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Bánh Tiêu

Hollow Vietnamese donuts with a crispy exterior and airy center, traditionally enjoyed with sweet soy sauce.

50 minMediumServes 12200 cal/serving

VietnameseDessertStovetopVegetarian

Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp instant yeast
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 egg
  • 1/2 cup water, lukewarm
  • 2 tsp butter, melted
  • 1/4 tsp vanilla extract
  • 3 cups vegetable oil for deep frying
  • 1/2 cup sweet soy sauce or condensed milk
  • 1/4 cup sesame seeds for topping, toasted

Instructions

  1. 1

    In a small bowl, combine 1 tsp instant yeast, 2 tbsp sugar, and 1/2 cup water, lukewarm. Let sit for 5 minutes until foamy.

  2. 2

    In a large bowl, mix 1.5 cups all-purpose flour, 1/4 tsp salt, 1 egg, 2 tsp butter, melted, and 1/4 tsp vanilla extract.

  3. 3

    Add the yeast mixture and stir until a soft, slightly sticky dough forms.

  4. 4

    Knead by hand or with a mixer for 5-7 minutes until the dough is smooth and elastic.

  5. 5

    Cover with a damp cloth and let rise in a warm place for 1-1.5 hours until doubled in size.

  6. 6

    Punch down the dough and knead briefly. Divide into 12 equal portions and roll each into a ball.

  7. 7

    Place balls on a parchment paper-lined tray, cover with a damp cloth, and let rise for 30-45 minutes.

  8. 8

    Heat 3 cups vegetable oil for deep frying in a deep pot or wok to 350°F.

  9. 9

    Carefully place the dough balls into the hot vegetable oil for deep frying, a few at a time.

  10. 10

    Fry for 1-2 minutes per side until golden brown. The donuts should puff up and become hollow inside.

  11. 11

    Remove with a slotted spoon and drain on paper towels.

  12. 12

    While still warm, pierce the side of each donut with a toothpick and drizzle with 1/2 cup sweet soy sauce or condensed milk. Sprinkle with 1/4 cup toasted sesame seeds for topping.

  13. 13

    Serve immediately while warm.

Questions

Can I make Bánh Tiêu dairy-free?

Yes. The dairy in this entry is 2 tsp butter, melted, 1/2 cup sweet soy sauce or condensed milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sweet soy sauce or condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Bánh Tiêu gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour, 1/2 cup sweet soy sauce or condensed milk. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Bánh Tiêu keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Bánh Tiêu?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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