You know those little delectable puffs of piping hot dough you find sitting under heat lamps at the local Chinese buffet. They call my name over and over. Screaming eat my soft doughy deliciousness. That’s when I knew it was time to make Chinese buffet donuts at home.
Through the process of development we found many recipes that didn’t call for yeast. If your doing a Chinese buffet donut it must have yeast and it needs to be the right dough type. This is not a dense dough. The dough is nice and fluffy!
Frying Chinese Buffet Donuts:
Second, we found having a deep fry thermometer was a must. In order to get the temperature just right and the donuts fully cooked on the inside the thermometer is key. We used vegetable oil however, any oil can be used.
The Chinese buffet donuts are best made on the weekend where there is time for them. Third, donuts take some time to make with the rising of the dough twice this took us over several hours to make, rise, and fry them.
Even though the donuts took a entire evening to make they were completely worth every single second. The light and fluffy dough with the sugar drizzled on the outside. Chinese buffet donuts are fantastic to make ahead and serve up with some easy instant pot pepper beef.
This batch of donuts makes about 15 donuts. Hence, the donuts are fantastic for the entire family. Apparently, the dough can slow rise overnight if you would like to do them in the morning. We did not tested letting the dough rise overnight in the fridge. Our donuts were made the same day as the dough was made.
Chinese Buffet Donuts
- 1/2 cup milk
- 1 teaspoon dry yeast
- 1 Whole Egg
- 1 egg yolk
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 tablespoon butter
- Vegetable oil for frying
- 2 cups sugar; for dusting
- 1 tablespoon olive oil
- Add lukewarm milk to a mixing bowl and sprinkle your yeast on top. In 5 minutes bubbles will start to form on the surface. Once this happens add your eggs, 2 teaspoons sugar, salt, flour, and butter.
- In a bowl of a stand mixer with dough hook knead the ingredients for 10 minutes or until they form a smooth, tacky dough that pulls away from the sides of the bowl. If your dough is too wet, add flour 1 teaspoon at a time until it is the proper consistency.
- Turn the dough onto a flat surface. Use both hands to work it into a nice large ball. Do not flour surface.
- Once you formed a ball, place it in a lightly greased bowl with olive oil and cover it with plastic wrap. Let the dough rest for an hour and a half until the ball has doubled in size.
- Take the total weight of your dough and divide by twelve. You will yield 12 to 15 donuts. Cut the dough into small chunks the weight of your divided by twelve. Work it in a circular motion between the flat work surface and the palm of your hand until a each donut is rolled and compact. If you do use flour here use a very tiny amount on your hands.
- Line a baking sheet with parchment paper. Set all the donuts on it. Cover and let the dough rise again until doubled in size about one hour.
- Place the frying oil into an small pot and heat it to 350 degrees approximately between a 2 and 3 on the stove. It’s best to have a deep frying thermometer that will read the temperature of the oil. Fry no more than two donuts at a time not to crowd the pan.
- Remove the donuts from the oil when they a golden brown in color. Place them on a baking rack to cool slightly. The total cook time for your donuts is about 4 minutes. Before the donuts are completely cooled toll them in the two cups of sugar and set back on the rack.