If you’ve ever had Bánh Tiêu, you know how addictively delicious these airy, golden treats are. Known as Vietnamese hollow donuts, these lightly sweetened pastries are perfect for breakfast, snacks, or pairing with savory fillings like bánh mì or sticky rice. Traditional recipes often call for yeast and time for the dough to rise, but today we’re sharing a quick, no-yeast version that you can whip up in no time.

This recipe uses simple pantry ingredients and replaces yeast with baking powder and baking soda for lift. Whether you’re craving a nostalgic bite or trying Bánh Tiêu for the first time, this recipe will deliver a light, crispy, and perfectly puffed donut every time. Though not traditional, it gets the job done.

Why You’ll Love This Recipe

Quick and Easy: No waiting for the dough to rise. Perfect for when you’re short on time.
Light and Crispy: Baking powder and baking soda create the signature hollow puff.
Customizable: Add your favorite fillings, sweet or savory, or enjoy them as-is with sesame seeds.

Ingredients for Bánh Tiêu (No Yeast)

For the Dough:

2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 cup whole milk
1 large egg
1/4 tsp vanilla extract

For Frying:

Oil for frying (vegetable or canola oil)
Sesame seeds (for coating)

Troubleshooting Tips

Even with a straightforward recipe like this, Bánh Tiêu can be a bit tricky. Here are some common issues and tips to troubleshoot them:

Problem 1: The Donuts Don’t Puff Up

Oil Temperature: If the oil is too hot, the outside will cook too quickly, and the dough won’t have time to puff. Use a thermometer to maintain the correct temperature.
Thickness of Dough: Ensure the dough disks are rolled thin (about 1/4 inch). Thick dough takes longer to cook and may not puff.

Problem 2: The Donuts Absorb Too Much Oil

Oil Temperature: If the oil is too cool, the donuts will absorb oil instead of frying quickly.
Dough Consistency: Avoid overly wet dough, which can make the donuts soggy.

Problem 3: Uneven Puffing

Frying Technique: Gently press the edges of the dough while frying to ensure it puffs evenly. Flip the donut once the first side is golden.

Serving Suggestions

Bánh Tiêu is delicious on its own, but you can also pair it with:

Savory Fillings: Slice open and stuff with grilled pork, pate, or egg.
Sweet Treats: Serve with coconut jam, sweetened condensed milk, or Nutella for dipping.
Vietnamese Coffee: Enjoy these donuts alongside a strong, sweet cup of cà phê sữa đá.

Storage

Room Temperature: Store in an airtight container for up to 1 day.
Reheating: Re-crisp in a preheated 350°F (175°C) oven or air fryer for 5 minutes.

Why You’ll Love This No-Yeast Version

This recipe offers all the flavor and texture of traditional Bánh Tiêu without the long wait for yeast fermentation. Perfect for spontaneous cravings, it’s an approachable recipe that yields consistently delicious results.

Final Thoughts

Bánh Tiêu is a nostalgic treat that brings back childhood memories of street vendors and bustling markets. With this easy no-yeast recipe, you can recreate those moments in your own kitchen. Plus, the versatility of this hollow donut makes it a hit for any occasion.

If you try this recipe, let me know how it turns out! Tag me on social media or leave a comment below with your thoughts and any creative variations you tried.

Enjoy these crispy, airy delights and happy cooking!

How to make Bánh Tiêu (Vietnamese Hollow Donut)

Recipe by Jen H. DaoCourse: Dessert, Breakfast, LunchCuisine: vietnamese, viet, asianDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Dough
2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 cup whole milk
1 large egg
1/4 tsp vanilla extract
Oil for frying (vegetable or canola oil works best)
Sesame seeds

Directions

Make the Dough
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

In a separate bowl, beat the egg, then mix in the milk and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.

Knead the dough gently for about 5-7 minutes until smooth. If it feels sticky, dust with a small amount of flour. Cover with a damp cloth and let it rest for 15-20 minutes.
Shape the Donuts:
Divide the dough into 8-10 equal portions and roll each into a smooth ball.
Flatten each ball with your palm to form a disk about 1/4 inch thick. Lightly coat each disk with sesame seeds, pressing them gently into the dough.
Fry the Donuts
Heat oil in a deep pan or skillet over medium heat. The oil should be about 2 inches deep and reach 350°F (175°C).

Carefully slide one dough disk into the oil. It should sink, then quickly float to the surface and puff up.

Use tongs or a slotted spoon to gently press the edges of the dough to encourage even puffing. Fry for about 1-2 minute on each side, or until golden brown.

Remove the donut and drain on paper towels. Repeat with the remaining dough, frying one or two at a time to avoid overcrowding.