Bánh tiêu, hollow donut, is a Vietnamese dessert made with baking powder and sesame. The dough is rolled out and fried, and it puffs up in the oil. How thin you roll it decides whether the donut ends up hollow or still has some filling inside. Plan ahead: the dough rests for about 1 hour. Ingredients Makes about 10 small donuts. 100 ml water 180 g flour ½ teaspoon baking powder 1 teaspoon yeast 2 tablespoons sugar A little water and a little vanilla Sesame 5 tablespoons cooking oil, for frying How to make bánh tiêu 1. Make the dough Dissolve the sugar, yeast, baking powder and vanilla in the water. Pour the water into the flour and mix well with a spoon or chopsticks until the mixture turns sticky. If the dough is too wet or too dry, add flour or water. Knead it by hand or with a kneading machine so the dough becomes elastic. Put the dough in a bowl, cover it and leave it to rise for about 1 hour. 2. Divide, coat with sesame and roll out Once the dough has risen, split it into small parts. Coat each one with sesame, shape it into a ball and roll it out. 3. Fry Heat the cooking oil in a pot or pan. When the oil is hot, add the pieces of dough one at a time. Turn to low heat and fry the donuts until cooked. Avoid frying on high heat: the donuts won’t puff up and will burn. The donuts slowly puff up. When they are cooked, lift them out into a basket to drain the oil. Eat them hot or cool. The author suggests pairing them with steamed rice cake. Tips from the author Different brands of flour absorb water differently. Keep adding flour if the dough is too wet. Roll the donuts thin and they come out hollow. Roll them thick and they still have filling inside, which the author finds more delicious. Share:
