Recipe: Vietnamese Donuts - Bánh vòng / Quẩy thừng

By Helen Le Published: December 1, 2015

  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 1 hr 10 mins

  • Yield: 15

a childhood favourite of many Vietnamese

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Ingredients
Instructions
  • Mix sugar with 270ml water and 1/4 tsp salt. Stir well to dissolve.
  • In a large mixing bowl, combine the glutinous rice flour and rice flour. Mix well and make a hole in the center. Slowly pour the water in, adjusting the amount of water depending on the quality of the flour.
  • Stir with a spatula until the flour absorbs all the liquid, then knead until they come together into a dough. If the dough looks quite wet, add some flour; if you see lots of crackling on the dough, add a few drops of water. Cover with a plastic wrap and let the dough rest for about 30 mins.
  • Grease your hands with some vegetable oil. Pinch a piece of dough, roll it into a long string, then connect the two ends together to to form a circle. If you're making the twisted donuts, just twist the circle a few times.
  • Heat about 2 inches of vegetable oil in a pan. Drop in the donuts then turn off the heat. Flip the donuts a few times until they float to the surface. Then you can turn on the heat again and keep it at very low level.
  • When the donuts are golden brown on both sides, take them out and place on paper towel to drain off the excess oil. Roll over a plate with some vanilla sugar on it to coat the donuts with some sugar.
  • To make the sugar coating: heat 60g (1/4 cup sugar) in a small saucepan with 1 tbsp water. Bring it to a boil so the sugar can dissolve and then turn off the heat. Dip the donuts into the sugar syrup and then let them rest for couple of minutes.
  • The donuts are covered with the crunchy sugar glaze on the outside and soft and glutinous on the inside.