Tessa’s Recipe Rundown
Taste: Since the doughnuts themselves aren’t very sweet, the sugar coating balances everything out into a perfectly sweet bite.
Texture: Crunchy sugar coating on a golden brown doughnut, with a slightly crisp exterior and a fluffy, light interior. Heaven!
Ease: Super simple and ready in just 1 hour!
Why You’ll Love This Recipe: Quick, homemade, delicious copycat recipe that will totally satisfy your craving.
This post may contain affiliate links. Read our disclosure policy.
Homemade Chinese Doughnuts bring the nostalgic buffet classic straight to your kitchen – no takeout required!
Most recipes utilize store-bought refrigerated tubes of biscuit dough, but I wanted a from-scratch version. So, I went to work in the kitchen to perfect a homemade version.
This recipe is sort of a sweet biscuit dough variation, deep fried, and finished with a generous sugar coating – all made with simple pantry staples. The exterior crunch is marvelous, and the inside is soft and tender.
Free Baking Science Mini-Course!
From cookies that spread to undercooked brownies, this FREE 5-day Baking Science course helps you conquer common baking challenges and make bakery-worthy treats every time.
These sweet treats are simple to make, ready in 1 hour, and they’re even egg-free! Serve with a scoop of vanilla ice cream for the best dessert ever.
Sprinkle of Science
How to Make Chinese Doughnuts
What are Chinese Donuts?
Chinese Doughnuts are the round Americanized versions of the traditional fried Chinese sweets known as youtiao. Common in most American Chinese restaurants (especially buffets), they are the perfect sweet treat after a big dinner.
Can I Substitute the Milk?
I recommend using whole milk in this recipe. Using 2% milk, 1% milk, or vegan milks may change the flavor and richness of the doughnuts, so it’s worth the extra trip to the store for whole milk.
Do I Really Need to FRY These Doughnuts?
Chinese Doughnuts are definitely best when fried in oil. If you want to experiment with air frying or baking, note that the texture and appearance of your doughnuts will be more biscuit-like.
Tips for Frying Doughnuts
- Use a thermometer for the oil. Always use a deep fry thermometer to ensure your oil is at the perfect temperature throughout the process.
- Be sure your oil is at 350°F to avoid greasy, over-browned, or undercooked doughnuts. I preheat mine 5–10°F hotter to offset the temperature drop upon adding the dough. Adjust your stove slightly as needed throughout the frying process to ensure your temperature is consistent. Note: never leave hot oil unattended.
- I recommend using a Dutch oven for frying. They’re heavy and sturdy, and the size and shape help avoid oil splatter.
Which Oil for Frying?
I recommend using canola oil here, but any neutral oil with a high smoke point (such as vegetable oil) should work just fine. Avoid flavored oils or oils with a low smoke point, such as olive oil.
How to Tell When Chinese Doughnuts are Cooked?
Use a cake tester or toothpick to check the middle of your doughnuts for doneness.
How to Store Chinese Doughnuts
As with any fried foods, Chinese Doughnuts don’t keep well. Once fried, these are best served the same day. Store leftovers inside an airtight container at room temperature for up to one day.
More Recipes You’ll Love:
- Old-Fashioned Sour Cream Doughnuts
- Krispy Kreme Copycat Glazed Doughnuts
- Classic Cake Doughnuts
- Pumpkin Old Fashioned Doughnuts
Homemade Chinese Doughnuts
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
- 2 cups (255 grams) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon fine salt
- 2 1/2 teaspoons baking powder
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 3/4 cup (170 grams) whole milk
- Canola oil for frying
- Granulated sugar, for coating
Instructions
- Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
- Meanwhile, in the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. You can also do this by hand with a pastry blender. Stir in the milk until combined.
- Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.
- Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.
- While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
I followed the recipe to the letter and only ended up with a heavy fried dough ball. How disappointing? At the very least, I was hoping for a more doughnutty texture. What’s worse, is they didn’t look anything close to what you’ve pictured.
Great story! I had an aunt like this. They knew her name. if she did not finish her food she would sneak it in her purse. they would try and catch her,ha! Anywho…the Chinese lady said they were Pillsbury biscuit…even easier.
Hi Tessa, fast question, there is any problem if I use salted butter for these ones?
Love you blog with my heart and soul!
Just made one and it fell apart in the pan. Big disappointment. So I rounded out the rest to be smaller balls and they cooked on the outside faster and they’re dark with one half falling apart. I put th dough in the freezer to freeze it. I’m very disappointed because I was trying to make these real quick as something to snack on while making shortcake. It’s like as if I’m better off buying canned biscuits from the store. Hopefully this chilling the dough method works. …….
Hi Danielie, are you gauging your oil temperature with a thermometer? Sounds like the temperature was off.
Can i use 1% low fat milk instead of whole milk, and can i use regular cubed butter
I am so sorry for your loss. I love these, too. I have developed a dairy allergy and Interstitial Cystitis which limits my food selections. Would it be okay if I tweak the recipe?
Thank you, Karen. I’m not sure, I’ve only made the recipe as written. If you tweak it let me know how it turns out!
I made them with almond milk and plant based butter and they were fantastic.
Chinese restaurants in my area used canned biscuits. I always wondered how they made them and watched them one day. They buy the pillsbury brand small biscuits. Deep fry and roll in sugar. I like your version though. I know what’s going in them! Thanks for sharing your recipe!
Am I blind? I don’t see flour listed in ingredients.
It’s the 1st ingredient.
It’s yummy thanks my maa loves it like cook it again baby
I’ve never tried making my own douhnuts before, sounds like fun. Thanks for sharing.
Simon
I have a question can you use water instead of milk if you don’t have any at the moment?
It’s worth the trip to the store to get milk for this recipe, they definitely won’t be the same with water.
I love this recipe!!! … I haven’t actually made it yet, but it’s very high on the list! I’m very excited that I can make doughnuts without a deep fryer or a special pan or something (and I looooove sugar doughnuts!).
You rock!