Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu)

Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu)

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.

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.

Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu) - Activate Yeast
Activate dry yeast with a bit of water and sugar. How it looks after 10 minutes.

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.

Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu) - Add Yeast Mixture to Flour Mixture
Add activated yeast to the flour mixture along with additional water.
Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu) - Dough Texture
The dough should be wet and sticky. Don’t worry. We’ll add more flour when rolling.

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.

Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu) - Texture after Proofing
This is the texture you are aiming for after it has rested and risen for two hours.

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.

Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu) - Dust the dough and divide
Dust dough with reserved flour to prevent sticking. Divide into 5-7 equal pieces.

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.

Vietnamese Hollow Donut with Yeast Recipe (Bánh Tiêu) - Coat Dough with Sesame Seeds
Divide the dough evenly

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.

Deep frying banh tieu
Deep frying Banh Tieu
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Link nội dung: https://trungtamgiasuhanoi.edu.vn/banhs-donut-a71257.html