Name: Chinese Crullers (Youtiao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups Bread flour; 1.5 tsp Baking powder; 0.5 tsp Baking soda; 1 tsp Salt; 1 unit Large egg; 1 tbsp Vegetable oil (for dough); 0.6 cup Water; 2 cups Neutral oil (for frying)

"Experience the ultimate breakfast comfort with these light, airy, and perfectly crisp Chinese crullers. Traditionally paired with warm soy milk or savory congee, these golden batons of fried dough are a beloved staple of street food culture."

Ingredients

Qty	Item
2 cups 300 g	Bread flour
1.5 tsp 6 g	Baking powder
0.5 tsp 2 g	Baking soda
1 tsp 5 g	Salt
1 unit 50 g	Large egg
1 tbsp 15 ml	Vegetable oil (for dough)
0.6 cup 160 ml	Water
2 cups 500 ml	Neutral oil (for frying)

How to Make Chinese Crullers (Youtiao)

In a large bowl, whisk together the bread flour, baking powder, baking soda, and salt.

Create a well in the center of the dry ingredients and add the egg, 1 tablespoon of oil, and water. Mix until a shaggy dough forms.

Knead the dough for about 10 minutes until it is smooth and elastic. Cover with plastic wrap and let it rest in the refrigerator for at least 4 hours, or ideally overnight, to allow the gluten to relax.

Remove the dough from the refrigerator and let it come to room temperature for 30 minutes. Do not knead the dough again at this stage.

On a lightly oiled surface, roll the dough into a long rectangle about 1/4 inch thick and 4 inches wide.

Cut the rectangle into strips approximately 1 inch wide.

Stack two strips on top of each other. Take a skewer or chopstick and press down firmly lengthwise in the center of the stack to bind the two pieces together.

Heat the frying oil in a wok or deep pot to 375°F (190°C).

Gently hold the ends of a paired strip, stretch it to about double its length, and carefully drop it into the hot oil.

Use chopsticks to continuously roll and flip the dough in the oil. This allows it to expand rapidly and evenly. Fry for 2-3 minutes until golden brown and airy.

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Resting the dough is non-negotiable; if the gluten is too tight, the crullers will not stretch or puff up properly.
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Ensure the oil temperature stays consistent; if it is too cold, the dough will absorb too much oil and become heavy.
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Constant flipping in the oil is the secret to the hollow, airy interior characteristic of authentic Youtiao.
·
Avoid using too much flour when rolling out; use a light coating of oil on your hands and surface instead.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour provides a better chew and structure due to its higher protein content.

Why didn't my Youtiao puff up in the oil?

This usually happens if the oil isn't hot enough or if the dough wasn't rested long enough to allow the leavening agents to work.

Can I make the dough ahead of time?

Absolutely. The dough is best when rested overnight in the fridge, which develops better flavor and texture.

What is the best way to reheat leftovers?

Reheat them in a 350°F (175°C) oven or air fryer for 3-5 minutes to restore their crispiness.

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