Youtiao or Chinese Fried doughnuts serves on a plate.
A Nyonya in UK, Breakfast, Culture, Recipes, Snack

Youtiao Chinese Doughnut – Vegan

Youtiao, or Chinese doughnut is an easy snack to make.

No Yeast! No Oven! Super fluffy and crispy! It’s vegan, too.

It uses only 6 ingredients commonly found in the kitchen. We have 4 simple tricks to make this really easy.

You Tiao (油条), or we call it You Zha Gui (油炸鬼) in Cantonese, or You char kueh in Hokkien. We usually have it for breakfast or for a snack during tea time.

The ingredients are easily found in your kitchen. The secret  to making it is not to handle the the dough too much so that it is not tough.

I have tried making it using yeast, but it was a bit too much work. With this method, it is so easy and I can make it before hand and fry it the next day, without the risk of over-proofing.

I hope you like this recipe.   Oh ya, you can have this with the home made soy milk as well.

Do subscribe and share this recipe. If you made it, show yours here or tag me on Instagram @mynyonyarecipe.


Chinese Youtiao [No Yeast! No Oven] Super fluffy and crispy!

Youtiao, or Chinese doughnut is an easy snack to make. It uses only 6 ingredients commonly found in the kitchen. We have 4 simple tricks to make this really easy
Prep Time30 minutes
Cook Time15 minutes
Resting time2 hours
Total Time2 hours 45 minutes
Course: Breakfast, Snack
Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian
Keyword: cakwe, Chinese bread sticks, Chinese crullers, fried doughnut, no-yeast doughnut, Youtiao
Servings: 5 peices


  • 1 Mixing bowl
  • 1 Rolling Pin optional
  • 1 frying pan for deep frying
  • 1 pair of chopsticks or tongs
  • 1 sieve or strainer


  • 250 g Plain flour
  • ½ tsp Salt
  • 1 tsp Baking powder
  • ½ tsp Bicarbonate of Soda
  • 165 ml Water
  • 1 tsp Cooking oil
  • 1 l Cooking oil for frying


  • In a bowl, combine flour, salt, baking powder, and baking soda. Mix well and add the water to form a dough.
  • Coat the hands with 1 tsp of the oil and lightly knead the dough.
  • Cover with plastic wrap and rest for 20minutes.
  • Remove from the fridge and turn the rested dough onto a floured surface.
  • Gently stretch the dough into a rectangle shape and fold into half from bottom to the top.
  • Then stretch the dough lengthwise and fold it into 3.
  • Repeat and then roll it into a log.
  • Leave it in the fridge for at least 2 hours or overnight.
  • During this time, the dough becomes soft.
  • When the time comes to cook, remove the dough from the fridge.
  • Gently stretch the dough to a long rectangular size 2.5cm or 1 inch thick, 7.5 cm wide and 45cm long. You may use a rolling pin to give an even thickness.
  • Leave the dough to rest while you prepare the cocking oil.
  • Pour the cooking oil into a pan to at least 2.5cm or 1 inch height. Heat the oil to about 180Cto 220C (average tempt is 200C)
  • Then cut the sheet dough crosswise into 5cm or 2 inches strips.
  • Dap the edges of the cut dough with flour to prevent it from sticking.
  • Wet a skewer or a chopstick with water and wet the centre of a piece of the strips. Wet alternate strips.
  • Stack two strips together, and press a chopstick in the middle lengthwise.
  • Hold both ends and stretch the slack strips, then carefully lower it into the oil (be careful not to splash). When it comes up to the surface, roll it around continuously with a pair of chopsticks. Fry the you tiao until it stops expanding and is evenly golden. Repeat the procedure to cook the rest of the dough.
  • Serve hot or cold.


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