Chinese Sugar Egg Puffs (Sai Yong): Easiest Donuts Ever

By CheeseDiva

Ingredients

• 1 1 1 cup (230 g) water
• 2 2 2 tablespoons (28 g) unsalted butter
• 2 2 2 tablespoons (26 g) sugar
• 1/8 1/8 1/8 teaspoon salt
• 1 1 1 cup (125 g) all purpose flour
• 4 4 4 large eggs, room temperature
• vegetable oil for frying
• 1/2 1/2 1/2 cup (100 g) sugar for coating

Details

Servings 8
Adapted from dessertfirstgirl.com

Preparation

Step 1

Combine water, butter, sugar and salt in a heavy bottomed medium saucepan and heat on medium high.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to low and start to stir the mixture vigorously with a wooden spoon. The dough should come together into a ball. Continue stirring for another couple of minutes until it is completely smooth and soft.

Transfer the dough into a bowl of a stand mixer fitted with the paddle attachment and beat to cool it down slightly. Add in the eggs one at a time, beating after each egg has been added to incorporate it into the dough. The dough should be very thick and shiny but not liquidy.

Heat at least 2 inches of oil in a heavy bottomed pot to 350 F. Carefully drop in 1/4-cup scoops of batter in the oil. Do a couple of puffs at a time - don't overcrowd the pot. Watch the temperature of the oil and make sure it doesn't drop too much.

Fry until cooked through and crispy, about 8-10 minutes, flipping them over frequently. The puffs should double in size and become golden brown. Remove from the oil with a slotted spoon and place on paper towel-covered wire rack to drain and cool slightly.

Place additional sugar in a bowl. Place puff in sugar and toss lightly to coat. Serve immediately.