Banh Tieu

Ingredients for 2 servings:

• 250 g flour
• 125 ml water, warm
• 50 g sugar
• ¼ cube of yeast, fresh
• 1 tsp, leveled salt
• some sesame, white
• Oil, neutral

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Vietnamese donuts

Put the flour, sugar, and salt in a bowl and make a well in the center. Crumble the yeast into the well, pour in a little warm water, and mix gently. Let it rest for about 15 minutes, then knead well, gradually adding water and continuing to knead until the dough no longer sticks to your fingers. Cover the dough and let it rest in a warm place for about 45 minutes. The dough should now have roughly doubled in size. Now form the dough into balls, then sprinkle the sesame seeds on the worktop and roll out the balls on both sides until the resulting flatbreads have a diameter of about 10 cm. Heat the oil to about 175°C. If you don’t have a baking thermometer, you can also test whether the oil is hot enough with an unpainted wooden skewer by dipping the skewer into the oil all the way to the bottom of the pan. If air bubbles rise from the skewer, it is hot enough. Please pay attention to the oil’s smoke point. The oil should not be smoking. Add the dough balls one at a time to the oil, stirring them with chopsticks and turning them several times. The balls should take on a golden color and expand, meaning they become round. These Vietnamese “hollow donuts” are served with various soups, but can also be eaten on their own.