I love the smell of food cooking; when the oven opens and it unleashes the enclosed burst of flavors that just hit softly on your face or the refreshing ambience of coffee brewing.
Can you smell it? Can you guess the heavenly smell coming out from that pan? It’s Vietnamese donut bread rising!
Not quite filling like American donuts, the hollow Vietnamese donut goes great with refreshing cup of coffee to start the morning!
Here are some are tips for the recipe:
- We are using active dry yeast for this recipe. Make sure to use warm water to activate the yeast.
- The dough should not be sticky to your hands. If it sticky, add a little more flour.
- The more you flip the donuts, the fluffier they will be. Once dropped into the hot oil, use a chopstick and constantly flipping the dough.
- Fry only one donut at a time.
- The dough gets dry quickly, cover the dough with plastic wrap.
- Use a small saucepan to deep fry so less oil can be use
- 1 teaspoon active instant yeast
- 1 teaspoon sugar
- 2 tablespoon water
- 2 cups all purpose flour (sifted & leveled) + 3 more tablespoon
- ¼ cup addional flour (for dusting)
- ⅓ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla sugar (optional)
- ¾ cup water
- ¼ cup sesame seeds
- Vegetable oil for deep frying (about 3 cups)
- For the yeast: Warm water in a small cup and sprinkle instant yeast over. Add sugar and let it poof up. You should start seeing bubbles appear on top after 10 mins
- For the flour mixture: In a bowl of a stand mixer, combine flour, sugar, baking powder, salt, vanilla sugar. Slowly pour water in the flour mixture. Using a dough hook, knead on low for about 5 minutes until the mixture come together. Cover with plastic wrap and place in oven for at least 1.5 to 2 hours. The dough will double its size
- Remove the dough from the bowl, sprinkles working surface with some flour and knead the dough into a log. Keep kneading the dough back and away from you for a few minutes.
- Divide the dough into 12 equal pieces and shape into balls.
- Dip the balls into sesame seeds and use the palm of your hand to flatten the dough. The flatten you roll, the hollow and puffy your donuts will be. Cover them with plastic wrap.
- In a small saucepan, heat oil until it reaches 350 degrees Farenheit.
- Drop 1 of the donut into the hot oil, the donut will float on top after 5 seconds. Using a chopstick, flip the donut immediately and constantly flipping the donut until golden brown, The more you flip, the fluffy and hollow your donut will be.
- Remove from oil and drain excess oil on a wire rack
- Serve hot with coffee
Adapted from Vicky Pham