Copycat Chinese Donuts
I learned this little fried treat on a rainy afternoon when I wanted something sweet, quick, and comforting. These copycat Chinese donuts are tiny fried dough balls — crisp and sugared on the outside, tender inside — made with just flour, sugar, and water. They’re perfect when you want a no-fuss dessert or snack that kids and guests will happily eat straight from the paper towel pile.
Why you’ll love this dish
This recipe is the definition of fuss-free comfort baking (frying). With three pantry ingredients and about 20 minutes actual hands-on time, you can have warm, sugared dough bites for breakfast, an afternoon tea, or a last-minute party platter. They’re budget-friendly, kid-approved, and satisfy a sweet craving faster than a trip to the bakery.
“Crispy outside, soft inside — exactly the kind of small indulgence I want with coffee.” — a quick review after trying this recipe
If you enjoy other easy donut projects, you might also like this baked apple cider donuts for a different texture and flavor.
Step-by-step overview
Before you start: this recipe is straightforward — mix dry and wet into a soft dough, form small balls, then deep-fry until golden brown and coat with sugar. Expect a short fry time (about 2–3 minutes per batch) and keep an eye on oil temperature: too hot and the outside burns before the center cooks; too cool and they absorb oil and become greasy. Make one test ball first to dial in your frying time.
What you’ll need
- 1 cup all-purpose flour (for a lighter bite, you can substitute half with cake flour)
- 1/4 cup granulated sugar (plus extra for coating)
- 1/2 cup water (lukewarm helps the sugar dissolve)
Notes: If you need a gluten-free version, try a 1:1 gluten-free flour blend, but expect a slightly different texture. For a richer flavor, replace 1–2 tablespoons of the water with a neutral oil or a beaten egg (this changes texture and will no longer be strictly the original simple recipe).
Step-by-step instructions
- In a mixing bowl, whisk together the flour and sugar so they’re evenly distributed.
- Gradually pour in the water while stirring with a spoon or spatula. Stop when a soft dough forms — it should be slightly tacky but not overly sticky. If it feels dry, add a teaspoon of water at a time; if too sticky, dust with a little flour.
- Heat about 2–3 inches of neutral oil (vegetable, peanut, or canola) in a deep pan to 350°F (175°C). Use a thermometer if you have one.
- Pinch off small pieces of dough and roll into uniform balls roughly 1 inch in diameter. Keeping sizes consistent ensures even frying.
- Carefully lower a few dough balls into the hot oil (do not overcrowd). Fry, turning occasionally, until evenly golden brown — about 2–3 minutes per batch.
- Use a slotted spoon to transfer them to paper towels or a cooling rack to drain. While they’re still warm, toss or sprinkle with extra sugar so it adheres. Serve immediately.
Best ways to enjoy it
Serve these warm with a cup of strong tea, coffee, or soy milk. For a fun platter, offer a small bowl of sweetened condensed milk, honey, or a thin vanilla glaze for dipping. Pair them with fresh fruit for balance — sliced oranges or berries add a bright contrast to the fried sweetness. For brunch, arrange them next to savory items like steamed buns to create a mix of textures and flavors.
Storage and reheating tips
- Short term: Store cooled donuts in an airtight container at room temperature for up to 24 hours to retain some crispness. After that, they start to soften.
- Refrigerator: Keep in the fridge up to 2 days; they’ll lose crunch but are safe to eat.
- Freezing: Place cooled donuts in a single layer on a baking sheet to freeze, then transfer to a sealable bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 8–10 minutes.
- Reheating: To refresh crunch, reheat in a 350°F oven or air fryer for 5–7 minutes. Microwaving makes them soft and chewy. Always make sure oil and utensils are cleaned and cool before storing.
Pro chef tips
- Use a thermometer. Keeping oil around 350°F (175°C) gives a golden crust without excess oil absorption.
- Test one dough ball first. Fry a single piece to confirm time and temperature before cooking the whole batch.
- Uniform size matters. Same-size balls fry evenly; use a melon baller or teaspoon for consistency.
- Don’t overcrowd the pan. Overcrowding drops oil temperature and yields greasy results.
- Sugar while warm. Coating immediately helps sugar stick to the surface.
- Want a lighter interior? Let the dough rest 10–15 minutes before frying — this hydrates the flour for a slightly softer crumb.
For a different quick-sweet project that uses pantry shortcuts, see this canned ketchup recipe — it’s an odd pairing idea for savory dipping sauce experiments.
Creative twists
- Cinnamon sugar: Mix 2 tablespoons ground cinnamon with 1/4 cup sugar for a warming coating.
- Sesame crunch: After frying, brush lightly with honey and sprinkle toasted sesame seeds.
- Filled centers: Use a piping bag to inject small amounts of red bean paste, jam, or custard after frying.
- Baked version: For a lower-fat option, shape and bake at 375°F (190°C) until golden, then brush with a little oil and sugar. Texture will be different but still tasty.
- Savory twist: Omit the final sugar coating and offer chili-garlic dip for a sweet-and-spicy snack.
If you want a richer glazed donut style made from pantry biscuits, check this canned biscuit glazed donuts for inspiration.
Your questions answered
Q: Are these the same as Chinese youtiao?
A: Not exactly. Youtiao are long, airy, and typically made with leavening and sometimes yeast; these copycat donuts are small, sweeter, and rely only on flour, sugar, and water, so they’re denser and quicker to make.
Q: Can I make the dough ahead of time?
A: You can form the dough and refrigerate it for a few hours, but letting it rest longer may change texture. If refrigerated, bring back to room temperature before frying.
Q: Why did my donuts absorb too much oil?
A: Often because the oil was too cool, the dough too wet, or the pan overcrowded. Heat to 350°F (175°C), fry in small batches, and keep dough slightly tacky but not sticky.
Q: Can I use whole wheat flour?
A: Yes, but use a 50/50 blend with all-purpose flour for best texture. Whole wheat makes the result denser and more rustic in flavor.
Q: How long do they take to fry?
A: About 2–3 minutes per batch for 1-inch balls, turning so all sides brown evenly.
Conclusion
If you want a quick, sweet fried snack made from pantry staples, this recipe delivers a warm, comforting bite every time. For more detailed takes on Chinese-style fried dough and variations that use yeast for a lighter texture, check this guide to Homemade Chinese Doughnuts – Handle the Heat. If you’re curious about buffet-style versions and regional differences, read the classic Chinese Donuts – like a Chinese Buffet overview.
Copycat Chinese Donuts
Ingredients
Dough Ingredients
- 1 cup all-purpose flour Can substitute half with cake flour for lighter texture.
- 1/4 cup granulated sugar Plus extra for coating.
- 1/2 cup water Lukewarm helps the sugar dissolve.
Oil for Frying
- 2–3 inches neutral oil Vegetable, peanut, or canola, heated to 350°F (175°C).
Instructions
Preparation
- In a mixing bowl, whisk together the flour and sugar until evenly distributed.
- Gradually pour in the water while stirring with a spoon or spatula until a soft dough forms.
- Adjust the dough: If it feels dry, add water teaspoon by teaspoon; if too sticky, dust with a little flour.
Frying
- Heat about 2–3 inches of oil in a deep pan to 350°F (175°C).
- Pinch off small pieces of dough and roll them into uniform balls roughly 1 inch in diameter.
- Carefully lower a few dough balls into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown, about 2–3 minutes per batch.
- Transfer fried donuts to paper towels or a cooling rack to drain. While still warm, toss with extra sugar to coat. Serve immediately.
