Irresistible Bánh Tiêu Recipe

Introduction

Bánh Tiêu is a delightful Vietnamese fried doughnut, known for its light, airy texture and crisp sesame-coated exterior. This recipe uses simple ingredients and plant-based milk to create irresistibly puffed treats perfect for any time of day.

Ingredients

• 2 cups All-Purpose Flour
• 2 tbsp Sugar
• 1 tbsp Instant Yeast
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1 cup Unsweetened Almond Milk (or any plant-based milk)
• 1 tsp Vanilla Extract
• 1 cup White Sesame Seeds
• 2 cups Oil for Frying

Instructions

1. Step 1: In a large bowl, combine all-purpose flour, sugar, instant yeast, baking powder, and salt.
2. Step 2: Gradually add the unsweetened almond milk and vanilla extract while stirring until a dough forms.
3. Step 3: Knead the dough for 5-7 minutes until it is smooth and slightly sticky, adjusting with flour or almond milk as needed.
4. Step 4: Cover the dough and let it rise in a warm area for about 1.5 hours, or until doubled in size.
5. Step 5: Punch down the risen dough and divide it into 6 equal portions.
6. Step 6: Roll each portion into a ball, then press each ball lightly into the white sesame seeds to coat evenly.
7. Step 7: Flatten each coated ball into discs about 3-4 mm thick, making sure to create a hollow center.
8. Step 8: Heat oil in a deep pan over medium heat; test readiness by dipping a chopstick—bubbles should form around it.
9. Step 9: Fry each disc for 10-14 seconds, flipping every 5-7 seconds, until they turn golden brown and puff up.
10. Step 10: Remove the fried bánh tiêu and drain on paper towels. Allow them to cool for about 5 minutes before serving.

Tips & Variations

• For a richer flavor, substitute part of the plant-based milk with full-fat coconut milk.
• Be sure oil is at the right temperature; too hot and the bánh tiêu will burn, too cool and they won’t puff properly.
• If you prefer a sweeter doughnut, increase sugar to 3 tablespoons.
• Add a pinch of cinnamon or nutmeg to the dough for a subtle spice twist.

Storage

Store leftover bánh tiêu in an airtight container at room temperature for up to 2 days to maintain crispness. To reheat, briefly warm them in a preheated oven at 350°F (175°C) for 5 minutes to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, regular cow’s milk can be used if you are not avoiding dairy. Plant-based milk simply adds a dairy-free option with a mild flavor.

Why does my bánh tiêu not puff up when frying?

This usually happens if the oil is not hot enough or the dough discs are too thick. Make sure your oil is adequately heated before frying and keep the disc thickness around 3-4 mm for the best puff.

Irresistible Bánh Tiêu Recipe

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★★★★★

4.6 from 136 reviews

Irresistible Bánh Tiêu is a traditional Vietnamese fried doughnut known for its light, fluffy texture and a delightful hollow center. Coated with white sesame seeds and subtly flavored with vanilla, these airy treats are perfect for a sweet snack or breakfast. The recipe uses plant-based milk and is deep-fried to golden perfection, making it both flavorful and visually appealing.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 bánh tiêu 1x
• Category: Snack
• Method: Frying
• Cuisine: Vietnamese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour
• 2 tbsp Sugar
• 1 tbsp Instant Yeast
• 1 tbsp Baking Powder
• 1 tsp Salt

Wet Ingredients

• 1 cup Unsweetened Almond Milk (or any plant-based milk)
• 1 tsp Vanilla Extract

Coating and Frying

• 1 cup White Sesame Seeds
• 2 cups Oil for Frying

Instructions

1. Combine Dry Ingredients: In a large bowl, mix together all-purpose flour, sugar, instant yeast, baking powder, and salt until well combined to ensure even distribution of leavening agents.
2. Incorporate Wet Ingredients: Gradually add unsweetened almond milk and vanilla extract into the dry mixture, stirring continuously to form a cohesive dough.
3. Knead the Dough: Knead the dough for 5-7 minutes on a floured surface until it becomes smooth and slightly sticky. Adjust consistency by adding small amounts of flour or almond milk as needed.
4. Let the Dough Rise: Cover the dough with a damp cloth or plastic wrap and allow it to rise in a warm area for about 1.5 hours, or until it doubles in size. This fermentation step is crucial for the airy texture.
5. Divide and Shape: Once risen, punch down the dough to release air, then divide it into 6 equal portions. Roll each portion into a ball.
6. Coat with Sesame Seeds: Roll each dough ball in white sesame seeds, pressing lightly so the seeds adhere well to the surface.
7. Form Discs with Hollow Center: Flatten each coated ball into a disc approximately 3-4 mm thick. Press gently in the center to create a hollow or indentation, which helps in puffing when fried.
8. Heat Oil for Frying: Pour 2 cups of oil into a deep pan and heat over medium heat. Test oil readiness by dipping a chopstick; bubbles rising around it indicate proper temperature.
9. Fry the Doughnuts: Carefully place each disc into the hot oil and fry for 10-14 seconds, flipping every 5-7 seconds to ensure even, golden browning and puffing.
10. Drain and Cool: Remove the fried bánh tiêu and place them on paper towels to absorb excess oil. Allow them to cool for about 5 minutes before serving to enjoy their perfect texture and flavor.

Notes

• Using plant-based milk like almond milk keeps the recipe vegan-friendly and adds a subtle nuttiness.
• Ensure oil is at the right temperature (around 350°F or 175°C) to achieve puffiness without burning.
• Punching down and letting the dough rise properly is essential for the airy hollow center characteristic of bánh tiêu.
• Adjust frying time slightly based on the thickness of your discs and oil temperature for optimal results.

Keywords: Bánh Tiêu, Vietnamese doughnut, fried dough, sesame seeds, vegan snack, plant-based dessert