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 a Chinese donut called?
This type of deep fry donut originated in China and spread throughout Southeast Asia, where each country gave it a local name and adapted it for different uses. In Chinese, it's commonly known as youtiao. In China, it’s most often enjoyed with soy milk, alongside rice porridge, stuffed or wrapped in flatbread or rice rolls, or simply eaten on its own.
What is khanom Khuu?
I grew up eating this Chinese 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.
Is Chinese donut vegan?
Technically, these crullers are vegan if made without any animal products, making them a great option when you're craving something fried and plant-based. However, if you're buying them from a market, be sure to check the ingredients—some recipes include egg, milk, or lard. Compared to American donuts, they're much less sweet, with a crispy exterior and a soft, airy interior.
What is the best way to deep fry the donuts?
In a large pot, pour in enough oil so that it's at least five inches deep. Heat the oil to 350°F—no higher, as these Chinese crullers cook quickly. Carefully place each piece into the hot oil, dropping it away from you to avoid splashes. Use chopsticks to constantly flip the crullers so they cook evenly on all sides. They’ll be ready in about 1 minute and 30 seconds, or when golden brown.
How to warm up Chinese donuts?
Make a large batch of this recipe—it reheats really well. My favorite way to reheat youtiao is in the air fryer, which makes them extra crispy, golden brown, and helps reduce some of the oil. Let them rest a little to get to room temperature. If you can’t finish them in time and have leftovers, you can also freeze the extras to enjoy later. It will be good in the fridge for about one week.
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
More Lao Recipes
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
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.