These Chinese sugar donuts are light, airy, and perfectly crisp on the outside, then generously coated in sugar while still warm. Inspired by the beloved dessert found at many Chinese buffets, they have a texture similar to classic fried dough and are incredibly satisfying fresh from the fryer.
Why You’ll Love This Recipe
These donuts are simple to make with pantry-friendly ingredients and no special equipment. The dough comes together quickly, fries up beautifully, and delivers that nostalgic buffet-style flavor at home. They are not overly sweet, making them perfect for dessert or a special treat with tea or coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour – 2 cups (250 g)
granulated sugar – 1/4 cup (50 g), plus 1/2 cup (100 g) for coating
baking powder – 2 teaspoons
salt – 1/4 teaspoon
whole milk – 3/4 cup (180 ml)
unsalted butter, melted – 2 tablespoons (28 g)
vanilla extract – 1 teaspoon
vegetable oil – about 3 cups (720 ml), for frying
Directions
In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt. Stir until evenly mixed.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
Transfer the dough to a lightly floured surface and gently knead for about 1 minute, just until smooth. Do not overwork the dough.
Roll the dough out to about 1/4-inch (6 mm) thickness. Cut into long strips or small rectangular pieces, similar to the shape of traditional buffet-style donuts.
Heat the vegetable oil in a deep pot or heavy skillet to 350°F (175°C). Carefully add a few pieces of dough at a time, avoiding overcrowding.
Fry for 1 to 2 minutes per side, turning as needed, until the donuts are puffed and golden brown.
Remove the donuts with a slotted spoon and drain briefly on paper towels.
While still warm, roll the donuts in the remaining 1/2 cup granulated sugar until evenly coated. Serve warm.
Servings and timing
Servings: 4 to 6 people
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
For a cinnamon twist, mix 1 teaspoon of ground cinnamon into the sugar used for coating.
For extra richness, replace 2 tablespoons of the milk with heavy cream.
For a lighter coating, dust the donuts with powdered sugar instead of granulated sugar.
For bite-sized treats, cut the dough into small cubes before frying.
Storage/Reheating
These donuts are best enjoyed fresh on the day they are made. If you need to store leftovers, place them in an airtight container at room temperature for up to 1 day.
To reheat, warm them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. Avoid microwaving, as it can make them soft and chewy instead of crisp.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 4 hours in advance and keep it covered in the refrigerator. Let it come to room temperature before rolling and frying.
Why didn’t my donuts puff up?
If the oil temperature is too low, the donuts may not puff properly. Make sure the oil stays close to 350°F (175°C).
Can I use low-fat milk?
Whole milk is recommended for the best texture, but low-fat milk can be used if needed. The donuts may be slightly less tender.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work best for frying these donuts.
Can I bake these instead of frying?
Baking will not give the same texture as frying. These donuts are meant to be fried for their signature light and crisp exterior.
How do I know when the oil is ready?
You can test the oil by dropping in a small piece of dough. It should sizzle immediately and rise to the surface.
Can I reduce the sugar?
You can slightly reduce the sugar in the dough, but the sugar coating is key to the traditional flavor.
Are these donuts very sweet?
They are mildly sweet, with most of the sweetness coming from the sugar coating rather than the dough itself.
Can I freeze these donuts?
Freezing is not recommended, as the texture changes significantly once thawed.
What should I serve with Chinese sugar donuts?
They pair well with tea, coffee, or even a light drizzle of honey for extra indulgence.
Conclusion
Chinese sugar donuts are a simple yet irresistible treat that brings the flavors of a classic buffet dessert right into your kitchen. With their airy texture, golden crust, and sweet sugar coating, they are sure to become a favorite for family and friends whenever you’re craving something warm, nostalgic, and delicious.
Chinese sugar donuts are light, crisp, and coated in sugar, just like the nostalgic buffet-style dessert. Made with simple pantry ingredients and no yeast, they come together quickly for an irresistible treat that’s perfect with tea or coffee.
Ingredients
2 cups (250 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (180 ml) whole milk
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying (about 3 cups / 720 ml)
1/2 cup (100 g) granulated sugar, for coating
Instructions
In a large bowl, mix the flour, 1/4 cup sugar, baking powder, and salt.
Add milk, melted butter, and vanilla. Stir until a soft dough forms. Dough will be slightly sticky.
Turn out onto a floured surface and knead gently for 1 minute until smooth.
Roll dough to 1/4-inch thickness and cut into strips or rectangles.
Heat oil in a deep pot to 350°F (175°C).
Fry dough pieces in batches for 1–2 minutes per side, until puffed and golden.
Remove and drain on paper towels.
While still warm, roll donuts in remaining sugar to coat. Serve immediately.
Notes
Maintain oil temperature around 350°F (175°C) for best results.
Do not overcrowd the pan—fry in batches.
Donuts are best eaten fresh; reheating in the oven preserves texture.
Try cinnamon sugar or powdered sugar for coating variations.
