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Here's a very old video to show you how fun and cool it is to see the dough inflate. Sorry for the shakiness. Deep-frying with one hand and recording with the other was quite tricky.
We are experiencing a major storm. Roads are flooded. Most people are tucked away indoors. It's times like these when frying up Vietnamese Hollow Donuts (Bánh Tiêu) sounds like a really great idea. What better way to enjoy the view of my neighbor's trash can flying down the street in a heavy downpour than with a warm Bánh Tiêu in hand?
What is Bánh Tiêu
Bánh Tiêu is one of my favorite Vietnamese desserts. It’s a Vietnamese hollow donut with a crispy sesame seed crust. What sets it apart from traditional western donuts is the airy and soft hollow interior and the fragrant sesame seed crust. In Vietnam, it is often sold as street food and enjoyed as is or filled with sweet sticky rice (Xôi). Bánh Tiêu is not too sweet, making it very easy to scarf down a bunch at once...something I’m not ashamed to admit.
What is Bánh Tiêu Made of
Bánh Tiêu is made from bleached wheat flour/all-purpose flour, salt, sugar, baking powder, and whole milk. It’s coated with white sesame seeds, flattened into a disk then deep-fried in oil until golden brown. Other Bánh Tiêu recipes use water instead of milk, but milk yields a much softer texture. Highly recommended!
Vietnamese Hollow Donut (Bánh Tiêu)
Baking Powder
To make the donut poof up like a balloon, we are using only baking powder in the dough. There is no need for yeast here. Can you use baking soda instead? No. Baking soda requires an acid to activate and there is no acid here.
Deep Frying
To fry the donuts, I’m using vegetable oil. You can use other neutral oil if preferred. The temperature of the oil is extremely crucial to a successful Bánh Tiêu. I use a thermometer to keep the oil temperature at around 360°F but you may find that you have to adjust the heat accordingly.
You want the oil hot enough that it takes only 5 seconds for the dough to float to the top and start inflating. Because the dough is flattened, it only takes about 1 minute for the dough to cook completely. If it takes longer than that, the oil temperature is too low. Low oil temperature won’t inflate the dough as it should and it will change the texture of the finished Bánh Tiêu. Increase the temperature in this case. If it’s shorter than 1 minute, the oil temperature is too high. This will burn and darken the outside without cooking all the way through. You will need to decrease the temperature.
When deep frying, make sure you flip the dough every few seconds for even cooking. If you are using chopsticks to flip the donut, be careful not to puncture them. If possible, use two spatulas or two large spoons for flipping instead. If you do accidentally puncture the Bánh Tiêu, it’s not a big deal. It will not look as pretty, but it will not deflate.
Divide the dough into 5 equal pieces.
Roll the dough ball in sesame seeds then flatten with a rolling pin.
Yield 5Author Vicky PhamPrep time5 MinCook time15 MinInactive time1 HourTotal time1 H & 20 M
Vietnamese Hollow Donut (Bánh Tiêu)
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 makes 5 medium-sized Bánh Tiêu.Ingredients
Instructions
- In a bowl of a stand mixer, whisk together flour, sugar, salt, and baking powder until combined. Add milk and knead the dough with a hook attachment until it comes together and pulls away from the sides of the bowl. If the dough isn't coming together, add ½ teaspoon of milk at a time, continue to knead for one minute. The dough should be sticky and leaves small traces of dough stuck to your hands, but it's still manageable.
- Transfer the dough to a well-oiled bowl. Cover tightly with plastic wrap and place it in a warm place such as the oven with the lights on for one hour. The dough will not change much in size. It simply needs to rest.
- Lightly dust your work surface and hands with additional flour to prevent sticking. Divide the dough evenly into 5 equal balls. Roll each ball into a bowl of sesame seeds until completely covered. Flatten the dough with rolling pin to make thin round discs about 2-3 mm thick (about the stack of two quarters). Dust the disc lightly to prevent sticking.
- Fill a medium pot or wok with 2 inches of vegetable oil then heat to 360°F. Deep-fry the dough one or two at a time if space allows. It should start to rise from the oil within 3 seconds and start to inflate. Use two spatulas or large spoons to continuously flip the dough for even cooking. Be careful not to puncture the puff but if you do, it's ok. It will not deflate. It should take about 1 minute to cook completely with a light golden brown crust. If it takes longer than that, oil is too warm. This will change the texture and absorb too much oil. Increase the temperature. If it takes less than that, oil is too hot. This will burn the outside before it gets enough time to inflate. Decrease the temperature. After one minute, transfer to a wire rack to drain off excess oil. Repeat with the remaining dough.
Recommended Products:
Wire Rack
Nutrition Facts
Calories
190Fat
7Sat. Fat
1Carbs
40Fiber
2Net carbs
37Sugar
13Protein
6Sodium
347Cholesterol
0The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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