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糖油饼 – Sugared Fried Dough

Sugared Fried Dough – 糖油饼 (táng yóu bǐng)



Makes 6 pieces



Flour 250g
Yeast 2g
Sodium Bicarbonate 2g
Warm Water 16g
Salt 4g
Brown Sugar 50g
Barley Oil (for frying)


  1. Stir salt into the flour, make a well in the middle
  2. Add sugar, bicarbonate of soda and yeast into the warm water, wait for it to bubble. Set brown sugar aside
  3. Pour the yeast mixture into the prepared well carefully
  4. Mix and knead the flour until it is smooth. Not necessary to over mix as per most bread recipes

Tip: You may use a mixer with a dough hook for this step


  1. Cut off 1/3 of the dough. Brush oil over the larger piece and set in aside in a bowl to rise for 2 hours or until it doubled in size
  2. Flatten the 1/3 dough and scatter brown sugar over it. Fold and knead until the colour is even

Tip: You may use icing sugar for this recipe

Tip: The sugared dough should be softer than the sugarless dough, add more sugar if necessary

  1. Roll out both kinds of dough and cut into 6 pieces each
  2. Place the sugared dough over the plain dough and flatten both out with a rolling pin
  3. Cut two parallel slits in the middle of the flattened dough


  1. Heat the wok until small bubbles could be seen floating from the bottom of the oil
  2. Gently slide one flattened dough into the oil away from you, making sure the sugared dough is on top
  3. When the plain dough is golden brown, flip the dough and cook the other side
  4. Turn the dough over a few times to cook evenly
  5. Remove dough onto a wire rack

Tip: For those who loves sugar, you may scatter some icing sugar over the Sugared Fried Dough before serving

Original recipe from xiachufang. The writer of the original recipe has two recipes in one page, Sugared Fried Dough and You Tiao. They basically doubled the above recipe and made you tiao from the rest. You may do so as well, and follow the lovely step by step pictures given in the original recipe.

This recipe is mentioned in The Feast, Chapter 31

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