone.

The first time I successfully recreated that airy, crisp texture, I was transported right back to that red vinyl booth. For me, these Homemade Chinese Doughnuts are more than a recipe; they’re a direct link to joy, family, and the power of a simple, perfect food.

YOUR FINAL FRYING CHECKLIST

Before you heat the oil, run through this list:

• Dough has rested for 30 minutes.
• Oil is in a heavy, deep pot.
• Thermometer is ready and calibrated.
• Sugar is in a wide, shallow plate.
• Spider strainer or slotted spoon is standing by.

CHINESE DOUGHNUTS FAQS