Mahua (crisp fried dough twists)

Name: Mahua (crisp fried dough twists)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Cuisine: Chinese
Ingredients: 300 g plain flour; 50 g sugar; 3 g instant yeast; 0.5 tsp baking powder; 0.25 tsp salt; 150 ml warm water; 2 tbsp vegetable oil; 3 tbsp white sesame seeds; 1 l vegetable oil

麻花 · Tianjin's crunchy sesame dough twists, sold by the bag in every corner shop

Features:

Vegetarian Dairy free Make ahead Kid friendly

Cuisine:

Chinese

Tianjin in northern China is famous for mahua, and the shops on Guifaxiang street sell giant ones stuffed with candied fruit; but the everyday kind is a small, hard, golden twist sold in bags in every corner shop and eaten with tea or as a snack on the train. This home version is crisp right through with a little sweetness and toasted sesame. The common mistake is frying too hot: the outside browns while the thick twist stays doughy and raw in the middle. Keep the oil at about 160 °C and give them time. Chef's tip: let the shaped twists rest 10 minutes before frying so the dough relaxes; tight twists spring open in the oil.

Total time: 90 min
Difficulty: medium
Serves: 8

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Ingredients

Serves8

For the dough

10 ½ oz plain flour
1 ¾ oz sugar
⅛ oz instant yeast
½ tsp baking powder
¼ tsp salt
¾ cup warm water
2 tbsp vegetable oil

To finish

3 tbsp white sesame seeds
4 ¼ cups vegetable oilfor deep-frying

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Method

0/7 done

Step 1: Mix 10 ½ oz plain flour, 1 ¾ oz sugar, ⅛ oz instant yeast, ½ tsp baking powder and ¼ tsp salt in a bowl. Add ¾ cup warm water and 2 tbsp vegetable oil and knead for 8 minutes into a smooth, fairly firm dough.
Step 2: Cover and leave in a warm place for 40 minutes; it should look a little puffy but needn't double.
40 min
Step 3: Divide into 16 pieces. Roll each into a rope about 40 cm long, as thin as a pencil, rolling one hand forward and the other back so the rope twists on itself.
Step 4: Hold both ends of a twisted rope together and let it spin into a two-strand twist. Fold and twist once more for a short, thick, four-strand twist, tucking the ends in. Brush lightly with water and roll in 3 tbsp white sesame seeds.
Step 5: Leave the shaped twists for 10 minutes on a floured tray while you heat 4 ¼ cups vegetable oil in a deep pan to 325°F; a cube of bread should turn golden in about 60 seconds.
10 min
Step 6: Fry 4–5 twists at a time for 6–8 minutes, turning often, until deep golden all over and they sound hollow when tapped. Lift out on to kitchen paper.
24 min
Step 7: Cool completely; they crisp up as they cool. Break one open to check: the inside should be dry and crunchy, not doughy. Keep in an airtight tin for up to a week.

Nutrition per serving

Calories: 250 kcal
Protein: 5 g
Carbs: 36 g
Fat: 10 g
Fibre: 1 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does mahua (crisp fried dough twists) take?: About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of plain flour?: Self-raising flour, same amount (then leave out the baking powder).
What can I use instead of sugar?: Caster sugar, same amount.

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