Description
An airy and soft Vietnamese donut with a crispy sesame seed crust and a hollow interior. Enjoy as is or fill with sweet sticky rice for a tasty sweet treat. This recipe uses yeast as the main leavening agent and makes 7-10 medium Banh Tieu’s.
Ingredients
Units
Scale
Yeast Mixture
- 1 teaspoon active dry yeast
- 2 tablespoons warm water
- 1 teaspoon granulated white sugar
Flour Mixture
- 2 cups all-purpose flour, plus 1/4 cup more for dusting
- 1/3 cup granulated white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 to 3/4 cup water
Frying
- 1/4 cup toasted sesame seeds
- Neutral oil for deep-frying; amount varies depending on the size of your pot
Instructions
- Prepare the Yeast Mixture: In a small bowl, lightly mix together the yeast, warm water and sugar. Set it aside for 10 minutes or until the yeast doubles in size. If the yeast doesn’t double, you may have a bad batch of yeast.
- Prepare the Flour Mixture: In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
- Mix and Proof: In a stand mixer with a bread hook, add the yeast mixture, flour mixture, and water (a little at a time), and knead until the dough mostly comes together. Transfer the dough into a lightly oiled bowl, cover it with plastic wrap, and place it in a warm spot (such as an oven with the light on) for two hours. The dough should double in size.
- Cut the Dough: Once the dough has finished proofing, deflate it and knead it into a log. Dust your hands and surface with extra flour to prevent sticking. Cut the log into 7–10 equal pieces, then roll them into balls and flatten them as thin as you can. The thinner the dough, the puffier it will get once fried.
- Sesame Seed Crust: Dip the flattened pieces of dough into a bowl of sesame seeds until they are well covered on all sides. Press the sesame seeds into the dough so they don’t fall off.
- Frying: Fill a large pot with an inch and a half of vegetable oil and heat it to 350°F. Deep-fry as many as your pot can handle without overcrowding. Constantly flip the dough for even coloring and cooking. Once they are golden, remove them from the oil and drain them on a wire rack. Allow the bánh tiêu to cool for 3–5 minutes before consuming.
Notes
If using instant yeast, no need to activate with warm water. Add instant yeast to the flour mixture in step 2.
- Prep Time: 2 hours, 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese