I love making these twisted donuts when I want something golden, crisp, and just the right amount of chewy. They look fancy but are actually easy to make and incredibly fun to shape and fry!
I call these my soft, golden twisted donuts
Twisted donuts (mahua) have been one of my favorite snacks since I was a child — we all loved them growing up.
I still remember the joy of buying a fresh, crispy piece from the local shop and sharing it with my siblings.
Back then, it never crossed my mind that one day I’d be able to make them at home. But now, I’ve learned how to make them myself, and it’s such a special feeling to pass that joy on to my own children.
Watching them enjoy the homemade mahua with big smiles on their faces brings back so many warm memories — and creates new ones for all of us.
Why you‘ll love this recipe
- Soft, stretchy texture with beautiful gluten development
- Golden and crispy outside thanks to the breadcrumb coating
- Naturally sweet, not overpowering
- Simple ingredients and no mixer needed
- Shaping them is fun and rewarding!
Ingredients
Main Ingredients:
- 500g all-purpose flour (provides gluten structure)
- 2 eggs (about 100g, adds fluffiness and egg aroma)
- 5g yeast powder (helps fermentation and creates pull-apart texture)
- 50g granulated sugar (adds sweetness and helps yeast work)
- 200ml warm water (about 35°C, for kneading)
- 40g cooking oil + extra as needed (40g for dough, extra for frying)
Additional:
- breadcrumbs, as needed (for crisp coating)
Instructions
1. Make the dough
In a large bowl, add 500g flour, 50g sugar, 5g yeast, and crack in 2 eggs. Gradually stir in 200ml warm water with chopsticks until the dough becomes shaggy. Add 40g oil and knead into a soft, smooth dough (add a little extra water if too dry, or sprinkle some flour if too sticky).
Note: The dough should feel soft but not sticky.
First Proof: Cover with plastic wrap and let it rest in a warm place for 10 minutes—just long enough for the flour to absorb water and soften.
2. Develop the gluten window
Transfer dough to a board. Knead and stretch it like you’re washing clothes, for 5–8 minutes, until the surface is smooth and stretchy. Test for the “glove film” stage—stretching a small piece should create a thin, elastic membrane without tearing easily.
3. Divide and rest
Cut dough into pieces about 50g each (adjust size if desired). Roll each piece into a rope. Brush lightly with oil, cover with plastic wrap, and rest for 10 minutes. This allows the gluten to relax for easier shaping.
4. Roll into ropes and twist into donuts
Take one rested piece and roll it evenly into a 30 cm-long rope.
Hold one end of the rope, then use your other hand to twist the other end in the opposite direction until the rope naturally coils into a spiral. Lift both ends to let it twist into a double-helix shape. Pinch the ends together to seal.
5. Coat and final proof
Dip each shaped twist quickly in water to moisten the surface, then roll in breadcrumbs, pressing lightly to help them stick.
Place on a tray, cover, and proof in a warm place until doubled in size (about 1 hour). The proofed twists should feel light and slowly bounce back when pressed.
6. Fry the donuts
Heat enough oil in a pot to 150–160°C (medium heat). You’ll know it’s ready when bubbles form around a chopstick.
Carefully add the donuts and fry over low heat, turning gently with chopsticks to prevent sticking. Fry until golden brown, about 5–7 minutes. Remove, drain oil, and cool slightly before enjoying.
Frequently Asked Questions
Can I use cake flour instead of all-purpose flour?
No—cake flour is too soft. Use all-purpose flour for proper gluten structure.
Can I skip breadcrumbs?
You can, but they give the donuts an irresistible crunch. I recommend using them.
How should I store these?
Once cool, store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or air fryer.
Crispy Twisted Donuts (Ma Hua) – Chinese Street Snack Favorite
Ingredients
Main Ingredients:
- 500 g all-purpose flour provides gluten structure
- 2 eggs about 100g, adds fluffiness and egg aroma
- 5 g yeast powder helps fermentation and creates pull-apart texture
- 50 g granulated sugar adds sweetness and helps yeast work
- 200 ml warm water about 35°C, for kneading
- 40 g cooking oil + extra as needed 40g for dough, extra for frying
Additional:
- breadcrumbs as needed (for crisp coating)
Instructions
Make the dough
- In a large bowl, add 500g flour, 50g sugar, 5g yeast, and crack in 2 eggs. Gradually stir in 200ml warm water with chopsticks until the dough becomes shaggy. Add 40g oil and knead into a soft, smooth dough (add a little extra water if too dry, or sprinkle some flour if too sticky).
- Note: The dough should feel soft but not sticky.
- First Proof: Cover with plastic wrap and let it rest in a warm place for 10 minutes—just long enough for the flour to absorb water and soften.
Develop the gluten window
- Transfer dough to a board. Knead and stretch it like you're washing clothes, for 5–8 minutes, until the surface is smooth and stretchy. Test for the “glove film” stage—stretching a small piece should create a thin, elastic membrane without tearing easily.
Divide and rest
- Cut dough into pieces about 50g each (adjust size if desired). Roll each piece into a rope. Brush lightly with oil, cover with plastic wrap, and rest for 10 minutes. This allows the gluten to relax for easier shaping.
Roll into ropes and twist into donuts
- Take one rested piece and roll it evenly into a 30 cm-long rope.
- Hold one end of the rope, then use your other hand to twist the other end in the opposite direction until the rope naturally coils into a spiral. Lift both ends to let it twist into a double-helix shape. Pinch the ends together to seal.
Coat and final proof
- Dip each shaped twist quickly in water to moisten the surface, then roll in breadcrumbs, pressing lightly to help them stick.
- Place on a tray, cover, and proof in a warm place until doubled in size (about 1 hour). The proofed twists should feel light and slowly bounce back when pressed.
Fry the donuts
- Heat enough oil in a pot to 150–160°C (medium heat). You'll know it's ready when bubbles form around a chopstick.
- Carefully add the donuts and fry over low heat, turning gently with chopsticks to prevent sticking. Fry until golden brown, about 5–7 minutes. Remove, drain oil, and cool slightly before enjoying.
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