When I was a young kid in Vietnam, this was my favorite snack during the school break. We kids didn’t have a lot of money, a warm crispy hollow bread was a wonderful treat that would made us really happy to enjoy. We sometimes happily broke it in half, three, or even quarters to share with our best friends who were not able to afford one themselves. Oh, how I missed those simple sweet childhood moments.
Bánh Tiêu Recipe:
- 2 cups all purpose flour
- 1/4 cup self rising flour
- 1 tsp yeast
- 1/2 cup sugar
- 1/4 tsp salt
- Warm water
- 1/3 cup white sesame seeds
- Oil for deep frying
Prepare the yeast: in a cup, add yeast with warm water and blend it well to activate it. Let it sit for 5-10 minutes. Yeast will bubble up.
Mix the all purpose, self rising flour, salt and sugar together, then activated yeast. Slowly add about 2- 2 1/2 cups of water, mix it well.
Put some flour on a kneading surface, and start kneading for about 7-10 minutes or until it becomes consistent. The more you knead, the better the dough is and the better the bread will become.
Let the dough rest in a warm bowl, cover it with a plastic bag and leave it in the bowl for about 2 hours. It will rise more than double after that.
Put some flour on a kneading surface and knead the flour again to make a nice ball, then pinch it into small pieces, about the size of a small lime.
Roll each piece in the hand to form a small round ball. Place the ball on the kneading surface and use a rolling pin or a glass bottle to roll it thin, about 1/3 inch thick. Then press each side into a cup of white sesame seeds to coat it. Keep doing that for the remaining balls.
Put them in a warm container and cover with a plastic bag. Let it rise for another 1/2 hour.
In a wok or a deep fryer, heat up a generous amount of oil. When the oil is hot, slowly add the thin dough in, one at a time, do not overcrowd it to allow the dough room to rise. Turn it upside down. Press the corner of the dough down to make sure it’s submerged in oil. The dough will rise up more. Deep fry until both sides turn golden brown.
Use a slotted spoon to remove it from the oil, put it on a rack or plate, bottomed with paper towel to drain off some oil. Serve it warm.