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Chinese Donuts

Authentic Chinese Buffet Donuts made from scratch with a light yeast dough, deep fried golden brown, and rolled in sugar. The fluffiest, most addictive treat you can make at home.
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Prep Time 15 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 24 donuts
Course: Breakfast, Dessert
Cuisine: American, Chinese
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 1 packet 0.25 oz active dry yeast
  • ¼ cup warm water 105-115°F
  • ⅓ cup granulated sugar divided
  • 1 cup evaporated milk
  • ½ cup vegetable oil
  • 1 large egg
  • 3 tablespoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 5 cups all-purpose flour
  • Vegetable oil for frying (2 inches deep)
  • 1 cup granulated sugar for coating
  • ½ teaspoon ground nutmeg for coating

Equipment

  • 1 Deep-fry thermometer Essential for maintaining oil at 365–375°F. Without it, you'll get greasy or burnt donuts.
  • 1 Heavy-bottomed pot or Dutch oven At least 4 inches deep to hold 2 inches of oil safely. Cast iron or enameled works best.
  • 1 3-inch biscuit cutter For cutting uniform donut circles. A 3-inch drinking glass rim works in a pinch.
  • 1 Slotted spoon or wire spider strainer For safely removing donuts from hot oil without squishing or splashing.
  • 1 Wire cooling rack Lets donuts drain and cool without getting soggy on the bottom.
  • 1 Large mixing bowl Needs to be large enough for the dough to double in size during chilling.
  • 1 Rolling Pin For rolling dough to an even ¼-inch thickness. Any type works.
  • 1 Medium bowl For the sugar and nutmeg coating mixture.
  • 1 Measuring cups and spoons Accurate measurements are crucial for yeast dough success.

Method
 

  1. Activate the yeast: In a large mixing bowl, combine the active dry yeast, warm water, and 1 teaspoon of the sugar. Stir gently and let sit for 5 minutes until the mixture becomes foamy and bubbly on top. The water should be between 105-115°F — too hot will kill the yeast, too cold and it won't activate.
  2. Make the dough: Add the evaporated milk, vegetable oil, the remaining sugar, and the egg to the foamy yeast mixture. Stir to combine. Then whisk in the baking powder, nutmeg, and salt. Add the flour in ½-cup increments, whisking after each addition, until all the flour is incorporated and you have a soft, slightly sticky dough.
  3. Chill the dough: Cover the bowl tightly with greased plastic wrap. Refrigerate for at least 4 hours, or overnight. The cold firms up the dough making it easier to roll and cut, and the slow rise develops deeper flavor.
  4. Shape the donuts: Remove the dough from the refrigerator and punch it down to release air bubbles. Turn onto a lightly floured surface and roll into a 12×12-inch square, approximately ¼ inch thick. Use a 3-inch biscuit cutter to cut out circles — press straight down without twisting. Gather scraps, re-roll, and cut more circles.
  5. Fry the donuts: Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 375°F using a deep-fry thermometer. Carefully add donuts in batches of 3-4, without overcrowding. Fry for 1 to 1½ minutes per side until deep golden brown. Remove with a slotted spoon to a wire rack.
  6. Coat in sugar: In a medium bowl, mix together the sugar and ½ teaspoon nutmeg for the coating. While the donuts are still warm (about 30-60 seconds after frying), roll each one in the sugar mixture, pressing gently for an even coating on all sides. Place coated donuts on the wire rack.
  7. Serve: Serve immediately for the best experience. Chinese donuts are best enjoyed fresh and warm the same day they are made.

Notes

Oil temperature is everything: Use a deep-fry thermometer and maintain 365-375°F throughout frying. Too low = greasy donuts. Too high = burnt outside, raw inside. Preheat to 385°F to offset the temperature drop when adding dough.
Don't skip the chill time: The 4-hour refrigerator rest is not optional. It firms up the dough for easy rolling and develops a deeper, richer flavor. You can make the dough the night before and fry fresh the next day.
Don't twist the cutter: When cutting donut circles, press straight down and lift. Twisting seals the edges and prevents the donuts from puffing up during frying.
Sugar coating timing: Roll donuts in sugar while still warm — about 30-60 seconds after removing from oil. Too hot and the sugar melts. Too cool and it won't stick.
Best served fresh: Chinese donuts are at their absolute best within 30 minutes of frying. They don't store well and should be eaten the same day. Never refrigerate — it makes them hard and tough.
Freezing: Cooled donuts can be frozen in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat in an air fryer at 350°F for 60 seconds.
Yeast tips: Always proof yeast before adding other ingredients. If it doesn't foam within 5 minutes, your yeast is dead — start over. Water temperature should be 105-115°F (warm bath water on your wrist).
Evaporated milk substitute: If you don't have evaporated milk, you can use 1 cup of whole milk reduced by half (simmer until reduced to 2/3 cup). Don't use regular milk directly — the dough will be too wet.
Fry the scraps: The leftover dough edges and scraps are the cook's treat! Fry them up and coat in sugar — they're just as delicious as the perfect circles.
Air fryer method: After cutting, let donut circles rise at room temperature for 30 minutes. Air fry at 350°F for 3 minutes per side. Texture will be more biscuit-like but still delicious.