What is Banh Tieu?
Bánh Tiêu is one of my favorite Vietnamese desserts. Often called a Vietnamese hollow donut or Vietnamese beignet, it’s made from flattened dough with a sesame seed coating that is deep-fried until it puffs up like a balloon.
Similar fried desserts can be found in other Southeast Asian and Chinese cuisines.
In Vietnam, bánh tiêu is a popular street food, enjoyed on its own or filled with sweet sticky rice (xôi). Its subtle sweetness makes it the perfect Asian dessert.
Learn how to make it at home with this Bánh Tiêu recipe that uses yeast as the main leavening agent.
- Sugar — The sweetener. I’m using white granulated cane sugar.
- Yeast and Baking Powder— Yeast is the main leavening agent that will make the dough rise and baking powder is our insurance.
- Water — The liquid needed to make the dry ingredients into dough and a little bit of warm water to activate the yeast. Water seems to work better with yeast than milk. If you prefer to use milk for a richer taste, you might want to try the other version of Banh Tieu with only baking powder instead.
- White Sesame Seeds — You can use either plain or roasted sesame seeds.
- Neutral Oil — I’m using vegetable oil to deep fry the dough. You can also use canola oil, peanut oil, sunflower oil, or corn oil.
How to Make Banh Tieu
Step 1: Prepare the Yeast Mixture
In a small bowl, lightly mix together the yeast, a small amount of warm water and a small amount of sugar. Set it aside for 10 minutes to activate or until it becomes foamy.
If using instant yeast, skip this step and add the instant yeast directly into the flour mixture in the next step.
Step 2: Prepare the Flour Mixture
In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
Step 3: Mix and Proof
In a stand mixer with a bread hook, add the yeast mixture, flour mixture, and water (a little at a time), and knead until the dough mostly comes together.
If you don’t have a stand mixer, you can also knead by hand on a lightly floured surface.
Transfer the dough into a lightly oiled bowl, cover it with plastic wrap, and place it in a warm spot (such as an oven with the light on) for two hours. The dough should double in size.
Step 4: Cut the Dough
Once the dough has finished proofing, deflate it and knead it into a log.
Dust your hands and surface with the extra flour to prevent sticking.
Divide the dough into 7-10 equal pieces, then roll them into balls and flatten them as thin as you can with a small rolling pin.
The thinner the dough, the puffier it will get when deep-fried.
Step 5: Sesame Seed Crust
Dip the flattened pieces of dough into a bowl of sesame seeds until they are well covered on all sides. Press the sesame seeds into the dough so they don’t fall off.
Step 6: Frying
Fill a large pot with an inch and a half of vegetable oil and heat it to 350°F. Deep-fry as many as your pot can handle without overcrowding.
Constantly flip the dough for even coloring and cooking. Once they are golden, remove them from the oil and drain them on a wire rack. Allow the bánh tiêu to cool for 3-5 minutes before eating.
