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Top view of Bánh Tiêu on a wire cooling rack, with a hand reaching for one
43Total Time
40Prep Time
3Bake Time
A challenge

Bánh Tiêu

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  • Vegetarian
  • Egg-Free Recipes

About the bake

These deep-fried Vietnamese doughnuts are a sweet yet savoury mouthful you never knew you needed to taste until now. Fluffy thanks to Allinson's Strong White Bread Flour, yet golden and crispy on the outside. After proving and rolling into balls, the Bánh Tiêu are coated in a layer of sesame seeds giving this delicious street food bake a fragrant, sweet flavour. Bring the taste of the hustle and bustle of a Vietnamese market to your kitchen with these delicious Bánh Tiêu. 

If you love the unique flavour that sesame seeds bring to your bakes, then make sure you save some for our Chinese Sesame Cookie recipe. They're not only deliciously moreish, but promise pure wow-factor with their golden tops generously coated in white speckles of sesame seeds. 

43Total Time
40Prep Time
3Bake Time
A challenge


  1. Step 1:

    In a small mixing bowl, stir together the warm water with 1 tsp of Allinson's dried yeast and 1 tsp of sugar. Set aside in a warm place for 10 minutes, until bubbles appear on the surface.

  2. Step 2:

    Add the rest of the sugar, flour and the baking powder into the stand mixer with a dough hook attached. Add the yeast mixture and knead for around 10 minutes until the dough is soft and smooth (or transfer the mixture onto a lightly dusted surface and knead by hand until smooth).

  3. Step 3:

    Remove the dough from the mixer bowl and transfer to a clean bowl greased with some oil. Cover the bowl with a clean tea towel and prove until doubled in size, about 1 hour.

  4. Step 4:

    Lightly flour the work surface and remove the dough from the bowl. If it is too sticky, knead for an extra 1 minute until smooth. Roll the dough into one long log and cut into 12 equal pieces, around 30g each.

  5. Step 5:

    Shape each piece of the dough into a ball and press into sesame seeds. Use a rolling pin to flatten the ball into a flat circle, around 10 cm in diameter each. Repeat until you flatten all the balls. 

  6. Step 6:

    Transfer the dough onto a clean surface, cover again with a clean tea towel and leave to prove for 30 more minutes. 

  7. Step 7:

    Heat 400 ml of sunflower oil in a high-sided medium size saucepan until the oil reaches 170°C.

  8. Step 8:

    Carefully place one doughnut into the hot oil, and after 15 seconds when it floats to the top, gently flip it over. Cook for 5 more seconds and flip it over again. Continue flipping the doughnut until golden brown and puffed up.

  9. Step 9:

    Remove from the oil and place on paper towels to drain. 

  10. Step 10:

    Continue frying until all the doughnuts are cooked, and serve.


  • For the Bánh Tiêu

    • 120ml Warm water
    • 1 tsp Allinson's dried yeast
    • 30g Silver Spoon White Granulated Sugar
    • 240g Allinson's Strong White Bread Flour
    • 1 tsp Baking Powder
    • 20g Sesame seeds
    • 400ml Sunflower oil (for deep fat frying)


  • Small mixing bowl
  • Stand mixer with dough hook
  • Tea towel
  • Rolling pin
  • Large saucepan
  • Kitchen towel

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