Overnight Fried Dough Sticks (Youtiao)

Step 4: Prepare the Dough for Frying

Remove the dough from the refrigerator about one hour before frying so it can come to room temperature. This step is essential because warm dough stretches more easily and fries more uniformly. Once softened, place the dough on a floured surface and gently roll it out to about 3mm thick. Keep the thickness consistent so the dough sticks puff evenly when fried.

Step 5: Create the Classic Youtiao Shape

Cut the rolled dough into long strips roughly two fingers wide. Stack two strips neatly on top of each other. Dip a chopstick lightly in water and draw a line down the center of every other strip—this moisture helps the two layers adhere during frying. After stacking, press down firmly in the middle using the back of a knife. This creates the signature split that causes Youtiao to open and puff up beautifully in hot oil.

Step 6: Fry the Dough Sticks

Heat your frying oil to 190–200°C (375–390°F). This temperature is crucial—too low, and the dough will absorb oil; too high, and it will brown too quickly without cooking through. Gently stretch each paired strip before lowering it into the hot oil. Fry until golden brown, turning the dough sticks frequently to ensure even cooking and full puffing. They should expand significantly, forming a light, hollow interior.

Once fried to a deep golden color, drain the Youtiao on paper towels to remove excess oil. Serve immediately while warm—they are most delicious at their peak crispness.

Enjoy!

Your homemade Youtiao should be crispy on the outside and soft, airy, and hollow inside. Enjoy them the traditional way dipped in sweetened condensed milk or paired with warm soups, soy milk, or congee. They make an irresistible breakfast or snack you’ll want to prepare again and again!