One of my favorite desserts is Taiwanese Donuts, which are fluffy on the inside, and crispy on the outside.
Taiwanese Donuts are deep-fried till golden brown and coated in sugar. Unlike western donuts, they are not heavy, since it is not a cake batter consistency, but instead, imagine deep-fried milk bread.
I grew up eating Taiwanese donuts, and I cannot wait for you to try this delicious recipe that you can also share with your family!
Taiwanese Donuts is a recipe created by my mom!
I will be the first to admit; I am not the best when it comes to making desserts. The precise measurement and the resting time give me SO much stress. But I am proud to say this Taiwanese donut recipe is super easy and is fail-proof, so you can also recreate it at home.
The only hard part is the resting time in between, but other than that, this recipe is straightforward and easy to do!
I highly recommend enjoying Taiwnase Donuts while they are hot and fresh!
Since they are deep-fried, the these tastes best the day of. However, if you have any leftovers, you can store them in an air-tight container and enjoy them for 2 days.
I am coating Taiwanese donuts today with sugar and cinnamon, but you can change the topping to anything you like! Make sure to toss the donuts in the sugar while the donuts are still hot to ensure that the sugar will stick on evenly on the donut.
Do you want more DESSERT recipes? Here are some of my go-to recipes that you will LOVE!
- Deep Fried Milk (3 Ingredients ONLY!)
- Tangyuan – Glutinous Rice Balls (3 Ingredients!)
- Japanese Caramel Custard Pudding – Purin (5 Ingredients!)
- Brown Sugar Boba (3 Ingredients ONLY!)
Ingredients
- 300g Flour
- 35g Sugar
- 5g Salt
- 30g Yeast
- 100g Milk, 2%
- 2 Eggs, room temperature
- 30g Butter, unsalted and cold
- Add flour, sugar, salt, yeast, milk, and eggs to the stand mixer. Mix until everything is combined. It will be a sticky consistency, but that is normal!
- Next, add butter, and keep mixing for another 2-3 minutes or until everything is fully combined.
- Spread a thin layer of flour to prevent the dough from sticking, and add a little bit of flour to your hands. Form the dough into a smooth ball, then cover and let it rest for 1 hour or until double in size.
- Roll out the dough to around 1 cm thickness, and using a circular mold, cut out 1-inch wide donut holes.
- With the remaining dough, roll it back into a ball, and repeat step 4.
- Let the dough holes rest on parchment paper for around 30 minutes to rise, and leave space between each donut hole.
- Heat up oil to 350F, and add in the donut holes. Make sure not to overcrowd the pan. Let it set for around 30 seconds, and once it doubles in size, let it fry for another 90 seconds, tossing and turning to ensure they fry evenly.
- Coat the donut hole with sugar, and enjoy!
Taiwanese Donuts
Materials
Instructions
- Add flour, sugar, salt, yeast, milk, and eggs to the stand mixer. Mix until everything is combined. It will be a sticky consistency, but that is normal!
- Next, add butter, and keep mixing for another 2-3 minutes or until everything is fully combined.
- Spread a thin layer of flour to prevent the dough from sticking, and add a little bit of flour to your hands. Form the dough into a smooth ball, then cover and let it rest for 1 hour or until double in size.
- Roll out the dough to around 1 cm thickness, and using a circular mold, cut out 1-inch wide donut holes.
- With the remaining dough, roll it back into a ball, and repeat step 4.
- Let the dough holes rest on parchment paper for around 30 minutes to rise, and leave space between each donut hole.
- Heat up oil to 350F, and add in the donut holes. Make sure not to overcrowd the pan. Let it set for around 30 seconds, and once it doubles in size, let it fry for another 90 seconds, tossing and turning to ensure they fry evenly.
- Coat the donut hole with sugar, and enjoy!
