Bánh Tiêu (Vietnamese Donuts) are a true delight for anyone who loves warm, fluffy pastries with a little crunch on the outside. Imagine biting into a golden, hollow donut dusted with a crown of sesame seeds—the subtle sweetness, the airy interior, and that irresistible toasty aroma make them perfect for breakfast, a snack, or a treat with your afternoon coffee. Bánh Tiêu (Vietnamese Donuts) may look impressive, but the process is easier than you think, so let’s roll up our sleeves and bring a taste of Vietnamese street food right into your kitchen!

Bánh Tiêu (Vietnamese Donuts) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Bánh Tiêu (Vietnamese Donuts) plays a crucial role in creating their signature flavor and texture. The beauty of this recipe is how these pantry staples come together to make something truly magical, from the delicate chew of the dough to the nutty crust and the gentle sweetness throughout.

All-purpose flour: The sturdy backbone of the dough, this gives the donuts their light-but-satisfying structure.
Sugar: A touch of sweetness balances the yeasty flavors and encourages that lovely golden exterior.
Active dry yeast: The key to the classic hollow rise that makes Bánh Tiêu special—fresh, foamy yeast is a must!
Warm water: Helps wake up the yeast and gives the dough the perfect hydration.
Warm milk: Adds richness and subtle creaminess for a softer crumb inside each donut.
Oil: Just a little goes into the dough for tenderness, while more is used for deep-frying to that golden finish.
Salt: Even a small amount enhances all the other flavors and makes the sweetness pop.
Sesame seeds: Give these donuts their signature nutty, toasted crust—don’t skip them!
Oil, for frying: Neutral oils like vegetable or canola work best for clean, crisp frying.
Optional fillings (chocolate spread, mung bean paste, sweetened coconut): Not traditional, but takes your Bánh Tiêu (Vietnamese Donuts) to delicious new heights.

How to Make Bánh Tiêu (Vietnamese Donuts)

Step 1: Activate the Yeast

Start by dissolving the active dry yeast in your warm water with 1 teaspoon of sugar. Let it rest for about 5–10 minutes, until you see a creamy layer of foam on top. This is a sign that your yeast is alive and ready to create that pillowy dough we’re after. If there’s no foam, your yeast might be too old, so try again with a fresh packet!

Step 2: Mix the Dough

In a large bowl, combine the flour, remaining sugar, salt, warm milk, and oil. Pour in your wonderfully foamy yeast mixture. Using a spatula or your hand, mix everything together until a sticky dough forms. At this stage, don’t worry if it looks shaggy or seems a tad sticky—it’s all part of achieving that airy texture in your Bánh Tiêu (Vietnamese Donuts).

Step 3: Knead Until Smooth

Turn your dough out onto a lightly floured surface and knead for about 8–10 minutes. You’re looking for a smooth, elastic dough that springs back when poked gently. It should still be soft to the touch but not so sticky that it clings to your hands in clumps. Once it’s ready, pop the dough into a clean, lightly oiled bowl and cover it with a towel.

Step 4: Let the Dough Rise

Let your dough rest in a cozy, warm spot for 1–2 hours, or until it’s doubled in size. This is a good time to brew some tea or prep your favorite filling. The slow rise is what gives Bánh Tiêu (Vietnamese Donuts) their incredible volume and delicate chew.

Step 5: Shape and Sesame Coat

Gently punch down the risen dough to deflate it, then divide it into 10 equal pieces. Roll each one into a smooth ball, then flatten it slightly into a disc. Dip or press one side of each disc into a plate of sesame seeds, ensuring you get a nice, even coating—this not only adds texture but a beautiful golden color once fried.

Step 6: Fry to Golden Perfection

Heat a few inches of oil in a deep pan to 325°F (160°C). Working in batches, place the donuts sesame-seed side up into the oil. They’ll puff beautifully. After about 2–3 minutes per side, flip once, frying both sides until golden and hollow. Don’t rush—slow frying gives the crust time to develop without burning. Transfer to a plate lined with paper towels to drain any excess oil.

Step 7: Cool, Fill, and Enjoy

Allow your Bánh Tiêu (Vietnamese Donuts) to cool just enough to handle—don’t wait too long, because they’re most magical warm! For filled versions, cut a small slit and spoon in chocolate spread, mung bean paste, or sweetened coconut as desired. Serve straight away and watch them disappear!

How to Serve Bánh Tiêu (Vietnamese Donuts)

Garnishes

A light dusting of powdered sugar or extra toasted sesame seeds on top adds a touch of elegance and even more crunch. For a playful twist, drizzle your donuts with a little chocolate sauce or condensed milk right before serving. Keep it simple to let the classic sesame flavor shine, or go bold with a sprinkle of cinnamon sugar for fusion flair.

Side Dishes

In Vietnam, these are often enjoyed solo, paired with a hot soy milk or sweet Vietnamese coffee for a cozy breakfast or snack. For a party or brunch, add a plate of fresh tropical fruit or a glass of iced tea to bring a refreshing contrast to the warm, rich donuts.

Creative Ways to Present

Impress your guests by serving Bánh Tiêu (Vietnamese Donuts) on a wooden board alongside little bowls of fillings like chocolate spread, sweetened mung bean, and coconut for a build-your-own donut experience. Or, slice them open and fill with a scoop of ice cream for the ultimate East-meets-West dessert!

Make Ahead and Storage

Storing Leftovers

If you have extra Bánh Tiêu (Vietnamese Donuts)—hard to believe, but it happens!—allow them to cool completely, then store in an airtight container at room temperature for up to one day. They’re best enjoyed fresh, but even a day-old donut still satisfies that craving beautifully.

Freezing

Yes, you can freeze Bánh Tiêu. Wrap each donut individually in plastic wrap and pop them in a freezer-safe bag or container. They’ll keep their flavor and texture for about a month. When you need an instant treat, just pull out as many as you need!

Reheating

For best results, reheat frozen or room temperature Bánh Tiêu (Vietnamese Donuts) in a preheated oven at 350°F (175°C) for 5–8 minutes, or until warmed through and a little crisp on the outside again. A quick stint in the air fryer also works wonders. Avoid microwaving if you want to keep that irresistible crunch!

FAQs

Can I make Bánh Tiêu (Vietnamese Donuts) without sesame seeds?

Absolutely! While sesame seeds bring the traditional look and extra flavor, you can leave them off or swap in poppy seeds, chia seeds, or a light dusting of sugar for a different twist.

Why didn’t my donuts puff up and become hollow?

The secret to that signature hollow center is well-activated yeast, a good rise, and oil at the right temperature. Make sure your yeast was foamy, the dough had plenty of time to double, and the oil stayed around 325°F while frying. If they don’t puff, don’t worry—they’ll still taste great!

How can I add flavors to the dough?

You can infuse your dough with a teaspoon of vanilla extract or a sprinkle of cinnamon for an extra dimension. Some even add pandan or coconut essence for a local Vietnamese flavor—just don’t overdo it, so you keep that classic lightness.

Are Bánh Tiêu (Vietnamese Donuts) vegan?

With just a simple adjustment—swap in plant milk for dairy milk—they can be! They’re naturally egg-free and can be completely plant-based with the right milk and oil choices.

Do I need a deep fryer to make these?

Not at all! A sturdy pot with a few inches of oil and a good thermometer for temperature control is all you need. Fry in batches to avoid crowding the pan and keep that oil temperature steady for perfect results.

Final Thoughts

There’s nothing quite like the simple joy of sharing fresh, homemade Bánh Tiêu (Vietnamese Donuts) with people you love. Their golden crusts, open hollows, and hint of sweetness make every bite a memory in the making. I hope you have fun making—and eating—these little clouds of happiness!

Bánh Tiêu (Vietnamese Donuts) Recipe