Vietnamese Banh Tieu (Sesame Hollow Donuts)

Instructions

1. 1

   Dissolve sugar and yeast in warm water. Let stand 5 minutes until foamy. Mix flour, baking powder, and salt. Add the yeast mixture and knead until a smooth dough forms, about 8 minutes. Cover and rise in a warm place 1 hour.

2. 2

   Divide risen dough into 8 equal balls. Flatten each to a 3-inch disc. Dip both sides in sesame seeds, pressing them in firmly so they adhere all around.

3. 3

   Heat oil to 325°F in a deep pot. The oil temperature is critical — too hot and the outside burns before the interior puffs hollow; too cool and the donut absorbs oil.

4. 4

   Gently lower sesame discs into the oil. They will sink initially, then rise. As they cook for 3–4 minutes, use chopsticks to press and roll them constantly in the oil — this encourages even cooking and the hollow interior that forms as steam expands the dough.

5. 5

   The donuts are done when they are golden brown and feel hollow and light when tapped. The sesame coating should be toasted. Drain and eat warm — they are best within 30 minutes of frying.