You know those little delectable puffs of piping hot dough you find sitting under heat lamps at the local Chinese buffet. They call my name over and over. Screaming eat my soft doughy deliciousness. That’s when I knew it was time to make Chinese buffet donuts at home.
Through the process of development we found many recipes that didn’t call for yeast. If your doing a Chinese buffet donut it must have yeast and it needs to be the right dough type. This is not a dense dough. The dough is nice and fluffy!
Frying Chinese Buffet Donuts:
Second, we found having a deep fry thermometer was a must. In order to get the temperature just right and the donuts fully cooked on the inside the thermometer is key. We used vegetable oil however, any oil can be used.
The Chinese buffet donuts are best made on the weekend where there is time for them. Third, donuts take some time to make with the rising of the dough twice this took us over several hours to make, rise, and fry them.
Even though the donuts took a entire evening to make they were completely worth every single second. The light and fluffy dough with the sugar drizzled on the outside. Chinese buffet donuts are fantastic to make ahead and serve up with some easy instant pot pepper beef.
This batch of donuts makes about 15 donuts. Hence, the donuts are fantastic for the entire family. Apparently, the dough can slow rise overnight if you would like to do them in the morning. We did not tested letting the dough rise overnight in the fridge. Our donuts were made the same day as the dough was made.Print