BityBite

I've always loved these little fried pieces of dough, but after visiting Vietnam.  I crave it even more.  I heard of the name "Hollow Donuts" before.  A better way to describe it is a Vietnamese version of a beignet.  I prefer it to be densier and pillowy not so much the air pocket kind that way when you have it with coffee you can dunk it and it soaks up nicely.


Here is the recipe I used from Javaholic.

My first attempt of making them was a failure.  They puffed up nice and looked perfect, but was very firm and chewy.  I assume I over kneaded the dough.

Mixture after 4 hours.

-1/3 cup bread flour
-1/3 cup lukewarm water
-1/2 tsp active dry yeast
-pinch of sugar

-2 cups bread flour
-2/3 cup sugar
-1/2 cup lukewarm milk
-1/2 tsp salt




-Sesame seeds  (used black instead, provides a nuttier flavor)
-Oil for deep frying


Make a sponge by mixing the first four ingredients in a mixing bowl.  Cover and let sit at room temperature for 4 to 6 hours.

Stir the next four ingredients into the sponge.  Add enough flour to make a fairly stiff dough.  Knead well for five minutes until the dough is smooth.  Place in a clean bowl and cover with a damp towel.  Let rest at least one hour.  (This will not rise noticeably.)

Divide the dough into balls about the size of ping pong balls.  After slightly flatten.  Sprinkle sesame seeds over and then proceed in rolling it out some more.  If you want to retain a circular shape.  make sure to rotate and you roll it out.  You should have a flat disk about the size of a CD.

In a wok or a deep fryer heat the oil to 370º.  Lower a disk into the hot oil.  As soon as it rises to the surface, turn it over.  After a few seconds one portion of the dough should begin to bulge.   As soon as the dough takes on color, remove from the oil and drain.  Each piece takes about thirty seconds or less.  Enjoy with a good strong cup of coffee.