Chinese savoury doughnut

Chinese savoury doughnut

By
From
Hong Kong Diner
Serves
4
Photographer
Kris Kirkham

Note: allow at least one day for preparation.

Ingredients

Quantity Ingredient
extra flour and baking powder, for dusting
1 litre vegetable oil, for frying, plus extra for oiling the dough

The dough

Quantity Ingredient
500g medium-gluten wheat flour, (swapsies: plain flour/all-purpose flour)
1/2 teaspoon salt
10g baking powder
50g salted butter
1 egg
250ml warm water

Method

  1. Put all the dough ingredients into the bowl of an electric mixer fitted with a dough-hook attachment and knead on a low speed for 1–2 minutes. Then turn the speed up to medium and knead for a further 3 minutes, until the dough is smooth. Dust 1 tablespoon of extra flour around the edges of the bowl to help bring the sticky dough off the sides, then tip the dough out on to a lightly floured surface. Knead it lightly with your hands for a minute, then put it back into the bowl and lightly rub it with 1 tablespoon of oil. Cover with a damp cloth and leave to rest for 10–15 minutes.
  2. Dust a 35cm baking tray lightly with flour. After the dough has rested, tip it out on to a floured surface and roll it into a 5mm thick rectangle, roughly the size of the baking tray. Lay the flattened rectangle of dough on the tray, cover with cling film, then place in the fridge for 8 hours minimum, or overnight.
  3. Now remove the cling film, dust the top of the dough with an additional 5g of baking powder, and rub it lightly all over the dough. Wet your hands with a little cold water and lightly rub over the dough once more with your wet hands. Using a knife or a dough cutter, cut the dough into roughly 4 x 2cm strips. To make one doughnut, lay one strip directly over another (making sure that the surfaces with the extra baking powder are on the inside of the dough ‘sandwich’), then press down in the centre all along the length of dough with a thin chopstick or the back of a knife to stick the 2 pieces together before frying.
  4. Half-fill a wok or deep-fryer with vegetable oil and heat to 180°C, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or so, the oil is hot enough.
  5. Pick up the prepared strips and give the ends a light pull away from each other to stretch out the dough, then carefully lay them in the oil and hold them down with tongs or chopsticks so that they puff up as quickly as possible. Gently turn them around in the oil so they cook evenly. The dough sticks should bubble up and become airy very quickly. Deep-fry until golden brown all over. Then remove and drain on a few sheets of kitchen paper. These are traditionally served alongside a bowl of congee for some seriously savoury carb loading.
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