Vietnamese Hollow Sesame Donuts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 500 ml water, warm
- 200 g suar
- 1 cube yeast, dry yeast also works
- 1 ½ teaspoon salt
- Sesame, white
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar and salt in a large bowl. Form a hollow in the middle. If necessary, heat water so that it is lukewarm but not boiling. Crumble the yeast into the hollow and mix with a little warm water. Stir gently with a spoon. Let stand for about 15 minutes.
- Now knead the dough. While kneading, keep adding small amounts of the warm water. Not all at once - always gradually. If the dough is nice and smooth and doesn`t stick to your fingers, it`s ideal.
- Cover and let stand in a warm place for about 30 minutes. The dough should double up.
- Shape 16 balls out of the risen dough. Roll out each ball on a surface sprinkled with sesame seeds, they don`t have to be round. The dia is about 10-12 cm.
- Heat the oil for deep frying and place the rolled out sheets of dough in the oil. Then set the heat level to medium so that they don`t get dark too quickly. While frying, turn the rolls several times (approx. 4 - 6 times) until they are evenly golden brown on both sides.
- Drain on enough kitchen paper.
- These rolls are eaten as a snack or as a side dish to various Asian soups.
- If you let them sit for a longer period of time or bite into them, they will collapse a little, which is normal. The dough is crispy on the outside and fluffy on the inside.
- They taste good both warm and cold. To reheat them, you can either put them briefly in the oven or place them on the toaster.
- The stated amount of ingredients makes about 16 Banh Tieus.
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