It was a bustling morning in my grandmother’s kitchen when the irresistible scent of freshly fried Bánh Tiêu (Vietnamese Donuts!) wafted through the air. As a child, I would eagerly await this weekly ritual, watching in awe as Grandma skillfully shaped the dough into pillowy-soft morsels and carefully lowered them into the hot oil. The sizzle and the golden hue that would emerge never failed to captivate me. Grabbing a still-warm Bánh Tiêu, I’d take a bite, savoring the delicate crunch and the comforting sweetness that melted on my tongue. It was a moment of pure joy – a taste of my Vietnamese heritage that has remained a cherished memory to this day.
Why This Bánh Tiêu (Vietnamese Donuts!) Recipe Will Become Your Go-To
The Secret Behind Perfect Bánh Tiêu (Vietnamese Donuts!)
What makes this Bánh Tiêu (Vietnamese Donuts!) recipe so special is the perfect balance of textures and flavors. The dough is light and airy, with a subtle sweetness that’s complemented by the crisp, golden exterior. The key is in the careful proofing and frying technique, which I’ve perfected over the years. By allowing the dough to rise just the right amount and maintaining the optimal oil temperature, you’ll end up with Bánh Tiêu that are simply irresistible.
Essential Ingredients You’ll Need
To recreate the authentic taste of Bánh Tiêu (Vietnamese Donuts!), you’ll need a few key ingredients:
- 2 cups all-purpose flour: This provides the structure and chewiness that’s essential for the perfect Bánh Tiêu texture.
- 1/4 cup granulated sugar: Just the right amount of sweetness to balance the savory notes.
- 1 teaspoon active dry yeast: This helps the dough rise to airy perfection.
- 1/2 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1/2 cup warm milk: Adds moisture and richness to the dough.
- 1 large egg: Contributes to the tender, pillowy crumb.
- 2 tablespoons vegetable oil, plus more for frying: Ensures a crisp, golden exterior.
- Powdered sugar, for dusting: The final touch that adds a delightful sweetness.
Step-by-Step Bánh Tiêu (Vietnamese Donuts!) Instructions
Preparing Your Bánh Tiêu (Vietnamese Donuts!)
With a total time of just 45 minutes (30 minutes of prep and 15 minutes of cooking), this Bánh Tiêu (Vietnamese Donuts!) recipe is a breeze to make. You’ll need a large mixing bowl, a rolling pin, and a heavy-bottomed pot or Dutch oven for frying.
1- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of active dry yeast, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well blended.
2- In a separate bowl, whisk together the 1/2 cup of warm milk, 1 large egg, and 2 tablespoons of vegetable oil. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix until a shaggy dough forms.
3- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic. Shape the dough into a ball, place it in a lightly greased bowl, and cover with a damp towel. Allow the dough to rise for 20 minutes.
4- Once the dough has risen, gently punch it down to release any air bubbles. On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter or biscuit cutter, cut out 12 donut shapes.
5- In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the Bánh Tiêu (Vietnamese Donuts!) to the hot oil and fry for 2-3 minutes per side, until golden brown.
6- Transfer the fried Bánh Tiêu (Vietnamese Donuts!) to a paper towel-lined plate to drain excess oil. Dust with powdered sugar and serve warm, savoring the crisp exterior and soft, pillowy interior.
Pro Tips for Success
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Knead the dough thoroughly to develop the gluten, which will result in a light and airy texture.
- Be patient during the proofing stage – allowing the dough to rise for the full 20 minutes is crucial for the perfect rise.
- Maintain the oil temperature between 350-375°F for evenly cooked Bánh Tiêu (Vietnamese Donuts!).
Serving and Storing Your Bánh Tiêu (Vietnamese Donuts!)
Perfect Pairings for Bánh Tiêu (Vietnamese Donuts!)
These Bánh Tiêu (Vietnamese Donuts!) are delightful on their own, but they also pair beautifully with a variety of beverages and side dishes. Serve them alongside a steaming cup of Vietnamese-style coffee or a refreshing glass of iced tea for a perfect morning or afternoon treat. For a heartier meal, consider pairing the Bánh Tiêu with a savory Vietnamese dish like Bún Chả (Grilled Pork and Noodles) or Phở (Vietnamese Noodle Soup). This recipe makes 12 donuts, so it’s perfect for sharing with family and friends.
Storage and Make-Ahead Tips
Bánh Tiêu (Vietnamese Donuts!) are best enjoyed fresh, but you can easily store them for later. Once cooled, place the donuts in an airtight container and store them at room temperature for up to 3 days. For longer-term storage, you can freeze the donuts for up to 2 months. To reheat, simply place the frozen donuts in a 350°F oven for 5-7 minutes until warmed through.
If you want to get a head start, you can prepare the dough in advance. Make the dough, cover it, and refrigerate it for up to 24 hours. When ready to fry, simply remove the dough from the fridge, let it come to room temperature, and then proceed with the remaining steps.
Variations and Dietary Adaptations for Bánh Tiêu (Vietnamese Donuts!)
Creative Bánh Tiêu (Vietnamese Donuts!) Variations
While the classic Bánh Tiêu (Vietnamese Donuts!) are delicious as is, there are plenty of ways to get creative with this recipe. For a festive twist, try adding a teaspoon of ground cinnamon or cardamom to the dough. You could also fill the donuts with a sweet custard or a savory meat filling for a unique take. Another fun variation is to shape the dough into mini donut holes for a bite-sized treat.
Making Bánh Tiêu (Vietnamese Donuts!) Diet-Friendly
If you’re looking to make this recipe more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend. To make the donuts vegan, replace the egg with a flax or chia seed “egg” (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water) and use a plant-based milk instead of dairy milk. For a lower-carb option, you can substitute the granulated sugar with a zero-calorie sweetener like erythritol or monk fruit sweetener.
Frequently Asked Questions
Q: Can I substitute the all-purpose flour with a different type of flour?
A: While all-purpose flour is the traditional choice for Bánh Tiêu (Vietnamese Donuts!), you can experiment with other flours like bread flour or pastry flour. Just keep in mind that the texture and rise may be slightly different.
Q: How do I ensure the Bánh Tiêu (Vietnamese Donuts!) are cooked through?
A: To ensure the Bánh Tiêu (Vietnamese Donuts!) are cooked through, maintain the oil temperature between 350-375°F and fry them for 2-3 minutes per side. The donuts should be golden brown on the outside and fluffy on the inside.
Q: Can I store the Bánh Tiêu (Vietnamese Donuts!) for later?
A: Yes, you can store the Bánh Tiêu (Vietnamese Donuts!) for up to 3 days at room temperature in an airtight container. For longer storage, you can freeze them for up to 2 months.
Q: How many Bánh Tiêu (Vietnamese Donuts!) does this recipe make?
A: This recipe yields 12 Bánh Tiêu (Vietnamese Donuts!). The serving size is one donut per person.
Q: What should I do if my Bánh Tiêu (Vietnamese Donuts!) turn out dense or greasy?
A: If the Bánh Tiêu (Vietnamese Donuts!) turn out dense or greasy, it’s likely due to the oil temperature being too low or the dough not being kneaded enough. Make sure to maintain the oil temperature between 350-375°F and knead the dough thoroughly to develop the gluten.
Bánh Tiêu (Vietnamese Donuts)
- Total Time: 45
- Yield: 12 donuts
Description
Bánh Tiêu (Vietnamese Donuts!) are delightfully crispy on the outside and fluffy on the inside. These traditional fried pastries are a beloved Vietnamese dessert that are perfect for a sweet treat or snack.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup warm milk
– 1 large egg
– 2 tablespoons vegetable oil, plus more for frying
– Powdered sugar, for dusting
Instructions
1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. Add the warm milk, egg, and 2 tablespoons of oil. Using a wooden spoon or your hands, mix until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let rise for 30 minutes to 1 hour, or until doubled in size.
5. Punch down the dough to release any air bubbles. Pinch off small pieces of dough, about 1-2 inches in size, and roll them into balls.
6. In a large pot or Dutch oven, heat 2-3 inches of oil to 350°F. Carefully add the dough balls to the hot oil and fry for 2-3 minutes per side, or until golden brown.
7. Using a slotted spoon, transfer the fried Bánh Tiêu to a paper towel-lined plate to drain excess oil.
8. Dust the warm Bánh Tiêu generously with powdered sugar and serve immediately.
Notes
– For best results, fry the Bánh Tiêu in small batches to maintain the oil temperature.
– Serve the Bánh Tiêu warm, with a side of sweetened condensed milk for dipping, if desired.
– These donuts can be stored in an airtight container for up to 2 days, but are best enjoyed freshly fried.
- Prep Time: 30
- Cook Time: 15
- Category: Pies & Pastries
- Method: Frying
- Cuisine: Vietnamese
Conclusion
Bánh Tiêu (Vietnamese Donuts!) are a beloved part of my cultural heritage, and this recipe allows you to capture that authentic taste and texture right at home. With its delicate crunch, pillowy softness, and comforting sweetness, this treat is sure to become a new family favorite. I encourage you to give this recipe a try and experience the joy of biting into a freshly fried Bánh Tiêu. Don’t forget to share your creations and let me know how they turn out!
