I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.
For those who prefer to weigh, here's the recipe in grams. I can confirm that it works! 192g flour 27g vegetable oil 12g baking powder 2g sugar 4g salt 118g water
i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed! question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!
Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks! February 2, update First, Gung Hay Fat Choy! It's the year of the Pig! Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places. Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces. I liked these! I'm just not sure why the sticks separated. Maybe too much baking powder?
Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together. Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast. As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.
+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.
Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance
We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.
Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.
@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!
Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!
Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder
GUYS!! Use Baking Powder!! Not baking soda. There was in error in the recipe. I made that mistake and I had to start all over because it turned out incredibly bitter. I’ve tried this recipe multiple times and it always tastes amazing. The only issue is that it doesn’t have the bubble-like interior and is more on the bread side. I also dislike having to wait for Youtiao since I have very spontaneous cravings. If you want a better recipe, I recommend checking out the channel ‘taste of Asian food’, if you have instant yeast and egg, this really improves on the texture of Youtiao. I suspect the yeast allows it to proof a lot better when it doubles in volume which means more air bubbles. You also only have to wait for it to proof for an hr.
Thank you so much for this! I tried this just tonight and it was bitter. I was so confused I did something wrong but I followed it to a T. Your comment helped me realise it's because I used baking soda and there's definitely a difference between soda and powder. You've saved me 😊 thanks!
Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.
Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!
Hello angel I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..
OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?
Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret . Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!
I tried using baking powder and olive oil.. Others i just follow the recepi.. But it doesnt work. The dough doesnt raised.. The dough not grow when i fry it.. Help me..
Use this recipe mix all the ingredients and use water as needed then keep it covered for 1 hr and knead it again for 1 min using oil on finger tips then cover it and keep refrigerated for 6 to 8 hrs. Take out 1 hr before making it. Temperature 160'c first try small part.
Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much
Angel, I’m going to make the dough now but I’m confused between baking soda and baking powder Would you please let me know which one I should use please Thank you for your help and support. Tina
Thanks for the recipe share Angel! If I put the dough in the fridge for 8 hours, do you think that’s enough time or does it have to be longer? I made congee from scratch but with the shelter in place going on, I don’t want to go to the grocery store just to buy the pre-made donuts. Yours look so fluffy and delicious. 😋
Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)
The real recipe is 1 1/2 cups of all-purpose flour** 2 Tbsp. vegetable oil 3 tsp. baking powder 1/2 tsp. cane sugar 3/4 tsp. kosher salt 1/2 cup filtered water (room temperature)
I don’t know what I did wrong but I followed your recipe & instructions and my donuts were inedible, kind of sour & way too salty. I have no idea what I did wrong . Will try again ! Great video btw!
I tried this , but the dough is very very sticky, its totally different than your video, so i remeasure everything very careful again, and it's the same, very very sticky, so I add some flours to it, but still sticky, what should i do now with 2 dough handy, should i add more flours? please advise. Thank You
I would double check your measurements as the dough shouldn't be sticky, but it could also be the humidity in the summer. (Make sure you're using the printable recipe off my website - just in case). If you think it might be the humidity, add a small amount of flour (1 tsp. at a time) and knead the dough to mix it in before adding more. Also, as mentioned in the video you must let the dough sit in the refrigerator overnight to rise.
I always get these at dimsum restraurants! Especially love them wrapped with the "pastry crepe" and green onions. Can you do a video on how to make steamed buns (mantou)?
My second attempt was more successful but I used my kitchen aid to knead the dough doubling the recipe. I noticed that if I waited a few minutes longer b 4 frying, the Yu Teow will puff up & have the honeycomb insides. I also double the amount of water. My area has very low humidity.
I followed the recipe (with baking powder) and your tips, but when I fried them, it's not puffed up! 😭😭 what's wrong? And what should I do with this dough now? Am I have to wait hours more so the dough get fermented?
![ว้าว!ลุงบีมแบกทองมารับขวัญหลานกันยกบ้าน [cc] แดนแพทตี้ SS2 | EP.49 |](http://i.ytimg.com/vi/Osihq1OAs-4/mqdefault.jpg)
![[No Yeast! No Oven] Super fluffy and crispy! I can't stop repeating this! Perfect for Breakfast](/img/n.gif)
I love that you share tips on how to store and serve later (and for how long you can store). So thorough! Really appreciate your inclusion of that commonly overlooked detail.
dani diangelo rontpho@gmail.com m
For those who prefer to weigh, here's the recipe in grams. I can confirm that it works!
192g flour
27g vegetable oil
12g baking powder
2g sugar
4g salt
118g water
TheMartialArtsFan 1cup=250ml -> 140gr flour.. so 1 and half cups = 210gr flour..
But the US cup is only 237ml, which is closer to 130g of flour per cup.
tq!
1 tbs of oil is 14.3 grams,wondering how you get 3 tbs 27 grams?
Thank you for sharing, I heard you say 3 tea spoon Soda is right?
i can say that this recipe definitely worked! it was great even on my first attempt! i think it is important to really follow her timings, really knead the dough for ten minutes on the second round, and to let the dough come back to room temperature before frying. my parents were definitely impressed!
question for Angel: how hard would you recommend pushing the skewer in? does it affect the overall shape? thanks for a great recipe!!
Yum! Can't recall the last time I had these! Mixed it up tonight, for frying tomorrow. I made a 3x batch! My baking powder had a "use by" date of 2003, but it bubbled when I added some water to a teaspoon of it, and I used 50% more than a recipe called for, to make some cornbread, to make sure it was ok. Tanks!
February 2, update
First, Gung Hay Fat Choy! It's the year of the Pig!
Batch #1 Yesterday I took the dough out and left it on the counter for two hours, but it still seemed cold. I put it in my shirt for 20 minutes. It was about the same size as when I put it in the night before. I rolled it out to 1/3" thickness and stacked the grooved strips, pinched the ends together, stretched them and fried them in hot oil until the color was about right. Not much excitement about the result. The crumb was tight with some air in places.
Batch #2 today. I put the dough into a covered saucepan, which then went in a very warm oven. I went swimming and two hours later, I uncovered the dough to find it had more than doubled in size! After rolling out and frying, I had a very airy crumb and the sticks mostly had separated from the big bubbles pushing them apart in the hot oil. I could hardly keep from eating all the tasty, airy pieces.
I liked these!
I'm just not sure why the sticks separated. Maybe too much baking powder?
Hey. Mom said I was 90% there when I made this. I couldn't keep the two strips of dough from separating until I added a dab of water to each end just before pinching them together.
Sister went to L. A. and bought some back for us, but they were really oily! These directions produced infinitely better doughnuts.
Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.
My dough came out incredibly sticky, I had to add more flour. And once they were fried they were dense and gross. Didn’t work at all.
This is quite challenge recipe when it comes to rising dough. I am glad I get it done pretty well.
Thank You Angel, I only used 1 tsp of Baking powder and 1/4 tsp of active yeast.
As far as the dough, I use 50% Rice flour and 50% AP flour. It came out superb crispy. Oh, I also cut the the sale to 1/4 instead of 3/4.
Hi David, you said it comes out crispy but what about the inside? Is it soft and little chewy like restaurant youtiao? Please reply. Thank you.
Out of all the Yóutiáo recipes I tried on TH-cam; your recipe is the only that work. Thank you for sharing.
Yay! Glad the recipe worked out for you.
did your add more flours to make it work?
+littledragon No I did exactly the recipe is but I let the dough sat in the cooler for 24 hours and it works for me.
Thanks, just want to know if you dough very sticky? did yid knead it again after 1 hour rest?
+littledragon No my dough was not sticky and I did exactly what she did in her video the only thing I did was that I make the dough on Friday and fried it on sunday.
Easy, simple and best result, I tried it and I got them perfect, thank you for sharing.
+gdphucha You're welcome! Glad you liked the recipe :D
Thank you for sharing your recipe and techniques! I just fried mine after following your instructions and turn out amazing!
Sarey Chim did you use baking soda or baking powder? Saw many comments saying there is a mistake? Would appreciate if you can advice on this, thanks in advance
Great recipe!!! So happy with the result, so so yummy and not at all greasy. Thanks million for sharing the no fail recipe.
Good job. Simple and easy. Anyone can make this. Thanks Angel.
I cut them up and add them to my Pho soup. Delicious!!!💕💕💕
We have a lotsa this in Malaysia on the streets. Malay & Chinese we share this recipe. We call it 'chakuey' . Best for bfast & tea. Better if it is crispy outside, tender inside. It is not even churros, it is a crispy type of doughnut. Dip with coconut sweet jam, honey or chili ketchup. Nothing to do with cinnamon if we wanna keep it authentic. Yummmm.
Great easy method to follow, thanks for sharing this! Just a little comment, there is way too much baking soda in the recipe which makes the you tiao very bitter and isn't really necessary. I use 1 tbsp baking powder and ½ tsp ONLY of baking soda.
Yes i made it according to the recipe and it was bitter due to the amount of baking soda. Glad it wasn't just me. Thank you Mi Lan!
@@Jessicalogy The on-screen caption says baking powder, not baking soda, and yet Angel says Baking soda in the VO. SO there is a slight error there. I used 3 tsp baking POWDER, only 1/2 tsp baking SODA. They were great!
I tried this afternoon and just now i fry them and i got them perfect. Thanks for the recipe.
Great video with good explanation :)
In our country we usually eat chinese donut with tea. And it is very delicious.
Hi, is it baking Soda or baking powder?
i tried baking soda it didn’t work but with baking powder it worked
I love these those are so good with porridge! 油条!!!!
Jisoos Chikin and Rice q
Tiffany Chen yes
Is like ""CHURROS"" for us,, w/cinnamon and sugar,,,,look good though,, !!💕 or stuff with caramel😋😋😋
Stuffed with caramel is a great idea!
LOOK DELICIOUS. CLEARLY EXPLAINED!
Thanks for showing me Traditional Taiwanese recipes. I miss my grandma's cooking and now that I'm married I can't just pop over and have her cook for me all the time. I'm excited to try all of these recipes on your channel!
+Mimi Miscellany You're welcome! I'm sure your grandma would still love having you over once in a while for her cooking :) Have fun with the recipes!
Thanks for the recipe, Angel. I tried it the first time today and they turned out great. Even my Chinese wife was impressed (and probably surprised as well). The only thing I changed was to add a half teaspoon on baking soda along with the baking powder
what would happen by adding a half teaspoon of baking soda with the baking powder (did you use a different amount of baking powder?)
GUYS!! Use Baking Powder!! Not baking soda. There was in error in the recipe. I made that mistake and I had to start all over because it turned out incredibly bitter. I’ve tried this recipe multiple times and it always tastes amazing. The only issue is that it doesn’t have the bubble-like interior and is more on the bread side. I also dislike having to wait for Youtiao since I have very spontaneous cravings. If you want a better recipe, I recommend checking out the channel ‘taste of Asian food’, if you have instant yeast and egg, this really improves on the texture of Youtiao. I suspect the yeast allows it to proof a lot better when it doubles in volume which means more air bubbles. You also only have to wait for it to proof for an hr.
Thank you so much for this! I tried this just tonight and it was bitter. I was so confused I did something wrong but I followed it to a T. Your comment helped me realise it's because I used baking soda and there's definitely a difference between soda and powder. You've saved me 😊 thanks!
I would.like to tell mam that you said baking soda but your text baking powder, which one is the truth
I tried both the baking powder worked while the baking soda didn’t work
Hey Angel...I tried the exact ingredients and method and it turned out just like yours. I am so thrilled because I tried other recipes and also yours (6 times!!!) and it was disastrous - is because I did not follow exactly. Now I know not to reinvent the wheel. Thanks Angel.
yay! I'm glad this recipe worked out for you. :D
FINALLY A RECIPE WITHOUT YEAST
Thank you so much for sharing! I will try this today! 😄
Did you try it
Yumm!!!!
I love your videos
Here in my country, we eat it with a delicious dessert! But I don't know how to call it in English! But it so delicious! It with super good with chicken porridge, soy milk, milk coffee and soup!
Hello angel
I try follow your receipt, and use baking powder and 2 tbs oil. But why my dought cant grow and when i fry also no grow. Would you give me any advice. Whats wrong with my bake😁thx..
Why would anybody give a thumbs down..
It looks soooooo yummy
I made this today. very delicious.
Glad you liked it
I always just called it crunchy ever since I was little cuz it was really crunchy...still love them :3
OMG your cakwe sound very crispy and they seem have the perfect texture! thank you so much, this is what I've been looking for,I can't wait to make it ASAP. Oh one more thing, can I steam the dough if in my dorm doesn't have microwave?
Does it have to rest overnight or can it be used after a couple hours rest
love this donut.i ate it with congee
can't wait to give this recipe a try this weekend ! 我爱油条 ! could u teach how to make the prefect hong kong egg tart too?
Hello Angel,
You shared an easy thus a mind blowing recipe. I’m your new subscriber now. 😀 Love from Stockholm, Sweden 🇸🇪
This was my breakfast in Singapore back in those schooling days.
The video is so good and so yummy!
Thank you so much for the recipe. My SO loves yao tiao and this recipe is the easiest and tastiest I tried
Yay! So glad to hear you liked this recipe!
Yeah...very easy .So far after long search and study on this Chinese Breadstick,none really wanted to revealed the secret .
Eerybody have their own receipe which are almost the same but produced different results. Crunch! Do you believe it?Just asked the expert!
I tried your recipe and it came out greattt. I tried another recipe on youtube and yours is better.
*I love youtiao I used to have with in trips to China in my breakfast with congee and even plain.*
Can I stuff this with vanilla custard cream?
Do I have to let it sit over night ?
Wow. when I hear the crispy sound of your chinese Doughnut, that must so crispy, and delicious too, I think I need to try out your recipe soon!
I tried using baking powder and olive oil.. Others i just follow the recepi.. But it doesnt work. The dough doesnt raised.. The dough not grow when i fry it.. Help me..
Same here. I wonder why it not puffed up
350g, 2 and 1/3 mug flour
1 tsp salt
1 tsp full baking powder
1/4 tsp baking soda
2 tsp sugar
1 tbsp condensemilk
1/3 mug milk
2 tbsp oil
Water as needed
Use this recipe mix all the ingredients and use water as needed then keep it covered for 1 hr and knead it again for 1 min using oil on finger tips then cover it and keep refrigerated for 6 to 8 hrs. Take out 1 hr before making it. Temperature 160'c first try small part.
A very much needed recipe!
我喜欢油條. 油條很好吃.
I like Chinese doughnuts. Chinese doughnuts are very tasty.
Great with or in congee.👍I've always wondered how they were made. Thanks for the video and recipe.
I have tried turn out very well, thanks much 👍
I tried without the baking powder and add soda instead and it was a disaster, when i fry it it doesnt increse its size, plis help
Great recipe! Turned out way better than the other recipes I tried. I did have to add quite a bit more flour to my dough (maybe because the weather was humid) and it still ended up being kind of soft and sticky. I was pretty sure it wasn't going to turn out well at all the next day but they still turned out amazing!! The only other problem I encountered was that they separated in the oil, but I think that's bc I floured the top and bottom of my dough when I rolled it out, so the two pieces didn't stick well together. I'll definitely try again without flouring as much
Angel,
I’m going to make the dough now but I’m confused between baking soda and baking powder
Would you please let me know which one I should use please
Thank you for your help and support.
Tina
Hi Tina! It’s baking powder :)
Wow, awesome recipe, looking crispy , yumm n mouth watering, I will definitely try today, thanks for sharing
This is very similar to a type of Hungarian doughnut that is sprinkled with powdered sugar... Tasty!
recipe came together perfectly
I need these because I just made a batch of jook. So I’m going to give these a try, thanks
Thanks for the recipe share Angel! If I put the dough in the fridge for 8 hours, do you think that’s enough time or does it have to be longer? I made congee from scratch but with the shelter in place going on, I don’t want to go to the grocery store just to buy the pre-made donuts. Yours look so fluffy and delicious. 😋
did u use 3 tsp of baking soda or baking powder? your transcript said baking powder but your video said baking soda … which is which???
I don’t have a thermometer I can’t really set the temperature so do you think I should put it on low medium or high?
Recipe works for me. Thanks for the video!
love eating this salty breakfast with sweet soy milk
the
Lily Nong omg yes. Dipping them in soy milk is so yummy.
Warning:it’s not baking soda but baking powder
Shoot I already make it with baking soda!
@@ilmnt.guidance Me too, and it tasted very bitter!
Same here, I actually read your warning but when I started making the dough I remembered the opposite way and made it with baking soda... Super bitter... although it turned out quite nice otherwise... Oh well, back for another portion :)
The real recipe is 1 1/2 cups of all-purpose flour**
2 Tbsp. vegetable oil
3 tsp. baking powder
1/2 tsp. cane sugar
3/4 tsp. kosher salt
1/2 cup filtered water (room temperature)
赵敏 yes I’ve to throw it away. The dough was so bitter.
Just fried up a batch and mine wasn't as light and airy as yours. I will give this another shot.
Yum can't wait to try! Thanks so much for this video!
Where do you buy your clothes? Seriously, they amaze me in every video!
I don’t know what I did wrong but I followed your recipe & instructions and my donuts were inedible, kind of sour & way too salty. I have no idea what I did wrong . Will try again ! Great video btw!
I never knew that making you tiao would be this easy. Gonna try to make it sometimes
I tried this , but the dough is very very sticky, its totally different than your video, so i remeasure everything very careful again, and it's the same, very very sticky, so I add some flours to it, but still sticky, what should i do now with 2 dough handy, should i add more flours? please advise. Thank You
I would double check your measurements as the dough shouldn't be sticky, but it could also be the humidity in the summer. (Make sure you're using the printable recipe off my website - just in case). If you think it might be the humidity, add a small amount of flour (1 tsp. at a time) and knead the dough to mix it in before adding more. Also, as mentioned in the video you must let the dough sit in the refrigerator overnight to rise.
Thanks for your recipe will try it soon
looks good , definitely would try it!
I love this snack
I always get these at dimsum restraurants! Especially love them wrapped with the "pastry crepe" and green onions. Can you do a video on how to make steamed buns (mantou)?
I love eating these with my soup.
I thought I was the only one
Chinese doughnuts are so good. Thanks for the recipe Angel!!
Great tip!❤
IT LOOKS SOOOOOO DELICIOUS!!!!!! ME WANTS SOME NOWW
I like your recipe, it looks nice and delicious 😋
My second attempt was more successful but I used my kitchen aid to knead the dough doubling the recipe. I noticed that if I waited a few minutes longer b 4 frying, the Yu Teow will puff up & have the honeycomb insides. I also double the amount of water. My area has very low humidity.
I eat mine with Pho! Thanks for the recipe. Thanks to you, I now have something to do instead of waiting 4 hours to get on my PS4 with a friend.
when you said leave in warm area for an hour, how warm?
Ahhh !!! Nostaglia! Thanks!
In your video say 3tsp of baking soda is that a mistake? You mean baking powder?
Great instruction. Thanks.
yeah finally it out!! cant wait to try making :) thanks for making
hi Angel! May I know what's the minimum time for the dough to sit in the fridge? because I wanna try the recipe on the same day. thanks for sharing!
maybe 8 hours? a cold rise dough will need more time to develop
thanks I sure will try this recipe soon 😊
Hello from México, Thanks a lot for your receipt! 😉
Love these drizzled with condensed milk or along with iced milk coffee too! Yum! :)
I add cinnamon sugar, chocolate and caramel. Yumm! Taste like a better version of Churros!!
Thank you
Can't go wrong with coffee and doughnuts any time of day.
I followed the recipe (with baking powder) and your tips, but when I fried them, it's not puffed up! 😭😭 what's wrong? And what should I do with this dough now? Am I have to wait hours more so the dough get fermented?
She said baking soda, not baking powder
That's pretty awesome.