Youtiao, Chinese Doughnuts, Fried Breadsticks Recipe

Youtiao, also known as Chinese doughnuts or fried breadsticks, is a beloved breakfast staple across many Asian cultures. Crisp on the outside and fluffy on the inside, these golden sticks are often served with warm soy milk or congee. This homemade version is incredibly tasty—light, airy, and delightfully savory with just the right chew. But beyond their flavor lies a deeper cultural story rooted in history and symbolism.

There’s a fascinating legend behind Youtiao. According to historical accounts, Qin Hui and Lady Wang were among the most reviled couples of the Song Dynasty. They are infamous for betraying China’s national hero, General Yue Fei, by conspiring with foreign invaders.

The people despised the treacherous couple so much that they began making dough effigies—two pieces stuck together—symbolizing Mr. and Mrs. Qin. These were then deep-fried in oil as a symbolic act of protest and justice. That’s how the tradition of Youtiao was born.

Youtiao Recipe

Serves: 6 to 8 pieces
Prep Time: 30 minutes
Rest Time: Overnight, plus 2 hours 15 minutes
Cook Time: 30 minutes

For the dough:
2 cups (240g) all-purpose flour, sifted
1 1/2 tablespoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup (177 ml) cold milk (start with 1/2 cup and adjust as needed based on humidity)
1 tablespoon oil

Others:
4 cups cooking oil, for frying
2 tablespoons all-purpose flour, for dusting

Youtiao Instructions

1. Make the dough:

• In a large mixing bowl, combine sifted flour, baking powder, baking soda, and salt. Mix lightly.
• Add the egg and oil, mix again. Pour in the milk and mix until a shaggy dough forms.
• Knead for about 3 minutes until a soft dough ball forms. Cover with plastic wrap and let rest for 15 minutes.

2. Knead and rest:

• Knead the dough again for 2 minutes until smooth.
• Place the dough in a large Ziploc bag and refrigerate overnight.

3. Bring dough to room temperature:

• The next day, remove the dough from the fridge and let it sit at room temperature for 2 hours.

4. Shape the dough:

• Lightly dust your work surface with flour.
• Place the dough on the surface and fold it once. Gently pat and roll it into a rectangle about 1/2 inch thick, 4 inches wide, and 14–16 inches long.
• Cut into 1-inch wide strips.

5. Form the Youtiao:

• Dip a chopstick in water and gently press it down the center of each strip (this helps two strips stick together).
• Lightly flour the sides to prevent sticking.
• Stack the strips in pairs. Use a chopstick to firmly press a line down the center of each pair. Lightly stretch each one to about 8 inches long.

6. Fry the dough:

• Heat 4 cups of oil in a large pot over medium heat to 375°F (190°C).
• Gently lower one piece of dough into the oil and fry, turning constantly, until golden and puffed—about 3 minutes.
• Repeat with the remaining dough.

Tips & notes

• Use cold milk: It helps slow down gluten formation and creates a tender dough. Or, replace it with cold water.
• Rest time matters: Overnight rest in the fridge helps develop flavor and elasticity.
• Maintain oil temperature: Use a thermometer and keep the oil around 375°F for even cooking and puffing.
• Youtiao is best fresh: Serve warm for maximum crispness.