recipe

Crispy and Light Youtiao (Chinese Fried Bread)

Name: Crispy and Light Youtiao (Chinese Fried Bread)
Total time: 30 min
Yield: 4
Ingredients: all-purpose flour, 310g (2 1/2 cups); baking powder, 12g (3/4 tbsp); Baking soda, 2g (1/2 tsp); salt, 6g (1 tsp); Milk, 230ml (1 cup); vegetable oil, 20ml (1 1/2 tbsp); Oil for frying,

Total time: 30 mins. + resting time (1H)

Difficulty: Low

Serves: 4 people

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By Ojonugwa Lawrence

These long, airy strips of fried dough puff up dramatically in hot oil, creating a crisp outer shell. Made from pantry basics, such as flour, milk, a touch of leavening, and oil, they come together through a process that feels part baking, part science experiment.

Youtiao can sit beside a warm bowl of porridge, tag along with savory dips, or even sneak into a sweet breakfast situation with a drizzle of honey.

What is Youtiao?

Youtiao is often associated with Chinese cuisine, where it has been a breakfast staple for centuries. Traditionally known as “Chinese crullers,” these fried dough sticks are commonly paired with soy milk or rice porridge. Its roots are firmly planted in China, though variations and adaptations have traveled across East Asia and beyond.

There’s also a bit of folklore attached. One popular story claims youtiao was created as a symbolic protest during the Song Dynasty, shaped to represent two officials and fried as an act of culinary rebellion.

Pro Tips for the Best Youtiao

Skipping resting time is the fastest way to tough dough. The pauses allow gluten to relax, making rolling and shaping much easier.
Lightly brushing the dough prevents sticking and helps create that signature layered puff when frying.
Pressing the center isn’t just decorative, but it helps the two strips cling together and expand properly.
A slight pull right before dropping into oil encourages that dramatic length and airy structure.

Frequently Asked Questions

Can I Make Youtiao Without Milk?

Yes, you can swap the milk for water or a plant-based alternative without ruining the recipe. But the milk adds a bit of richness. If you’re experimenting, try unsweetened soy or oat milk for a closer match. Just avoid anything heavily flavored, as it can interfere with the final taste.

Why Didn’t My Youtiao Puff Up?

This usually comes down to either dough texture or oil temperature. If the dough is too stiff, it won’t expand properly in the oil. Another common issue is skipping the resting stages. Resting helps develop elasticity, which is crucial for that signature puff.

What Should I Serve with Youtiao?

Youtiao pairs beautifully with dishes like congee or soups. It’s excellent for dipping and soaking up flavors. On the sweeter side, it works with honey, sugar, or even chocolate spread.

How to Store Leftovers

Youtiao is best enjoyed fresh, but leftovers can still be salvaged. Let them cool completely before storing to prevent sogginess. Keep them in an airtight container at room temperature for up to a day, or refrigerate for up to two days.

Ingredients

all-purpose flour

310g (2 1/2 cups)

baking powder

12g (3/4 tbsp)

Baking soda

2g (1/2 tsp)

salt

6g (1 tsp)

Milk

230ml (1 cup)

vegetable oil

20ml (1 1/2 tbsp)

Oil for frying

How to Make Youtiao

Step 1

Start by sifting the flour, baking powder, and baking soda into a bowl. Add salt, milk, and vegetable oil.

Step 2

Mix with a spatula until the dough begins to come together. Switch to your hands and knead until smooth and cohesive. Cover the dough with cling film and let it rest for 30 minutes.