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Ba'nh Tieu Hollow Donut Recipe

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This recipe for Ba'nh Tieu Hollow Donut is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
253 g All purpose flour
50 g Sugar
5 g Salt
7 g Instant yeast
3 g Baking Powder
138 g Whole milk
5 g Vanilla extract
Directions:
Directions:
Combine all the ingredients together in a bowl to form a smooth dough. Dough should be slightly sticky.

Using your hands, knead the dough until it is soft and smooth, for 5-7 minutes. Let rest / set for 30 minutes. (If making more than a double batch use bakers' math to use less salt, BP, yeast etc.)

Divide dough into 6 equal portions. Then, roll the dough into 6 smooth balls. Roll the dough balls into raw white sesame seeds, then flatten dough balls into discs. Using a rolling pin, roll the dough out into thin flat disks about 4mm thick. (50 g balls)

Heat frying oil in a deep pot on medium heat. Once the oil is hot, carefully add one disc of dough to it. Flip the disc using two wooden spatulas (or chopsticks) every 5-7 seconds. The disc will start to take a golden-brown color and puff up like a balloon. Constant movement of oil to create an even puffiness. Once golden brown, remove the donut from the oil using a slotted spoon and transfer it to a plate line with a kitchen paper towel to remove excess oil. Repeat with the remaining discs.

Let the donuts cool for at least 5 minutes before enjoying! These donuts are best served the same day but will keep for up to 2 days in an airtight container at room temperature.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40-50 mins plus fry time

 

 

 

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