Ingredients
Dough Ingredients
- 2 cups (280 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 3/4 tsp instant yeast
- 3/4 tsp baking powder
- 1/4 tsp salt
- 10 tbsp (150 ml) unsweetened almond milk at room temperature (or other plant-based milk)
- 1/2 tsp vanilla extract
Topping
- 1/4 cup (35 g) white sesame seeds
Frying
- 1 1/2 cup (355 ml) oil for frying (such as vegetable or peanut oil)
Instructions
- Mix dry ingredients. Whisk together the flour, sugar, instant yeast, baking powder, and salt in a large mixing bowl until combined.
- Add wet ingredients. Pour in the almond milk and vanilla extract, then mix with a spoon to form a dough.
- Knead the dough. Knead by hand for 5-7 minutes until the dough is soft, smooth, and slightly sticky, similar to pizza dough consistency. Adjust by adding small tablespoons of flour or almond milk if necessary.
- Proof the dough. Cover the dough with plastic wrap and let it rise in a warm place or an oven with the light on for about 1 hour and 30 minutes, until doubled in size.
- Divide into balls. Punch down the dough and divide it into 6 equal balls.
- Coat with sesame seeds. Roll each ball into the white sesame seeds, pressing gently so seeds adhere.
- Flatten into discs. Using a rolling pin, flatten each sesame-coated ball into a disc about 3-4 mm thick.
- Rest the discs. Allow the flattened dough discs to rest for at least 10 minutes to help them puff up during frying.
- Heat the oil. Heat approximately 2 cups of oil in a deep saucepan over medium heat for 5 minutes; test temperature with a wooden chopstick – bubbles around it indicate readiness.
- Deep fry the discs. Carefully add one disc to the hot oil, flipping every 5-7 seconds with wooden spatulas or chopsticks until golden brown and puffed like a balloon.
- Remove and drain. Transfer fried donuts to a plate lined with paper towels to absorb excess oil.
- Cool and serve. Let the donuts cool for at least 5 minutes before enjoying. Best eaten the same day but can be stored up to 2 days in an airtight container at room temperature.
Notes
- Adjust almond milk quantity according to flour brand; dough should be slightly sticky to help sesame seeds stick.
- Let the flattened dough rest at least 10 minutes before frying to ensure the donuts puff properly.
- Keep an eye on oil temperature to avoid burning or undercooking; maintain medium heat.
- Store leftover donuts in an airtight container at room temperature for up to 2 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Vietnamese
- Diet: Vegan
