Khanom Khuu | Chinese Donut
This Lao donut is made with a lot of patience and technique. The dough is shaped into a long strand and stretched right before frying to create a crispy and hollow donut. It will pair perfectly with your coffee or noodles dishes. Who doesn’t love khanom khuu.
What is khaonom Khuu?
I grew up eating this Asian donut with my khao piek sen and sometimes with just coffee. It is a versatile pastry. This is one of the universal Asian donuts because it is found in many East Asian and Southeast Asian cuisines. Everyone loves this donut.
In Laos, you will find these made into mini pairs hence the meaning of their name. I would always grab a few of these on the streets of Vientiane with all the other tasty street snacks of Laos.
Tips & Tricks in Making the best khanom khuu
When it comes to dough work, it can be tough for people to make this khanom khuu.
Make sure you get the right consistency for the dough; it should not be too wet or too dry.
Let the dough relax for a few hours if not over night
fry one piece at a time to make sure the oil is at the right temperature
Watch On Youtube
Khanom Khuu | Chinese Donut | Pantango
Ingredients
Instructions
- In a large bowl, add flour, sugar, salt, baking powder, baking soda, and whisk.
- Add water then vegetable oil and mix with chopsticks
- Knead for 5 minutes and add 2 tbsp flour if needed
- Let sit for 3 hours or over night
- Roll out the dough lengthwise and add flour around as needed.
- Cut into strips and place one on top of another by wetting a chopstick and pressing down on both, press down on both ends
- Heat oil to 340-350F and place the dough in the oil without stretching it and cook for 1-1/2 mins while constantly tossing the bread in the oil
