Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature for about 30 minutes before shaping and frying.
BREAKFAST
Taiwanese Fried Doughnut with Sweet Black Sesame Filling
Indulge in these delightful Taiwanese fried doughnuts, featuring a crispy exterior and a warm, sweet black sesame paste filling. Perfect for a unique breakfast or a satisfying snack, this recipe brings an authentic taste of Taiwan to your kitchen.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, and salt. Whisk well to combine.
02
Gradually add the warm water and 1 tablespoon of vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 30 minutes, or until doubled in size.
03
While the dough rises, prepare the black sesame filling. In a food processor, combine the toasted black sesame seeds, powdered sugar, and melted unsalted butter. Process until a thick, spreadable paste forms. If too dry, add 1-2 teaspoons of additional melted butter.
04
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disc about 3-4 inches in diameter. Place about 1 tablespoon of black sesame filling in the center of each disc.
05
Carefully gather the edges of the dough around the filling and pinch them together to seal, forming a round ball. Ensure the filling is completely enclosed to prevent it from leaking during frying. Repeat with the remaining dough and filling.
06
Heat about 3 inches of vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F (175°C).
07
Carefully place 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to remove the fried doughnuts and place them on a wire rack lined with paper towels to drain excess oil.
08
Serve the Taiwanese Fried Doughnuts with Sweet Black Sesame Filling warm and enjoy immediately.
About This Recipe
Indulge in these delightful Taiwanese fried doughnuts, featuring a crispy exterior and a warm, sweet black sesame paste filling. Perfect for a unique breakfast or a satisfying snack, this recipe brings an authentic taste of Taiwan to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of five-spice powder to the black sesame filling. Ensure your oil temperature is consistent for even frying; too low and the doughnuts will be greasy, too high and they will brown too quickly on the outside and remain raw inside. A candy thermometer is very helpful here.
Easy Substitutions
If black sesame seeds are unavailable, you can use red bean paste for a traditional alternative. For a dairy-free version, use a plant-based butter alternative in the filling. Whole wheat flour can be substituted for up to half of the all-purpose flour for a slightly chewier texture.
Storage & Reheating
These doughnuts are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat briefly in a toaster oven or air fryer for best results.
Serving Suggestions
Serve these warm doughnuts with a cup of hot soy milk or black tea for a classic Taiwanese breakfast. They also pair wonderfully with a scoop of vanilla ice cream for a decadent dessert. A light dusting of extra powdered sugar or a drizzle of condensed milk can enhance their sweetness. Enjoy them as a standalone snack any time of day.
Common Mistakes
Overcrowding the frying pot: This lowers the oil temperature, leading to greasy doughnuts. Fry in small batches to maintain consistent heat. Not sealing the filling properly: This can cause the filling to leak into the oil, making a mess and potentially burning the filling. Ensure all seams are tightly pinched. Oil temperature too low or too high: Too low results in oily doughnuts, too high burns the exterior before the interior cooks. Use a thermometer to maintain 350°F (175°C). Not letting the dough rise sufficiently: This will result in dense, heavy doughnuts. Ensure the dough doubles in size before proceeding.
Frequently Asked Questions
What if my black sesame paste is too dry?
Add 1-2 teaspoons of additional melted butter or a neutral oil until it reaches a thick, spreadable consistency.
Can I bake these instead of frying?
While frying gives the traditional texture, you can bake them at 375°F (190°C) for 15-20 minutes, or until golden brown, for a healthier alternative. The texture will be different, more like a soft bun.
MORE TO KNOW
The key to a perfect Taiwanese fried doughnut lies in the dough's texture and the proper sealing of the filling. The dough should be soft and pliable, allowing for easy shaping and a light, airy final product. When sealing the filling, take your time to pinch the seams tightly to prevent any leakage during frying, which can cause oil splatters and a less appealing doughnut. If you find the dough difficult to work with, let it rest for an additional 5-10 minutes to relax the gluten, making it easier to shape. The black sesame filling can be made ahead of time and stored in the refrigerator for up to 3 days.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.