This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Sweet Chinese Sugar Donuts, just like from the Chinese buffet, are easy to make at home and are a great sweet treat for brunch or anytime.
Welcome to the final day of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.
Chinese Sugar Donuts
I absolutely love the Chinese fried donuts at Chinese buffets, but we don't go to them very often. I know they aren't very healthy, fried sugar donuts, but they are so good! And they are easier to make than you might think.
Spinach Egg Drop Soup and Hot Crab Rangoon Dip are two more Chinese recipes perfect for brunch!
Learn how to make Chinese Sugar Donuts below, then read on after the recipe to see all the other great recipes shared today.
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
Chinese Sugar Donuts
- 2 cups all-purpose flour, plus additional for dusting
- 6 tablespoons butter, cut into small pieces
- 1 tablespoon granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup 2% or whole milk
- canola oil for frying
- ½ cup granulated sugar for coating the donuts
- In a mixing bowl combine the flour, cut up butter, sugar, baking powder, sea salt, and milk. Use an electric mixer with the beaters attached to blend until the mixture resembles coarse dough crumbs.
- Flour a clean work surface. Turn the dough crumbles out onto the surface. Bring the dough together using your hands to form a ball. Press the dough flat to between ¼ and ⅓ inch thick.
- Use a 2-inch cookie cutter to cut out circles of dough. Bring remaining dough together and press out again, repeating until all the dough is used.
- Heat ½ inch canola oil in a deep frying pan to 350 degrees F. Use a slotted heat-proof spoon to lower the dough circles into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 2 minutes, or until golden brown, reducing the heat if needed to prevent burning. Remove with the slotted spoon to paper towels to drain.
- Pour the sugar out onto a plate. Roll each donut in the sugar while still hot. Serve warm.
Take a look at what the #BrunchWeek Bloggers are creating today!
Bloody Marys Three Ways from Karen's Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings
Texas 75 from Forking Up
BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us
BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper Asparagus Mini Tarts from Daily Dish Recipes
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Strawberry Shortcake Pound Cake from The Redhead Baker
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes.
THIS GIVEAWAY HAS NOW ENDED
I made these and I can say they're pretty tasty. Mine were lacking something though. I followed the recipe's amounts and ingredients but I think I need to add more salt next time. A tad of vanilla might be lovely in there. Procedure-wise, the only thing I changed was I used my dough hook on my mixer to kneed. Definitely will make again.