How to Make Fried Dough Twists

• 1

  Activate the Yeast

  Activate the yeast with sugar and warm water.

  Add 50g of sugar to 130ml of warm water (around 30°C) and stir until dissolved; then add 3g of dry yeast and stir. Let it sit for 10 minutes until the yeast foams up (like in the picture).

  Tip:

  • If the yeast is instant dry yeast and is fresh, mix it directly with the flour without activating.
  • If the yeast has been stored for a long time, activate it to check if it is still active.

  

  

• 2

  Mix the Dough

  In a bowl, combine: 250g all-purpose flour, 8g baking powder, 5g vanilla sugar, 1g salt, 20ml cooking oil, and the activated yeast. Mix well with a spatula.

  

  

• 3

  Knead and Proof the Dough

  After mixing, turn the dough out onto a floured surface and knead until smooth and elastic, and no longer sticky.

  Tip:

  • If the flour is old, you may need to add a little more water to create moisture and prevent the dough from drying out during kneading.
  • If the dough is sticky, use the “slapping” method. Stretch the dough with your hand and slap it down on the floured surface, then fold it. The more you slap, the drier the dough will become.

  After kneading, place the dough in a large bowl, cover tightly, and let it rise at room temperature (around 27°C). If it’s hot, proof for about 1 hour, or 2 hours if it’s cold. You can also preheat your oven to 30°C, turn it off, and place the covered bowl of dough inside to proof.

  Note: Do not proof for too long as the dough will become sour and smell of yeast, and the fried dough twists will not rise. Also, do not proof at too high a temperature, which will kill the yeast and prevent the dough from rising.

  After proofing, the dough should have doubled or 2.5 times in size. Press your finger into the center of the dough. If the indentation remains, the dough is ready.

  

  

  

  

• 4

  Shape the Dough

  After proofing, knead the dough lightly for 2-3 minutes, then divide it into 48-50g portions.

  Roll each portion into a ball and cover with plastic wrap. Let rise for a second time for about 20 minutes at around 35°C, until the dough expands further.

  Tip:

  • You can turn on the air conditioner or use the oven method as described in step 3.
  • Do not proof for too long, or the dough may not rise properly.

  After the second proofing, roll each ball in sesame seeds until coated. If any areas are not coated, sprinkle more sesame seeds and roll again with a rolling pin.

  Do not roll the dough too thin (about 1/3 of your finger joint is ideal). If it’s too thin, the fried dough twists won’t puff up properly and will be tough after frying.

  

  

  

• 5

  Fry the Dough Twists

  Heat about 300ml (or more) of oil in a pan over medium-high heat. Once the oil is hot, reduce the heat to medium and carefully add the dough twists.

  Use chopsticks to press down on the edges of the dough twists to submerge them in the oil, which will help them puff up. Turn frequently to prevent burning.

  

  

• 6

  Finished Product

  With careful attention to kneading and proofing, you can easily make your favorite fried dough twists at home.

  These soft, fluffy, and slightly sweet treats will be a hit with everyone, young and old. Enjoy them with a cup of hot tea!