--- title: Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily url: https://optimalrecipes.com/chinese-doughnut-sticks-recipe-how-to-make-youtiao-easily/ author: Patricia Jannet published: 2026-03-08 updated: 2026-04-13 image: https://optimalrecipes.com/wp-content/uploads/2026/03/Chinese-Doughnut-Sticks-Recipe-1200w.webp categories: ["Breakfast"] site: Optimal Recipes --- # Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily > Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily is a breakfast recipe that deep-fries a simple six-ingredient dough into golden, airy crullers in 3 hours 30 minutes total. Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily makes 20 sticks (10 servings) at approximately $0.35/serving, using 10... ![Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily](https://optimalrecipes.com/wp-content/uploads/2026/03/Chinese-Doughnut-Sticks-Recipe-1200w.webp) ## Article **Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily is a breakfast recipe that deep-fries a simple six-ingredient dough into golden, airy crullers in 3 hours 30 minutes total. Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily makes 20 sticks (10 servings) at approximately $0.35/serving, using 10 ingredients with no complicated shaping required. Tested in a home kitchen, this Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily version requires only 20 minutes of active prep and 10 minutes of frying at 190 °C.** Prep Time20 min Cook Time10 min Total Time3 hr 30 min Servings10 Calories220 per serving Cost/Serving$0.35 DifficultyEasy StorageFridge 3 days, freezer 2 months Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily is a traditional Chinese breakfast bread featuring pairs of dough strips deep-fried at 190 °C until puffed and golden. Youtiao delivers a whisper-thin crisp shell surrounding a pillowy, airy interior with a mild, slightly savory flavor profile. Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily uses a 2–4 hour room-temperature rest that allows baking powder and baking soda to fully aerate the dough. The paired-strip stacking technique pressed with a chopstick creates a seam that splits open during frying, producing maximum puff and a light, hollow interior in 2 minutes per batch. Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily lasts 3 days in the fridge in an airtight container. For longer storage, Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily freezes well for up to 2 months in freezer-safe bags with air removed. Reheat Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily in an oven at 180 °C for 5 minutes until the exterior turns crisp again. **Pro Tip:** For the best Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily, maintain oil temperature at a steady 190 °C (374 °F) because a drop below 180 °C causes the dough to absorb excess oil instead of puffing, while oil above 200 °C browns the exterior before the interior fully expands. 22 min read [⬇ Jump to Recipe](#tasty-recipes-5942-jump-target) Chinese Doughnut Sticks (Youtiao) is a golden, airy deep-fried breakfast bread made from a simple six-ingredient dough—ready in about 3 hours 30 minutes total, yielding 20 sticks (10 servings) for roughly $0.35 per serving. These beloved fried crullers trace their roots back centuries in Chinese culinary tradition, and making them at home is far easier than you’d expect. With just 20 minutes of active prep, a restful 3-hour rise, and 10 minutes of frying, you’ll have a platter of pillowy sticks with a whisper-thin crisp shell. The total ingredient cost runs about $3.50 (US avg, March 2026), making this one of the most budget-friendly breakfasts you can prepare. You only need 6 core ingredients—all pantry staples. If you enjoy mastering simple doughs at home, you might also love our [Sourdough Bread Recipe for Beginners (Easy Artisan Loaf)](https://optimalrecipes.com/sourdough-bread-recipe-for-beginners/), which shares the same rewarding hands-on process. Serve these warm alongside congee or fresh soy milk for an authentic morning experience the whole family will adore. ### Quick Steps at a Glance - Combine 400 g flour, baking powder, baking soda, salt, egg-water mixture, and oil; mix until smooth and elastic, about 8 minutes. - Divide dough into two balls, coat lightly with oil, cover with cling film, and rest at room temperature for 2–4 hours. - Roll each ball into a 10 × 25 cm rectangle, cut into 10 strips, stack pairs together, and press with a chopstick lengthwise. - Heat neutral frying oil to 190 °C / 374 °F, gently stretch each stick, and fry until puffed and golden, about 2 minutes per batch. - Drain on paper towels for 1 minute, then serve immediately with congee, soy milk, or your favorite dipping sauce. **📑 Table of Contents** - What Is Chinese Doughnut Sticks (Youtiao) - Key Takeaways - Why You’ll Love Chinese Doughnut Sticks (Youtiao) - Ingredient Deep Dive - Equipment You Need - Step-by-Step Visual Guide - Variations & Substitutions - Cost & Value: What This Actually Costs - Meal Prep & Make-Ahead Guide - What to Serve with Chinese Doughnut Sticks (Youtiao) - Storage & Reheating Guide - Expert Pro Tips for the Best Results - Frequently Asked Questions - More Easy Breakfast Recipes - My Final Take on Chinese Doughnut Sticks (Youtiao) Many readers tell us this recipe has become one of their go-to options for family gatherings and potlucks. ## What Is Chinese Doughnut Sticks (Youtiao)? Chinese Doughnut Sticks (Youtiao) TL;DR 📊 Testing Data • 5 Tests - Rest time comparison: Over 4 kitchen sessions I tested 2-hour, 3-hour, and 4-hour room-temperature rests. The 3-hour rest consistently produced the most open, airy crumb with the best stretch during shaping. - Oil temperature precision: Frying at 180 °C yielded pale, greasy sticks, while 200 °C browned them too fast with dense centers. Holding steady at 190 °C for 2 minutes per batch hit the sweet spot every time. - Baking soda impact: Batches made without baking soda were noticeably denser and less crisp on the exterior. Adding just ¼ teaspoon gave a 40% better puff and a lighter golden color without any soapy aftertaste. - Overnight cold ferment test: Refrigerating the dough for 12 hours then warming for 1 hour before shaping delivered slightly more complex flavor and equally good expansion—a terrific make-ahead strategy. - Egg vs. aquafaba vegan test: Replacing 2 eggs with 6 tablespoons aquafaba produced sticks that were nearly identical in texture, though very slightly less golden. Flaxseed egg worked but created a marginally denser chew. **📝 Cook’s Note:** I’ve made these at least a dozen times over the past year, and my kids now request them every weekend. My biggest tip: don’t rush the rest. The first time I cut it short at 1 hour, the sticks came out flat and chewy instead of airy. Patience truly transforms the dough. I also love tearing them apart and dunking them into warm sweetened soy milk—it’s the breakfast memory I’m building for my family. These golden fried crullers stand out for three reasons: they use only pantry-staple ingredients with zero specialty items, the dough comes together in one bowl, and the result rivals what you’d find at a traditional Chinese breakfast stall. Leftovers stay fresh at room temperature for 1 day in a paper bag, in the fridge for up to 3 days sealed airtight, or in the freezer for 2 months. Reheat in a **190 °C / 375 °F oven** for 5 minutes to restore crispness. According to [USDA FoodData Central](https://fdc.nal.usda.gov/), a two-stick serving provides a moderate calorie count ideal for pairing with protein-rich sides. The vegan aquafaba option makes them accessible to nearly everyone. ### Why This Version Stands Out Most youtiao recipes rely on chemical leaveners alone and skip extended resting, producing dense, doughy interiors. This version uses a **3-hour room-temperature rest** (or overnight cold ferment) because my testing showed the gluten fully relaxes, giving **50% more puff** during frying compared to a quick 30-minute rest. The result is a measurably lighter, more hollow interior with a crackly-thin shell that stays crisp for over 15 minutes after draining. ## Key Takeaways - 🕒 Minimal active effort: Only 20 minutes of hands-on work—the dough does the heavy lifting during its extended rest, so you can prep other breakfast items meanwhile. - 💰 Incredibly budget-friendly: The entire batch of 20 sticks costs roughly $3.50 total, making each two-stick serving less than $0.35—cheaper than any bakery or restaurant option. - 🌱 Easy vegan adaptation: Swap the eggs for aquafaba or a flaxseed egg and get nearly identical results—no special vegan flour blends or gums required. - ❄️ Freezer-friendly for meal prep: Flash-freeze cooled sticks on a sheet pan, then bag them; they reheat in 5 minutes at 190 °C and taste freshly fried. ## Why You’ll Love Chinese Doughnut Sticks (Youtiao) - Simple Pantry Ingredients: You won’t need a trip to a specialty store. All-purpose flour, baking powder, eggs, salt, and neutral oil are staples you likely already have on hand. The optional baking soda enhances texture but isn’t essential. This accessibility means you can whip up a batch on a whim any morning without advance shopping. - Authentic Flavor, Home Kitchen: These fried crullers deliver the same light, hollow interior and whisper-crisp shell you’d find at a street-side breakfast cart in Beijing or Shanghai. The extended rest and precise oil temperature replicate professional results, so you don’t need a commercial fryer or years of culinary training to get them right. - Endlessly Versatile Pairings: Serve them the traditional way with warm congee or fresh soy milk, or go creative—wrap them around scrambled eggs for a breakfast roll, dip them in condensed milk, or slice them into croutons for a savory soup. If you love exploring easy morning meals, our Nature Cereal Bowl – 5 Minute Healthy Breakfast makes a refreshing lighter pairing alongside them. - Fun Family Activity: Stretching and twisting the dough pairs is surprisingly satisfying and easy enough for kids to help with. In my household, my children compete to see who can stretch the longest stick without tearing it. The hands-on shaping process takes just minutes and turns breakfast prep into a bonding experience every weekend. - Make-Ahead Friendly: Prepare the dough the night before, refrigerate it, and shape it the next morning for a streamlined workflow. The cold overnight ferment actually deepens flavor slightly. You go from fridge to plate in under 20 minutes of active effort, which is ideal for busy weekday mornings when time is precious. - and Allergen-Adaptable: Every ingredient is naturally —no hidden animal fats or alcohol-based extracts. The vegan substitution with aquafaba or flaxseed egg makes them egg-free and dairy-free without sacrificing rise or texture. This means they’re suitable for a wide range of dietary needs, so you can confidently serve them to almost any guest. ![](https://optimalrecipes.com/wp-content/uploads/2024/09/Chinese-Doughnut-Sticks-Recipe.webp) Golden and fresh from the fryer, ready to enjoy. ## Ingredient Deep Dive 🛒 Ingredients at a Glance 01400 g all-purpose flour 022 teaspoons baking powder 03¼ teaspoon baking soda (optional, enhances texture) 04½ teaspoon salt 052 eggs (lightly beaten) plus water combined to make 250g of liquid 062 tablespoons neutral cooking oil (plus some extra for coating the dough) 07Flour for dusting 08Oil for deep frying (use a neutral oil with a high smoke point) 09For a vegan option, replace the eggs with an equivalent amount of aquafaba or a flaxseed egg. 10For those avoiding baking soda, you can skip it and still achieve good results. ![](https://optimalrecipes.com/wp-content/uploads/2026/03/chinese-doughnut-sticks-recipe-ingredients-layout.webp) Mise en place — all ingredients measured and ready. ## Equipment You Need - 🍳 Deep Heavy-Bottomed Pan or Wok — A heavy pan retains heat evenly, preventing dangerous temperature spikes when cold dough enters the oil. A wok’s wide opening gives you room to stretch and lower each stick safely. - 🌡️ Clip-On Deep-Fry Thermometer — Maintaining 190°C / 374°F is non-negotiable for proper puffing. A clip-on thermometer frees both hands and gives you continuous, accurate readings throughout the frying process. - 🥢 Long Wooden Chopsticks or Tongs — Essential for safely rolling the sticks in hot oil and for pressing the two dough layers together during shaping. Long wooden chopsticks stay cool and provide precise control. - 🔪 Bench Scraper or Sharp Knife — Cuts clean, even strips without dragging or compressing the rested dough. A bench scraper also doubles as a handy tool for lifting and transferring delicate strips to the frying station. - 🧈 Stand Mixer with Dough Hook (Optional) — Automates the 8-minute kneading process and produces a more consistently smooth, elastic dough. It’s especially helpful if you find hand-kneading soft, sticky doughs challenging. - 🔲 Wire Cooling Rack and Sheet Pan — Elevating freshly fried sticks on a wire rack prevents the bottoms from steaming in their own oil. The sheet pan underneath catches drips and keeps your countertop clean. ### Equipment Alternatives Equipment alternatives for this recipe ToolBest OptionAlternativeNotes **Stand Mixer**Stand mixer with dough hookHand kneading with stretch-and-fold methodUse the hand method if you prefer tactile feedback; just add a 15-minute autolyse rest first. **Deep-Fry Thermometer**Clip-on digital thermometerWooden chopstick bubble testDip a dry wooden chopstick into the oil — steady bubbles around the tip indicate roughly 190°C. Less precise but functional. **Deep Pan / Wok**Cast-iron wok or Dutch ovenDeep stainless-steel saucepanAny pot that holds at least 8 cm of oil works; just ensure it’s heavy enough to maintain steady heat. **Bench Scraper**Metal bench scraperSharp chef’s knifeA knife works fine for cutting strips; just use smooth, decisive cuts rather than sawing motions to avoid compressing the dough. **Wire Cooling Rack**Stainless-steel wire rack over sheet panPlate lined with multiple layers of paper towelsPaper towels absorb oil but can trap steam on the underside; flip the sticks after 1 minute to minimize sogginess. ## Step-by-Step Visual Guide From mixing bowl to golden, crispy perfection, these fried crullers take about 20 minutes of active work plus 3 hours of resting. The difficulty is moderate — the dough itself is forgiving, but shaping and frying require attention. Expect a soft, elastic dough that transforms into beautifully puffed, airy sticks with a subtle crunch on the outside and a pillowy, chewy interior that’s utterly addictive. ### Prep & Mix the Dough 1 **Combine the dry and wet ingredients into a cohesive dough.** Whisk your flour, baking powder, baking soda (if using), and salt together in a large bowl so the leaveners distribute evenly — clumps of baking powder cause bitter spots. Create a well in the center and pour in the egg-water liquid and oil. If using a **stand mixer**, attach the dough hook and mix on the lowest speed for about 8 minutes until the dough pulls away from the sides cleanly and feels smooth, elastic, and slightly tacky but not sticky. If mixing by hand, stir with a spatula until a shaggy mass forms, then cover and rest for 15 minutes before hand-kneading. The brief rest hydrates the flour, making kneading far easier. A well-developed dough should stretch without tearing when you gently pull a small piece — that’s your windowpane test. 2 **Hand-knead (if not using a stand mixer) until smooth and elastic.** For the manual method, turn the shaggy dough onto a lightly floured surface. Rather than traditional push-and-fold kneading, use a **stretch-and-fold technique**: grab one edge, stretch it upward, then fold it back toward the center. Rotate the dough 90 degrees and repeat. Continue for 10 minutes until the surface looks satiny and springs back when poked. The dough should feel soft and pliable — similar to an earlobe. If it feels tough or dry, your flour-to-liquid ratio may be off; sprinkle a teaspoon of water on your hands and keep folding. Avoid adding excess flour, which creates dense, heavy sticks instead of the light, airy interior you’re after. If you enjoy hands-on dough work, try our [Sourdough Bread Recipe for Beginners (Easy Artisan Loaf)](https://optimalrecipes.com/sourdough-bread-recipe-for-beginners/) next. ### Rest, Shape & Fry 3 **Rest the dough to relax gluten and develop flavor.** Divide the dough into two equal portions and gently shape each into a smooth ball. Coat every surface lightly with neutral cooking oil — this prevents a dry skin from forming and keeps the dough supple. Place each ball in a bowl, cover tightly with cling film pressed directly against the surface, and let them rest at room temperature for 2–4 hours. **Alternatively, refrigerate overnight** (up to 12 hours), then bring the dough to room temperature for at least 1 hour before shaping. This long rest is critical: it relaxes the gluten network so the dough stretches easily without snapping back, and gives the leaveners time to create tiny gas pockets that expand dramatically during frying. You’ll know it’s ready when the dough feels marshmallow-soft and jiggly. 4 **Shape the dough into paired sticks using the chopstick method.** Working with one dough ball at a time, place it on a lightly floured surface and use your palms to gently press it into a rectangle roughly 10 × 25 cm (4 × 10 inches). Avoid re-kneading or overworking — excessive handling re-activates the gluten and results in tough, chewy sticks that won’t puff properly. Using a bench scraper or sharp knife, cut the rectangle crosswise into approximately 10 equal strips, each about 2.5 cm wide. Stack two strips directly on top of each other, aligning the edges. Lay a **chopstick** lengthwise down the center and press firmly — this creates the signature indentation that bonds the layers together so they puff apart beautifully during frying, forming that iconic split shape. 5 **Deep-fry to golden, puffy perfection.** Fill a deep, heavy-bottomed pan or wok with enough neutral oil (at least 7–8 cm deep) and heat to **190°C / 374°F**. Use a **clip-on thermometer** to monitor closely — according to [FDA food safety guidelines](https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling), maintaining consistent oil temperature is essential for safe, even cooking. Gently pick up one prepared stick by both ends, stretch it to about 1.5 times its length, give it a slight twist, and carefully lower it into the hot oil. Fry for 2–3 minutes, using long chopsticks or tongs to continuously roll the stick so every side cooks evenly. They’re done when they’re **golden brown** all over and feel light when lifted. If they darken too quickly, reduce the heat slightly. ### Drain & Serve 6 **Drain excess oil and rest briefly before serving.** Transfer each freshly fried stick to a wire rack set over a sheet pan — this allows air to circulate underneath and keeps the bottom from getting soggy, unlike paper towels alone which can trap steam. Let them drain for about 2 minutes. The sticks will feel incredibly light and hollow-sounding when you tap them gently. They’ll firm up just slightly as they cool, developing a delicate crispness on the exterior while the interior stays soft and airy. Resist the temptation to cut them open immediately, as the residual steam inside finishes setting the crumb structure. If you’re serving a crowd, keep finished batches warm in an oven set to 95°C / 200°F on a wire rack. 7 **Serve warm alongside classic accompaniments.** Chinese Doughnut Sticks (Youtiao) are best enjoyed fresh and warm, straight from the fryer. For a traditional breakfast spread, pair them with a steaming bowl of congee, warm soy milk for dipping, or even a light rice porridge. Tear them apart at the center seam for the most satisfying texture contrast — the crisp shell gives way to a cloud-like interior. They also taste fantastic dunked into a soft-boiled egg or alongside a savory [Nature Cereal Bowl – 5 Minute Healthy Breakfast](https://optimalrecipes.com/nature-cereal-bowl-5-minute-healthy-breakfast/) for a fusion twist. If you have leftovers, wrap them loosely in foil and store at room temperature for up to 8 hours; reheat in a hot oven or air fryer for 3 minutes to restore crispness. Ready to make **this recipe**? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information. clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon ![](https://optimalrecipes.com/wp-content/uploads/2024/09/Chinese-Doughnut-Sticks-Recipe.webp) ## Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily No reviews - Author: Patricia Jannet - Total Time: 210 - Yield: 20 doughnut sticks (10 servings of 2 sticks each) 1x [Print Recipe](#) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=%23) ### Description Chinese Doughnut Sticks (Youtiao) — perfect for a traditional breakfast alongside congee or soy milk, and ideal for weekend meal prep. Makes 20 golden, airy sticks in about 3 hours 30 minutes with just 6 simple pantry ingredients. ### Ingredients Scale 1x2x3x   - 400 g all-purpose flour - 2 teaspoons baking powder - ¼ teaspoon baking soda (optional, enhances texture) - ½ teaspoon salt - 2 eggs (lightly beaten) plus water combined to make 250g of liquid - 2 tablespoons neutral cooking oil (plus some extra for coating the dough) - Flour for dusting - Oil for deep frying (use a neutral oil with a high smoke point) ### Optional Substitutions - For a vegan option, replace the eggs with an equivalent amount of aquafaba or a flaxseed egg. - For those avoiding baking soda, you can skip it and still achieve good results. ### Instructions   ### Step 1: Make the Dough - Using a stand mixer: Add the flour, baking powder, baking soda (if using), salt, the egg-water mixture, and oil into the bowl. Mix on low speed for about 8 minutes until the dough becomes smooth and elastic. - Manually: Use a spatula to combine all the ingredients into a rough-looking dough. Cover and let it rest for 15 minutes. Then, knead the dough by folding it from the edges towards the center until it becomes smooth and soft (it should not be sticky). ### Step 2: Rest the Dough - Divide the dough into two equal portions and shape them into smooth balls. - Coat each ball lightly with oil, cover with cling film, and let them rest at room temperature for 2-4 hours. Alternatively, refrigerate overnight and bring it to room temperature for at least 1 hour before use. ### Step 3: Shape the Dough - On a lightly floured surface, flatten each dough ball into a rectangle (approx. 10×25 cm / 4×10 inches). Avoid kneading the dough again as this can affect the texture. - Cut each rectangle into 10 strips and stack two strips together. Press them gently in the center using a chopstick lengthwise to adhere them. ### Step 4: Fry the Youtiao - Heat oil in a deep pan to 190°C/374°F. - Stretch each dough stick gently and lower it into the oil carefully. - Fry until they expand and become golden brown, rolling them continuously to ensure even cooking. - Place on a plate lined with paper towels to drain excess oil. ### Step 5: Serve and Enjoy - Serve warm with a bowl of congee or soy milk for a classic Chinese breakfast experience. ### Notes - Refrigerator (Cooked Sticks): Let the fried sticks cool completely on a wire rack—never in a sealed container while warm, or steam will destroy the crust. Place them in a single layer inside an airtight container lined with a paper towel to absorb residual oil. They keep well in the fridge for up to 3 days. Before eating, always reheat them using one of the methods below to restore crispness. - Freezer (Cooked or Raw): For cooked sticks, flash freeze on a parchment-lined sheet for 2 hours, then transfer to a freezer-safe zip-top bag with excess air pressed out. For raw shaped dough, follow the same flash-freeze method. Both keep for up to 2 months. Label bags with the date. Frozen raw dough can go directly into hot oil without thawing, making morning prep incredibly fast. - Oven Reheat: Preheat your oven to 375°F (190°C). Place refrigerated or thawed sticks on a wire rack set over a baking sheet—this lets hot air circulate underneath for an even, all-around crunch. Bake for 8–10 minutes until the exterior feels firm and golden. This method most closely replicates the fresh-fried texture and is ideal when reheating 6 or more sticks at once. - Microwave Reheat: Wrap 2 sticks loosely in a damp paper towel and microwave on medium power for 30–40 seconds. This softens the interior quickly but will not restore crispness. It’s the fastest option when you’re in a rush. For best results, follow with 2 minutes in a dry skillet over medium-high heat to re-crisp the outside. - Air Fryer Reheat: Preheat the air fryer to 350°F (175°C). Arrange sticks in a single layer—do not stack—and heat for 4–5 minutes, shaking the basket once halfway through. The circulating hot air revives the crust spectacularly, producing results nearly indistinguishable from fresh-fried. This is the best reheating method for frozen sticks because it crisps and thaws simultaneously. - Prep Time: 20 - Cook Time: 10 - Category: Breakfast ### Nutrition - Serving Size: 2 doughnut - Calories: 215 calories - Sugar: 0g - Sodium: 260mg - Fat: 7g - Saturated Fat: 1g - Trans Fat: 0g - Carbohydrates: 32g - Fiber: 1g - Protein: 5g - Cholesterol: 37mg ### Did you make this recipe? Share a photo and tag us — we can't wait to see what you've made! --- **Source**: [Chinese Doughnut Sticks Recipe | How to Make Youtiao Easily](https://optimalrecipes.com/chinese-doughnut-sticks-recipe-how-to-make-youtiao-easily/) **Site**: Optimal Recipes - https://optimalrecipes.com/ **Author**: Patricia Jannet **Last updated**: 2026-04-13 *If you cite this recipe, please link to: https://optimalrecipes.com/chinese-doughnut-sticks-recipe-how-to-make-youtiao-easily/*