Sesame Fried Dough Twists (Brown Sugar Mahua)
Crisp-tender, golden Chinese mahua twists made from an egg-enriched dough, fried until puffed and then tossed in a glossy brown sugar syrup and toasted sesame seeds. Crunchy outside, lightly airy inside, and perfect with tea.
- Prep
- 35 min
- Cook
- 30 min
- Wait
- 50 min
- Total
- 1 hr 55 min
- Makes
- About 24 twists (8 servings of 3)
Steps
Before you start
- Measure the flour by weight if you can (360 g); scooping with a cup can pack in extra and make the dough dry and tough.
- Set out the eggs and milk 30 minutes ahead so they are at room temperature and mix in smoothly.
- Line a large tray with paper towels and set a wire rack over a second tray before you begin frying.
- Use a deep-fry or candy thermometer. Oil that is too cool makes greasy twists; oil that is too hot browns them before the centers cook.
- Plan on 30 minutes of dough resting time, which cannot be skipped: it relaxes the gluten so the dough rolls out easily.
Toast the sesame seeds
- Combine the dough sesame seeds and coating sesame seeds (63 g total) in a dry 8-inch skillet.
- Toast over medium-low heat, stirring constantly, for 3 to 4 minutes.
- Tip into a bowl to stop the cooking, then divide into 3 tbsp (27 g) for the dough and 4 tbsp (36 g) for the coating.
+ Show details− Hide details
Ready when: Seeds are pale golden, smell nutty and a few start to pop.
Tip: Don't walk away: sesame goes from golden to bitter in seconds. Transfer out of the hot pan right away.
Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, 50 g dark brown sugar and the 3 tbsp toasted sesame seeds for the dough until evenly combined with no sugar lumps.
+ Show details− Hide details
Ready when: Mixture looks uniformly speckled and tan.
Form the dough
- Make a well in the center.
- Add the beaten eggs, milk and 2 tbsp oil.
- Stir with chopsticks or a fork until shaggy clumps form, then press together by hand.
- Knead on a lightly floured counter for 6 to 8 minutes.
+ Show details− Hide details
Ready when: Dough is firm, smooth and springs back slowly when poked. It should not stick to your hands.
Tip: The dough is meant to be stiff. If it is crumbly after 2 minutes of kneading, wet your hands and keep kneading rather than adding more liquid.
Rest the dough
- Shape the dough into a ball, cover the bowl with a damp towel or plastic wrap, and let it rest at room temperature for 30 minutes.
+ Show details− Hide details
Ready when: Dough feels softer and stretches when gently pulled.
Roll and cut strips
- On a lightly floured counter, roll the dough into a 12 × 10-inch (30 × 25 cm) rectangle about ⅓ inch (8 mm) thick.
- Trim the edges straight.
- Cut crosswise into 24 strips, each ½ inch (1.2 cm) wide and 10 inches (25 cm) long.
- Toss the strips with the cornstarch so they do not stick together.
+ Show details− Hide details
Ready when: Strips are even in width and thickness, and each is lightly coated and separate.
Tip: Keep unrolled dough and cut strips covered with a towel so they don't dry out and crack while you work.
Twist the dough
- Take one strip, fold it in half so the ends meet, and hold both ends.
- Twist the doubled strip firmly 6 to 8 times into a tight rope about 5 inches (13 cm) long, then pinch the loose ends together to seal.
- Set on a parchment-lined tray and repeat.
+ Show details− Hide details
Ready when: Twists hold their spiral shape when set down.
Tip: Pinch the ends firmly. Loose ends unravel in the hot oil.
Heat the frying oilOven 340°F / 170°C
- Pour 1.4 L (6 cups) frying oil into a heavy 5-quart pot so it is about 2 inches (5 cm) deep.
- Heat over medium heat to 340°F (170°C), clipping on a thermometer.
+ Show details− Hide details
Ready when: Thermometer reads 340°F (170°C); a scrap of dough sizzles steadily and rises within 3 seconds.
Tip: Never fill the pot more than halfway with oil. Keep the lid nearby in case of splatter.
Fry in batchesOven 350°F / 175°C
- Lower 6 to 8 twists into the oil one at a time.
- Fry for 3 to 4 minutes, turning occasionally, until puffed and deep golden.
- Lift out with a spider skimmer, drain briefly on paper towels, and repeat with the remaining batches.
- Adjust the heat between batches to hold 330 to 350°F (165 to 175°C).
+ Show details− Hide details
Ready when: Twists are evenly golden brown, about 1½ times their original size, and one broken open is cooked through with no raw dough in the center.
Tip: Don't crowd the pot: too many twists drop the oil temperature and make them greasy and pale.
Cook the syrupOven 235°F / 115°C
- Wipe out or use a clean 10-inch (25 cm) skillet.
- Add 100 g brown sugar and the water.
- Cook over medium heat, stirring only until the sugar dissolves, then let it bubble without stirring for 4 to 5 minutes until it reaches 235°F (113°C).
+ Show details− Hide details
Ready when: Syrup reads 235°F (113°C), with large, slow, glossy bubbles that leave a thick trail on a spoon.
Tip: Hot sugar causes serious burns. Keep the twists and sesame ready beside the stove before you start.
Coat with sesame
- Remove the pan from the heat.
- Add all the fried twists (or half at a time) and fold gently with a spatula for 30 to 60 seconds to coat.
- Sprinkle in the 4 tbsp coating sesame and toss to cover.
- Spread twists in a single layer on a parchment-lined tray or rack.
+ Show details− Hide details
Ready when: Twists look glossy and evenly speckled with sesame, and the syrup clings instead of pooling.
Tip: Work quickly: the syrup stiffens as it cools. If it hardens, return the pan to low heat for 20 seconds.
Cool until crisp
- Let the twists cool in a single layer, not touching, for 20 minutes so the coating sets into a thin crunchy shell.
+ Show details− Hide details
Ready when: Coating is dry to the touch and twists snap cleanly.
Good to know
Tips
- Twist the strips tightly and evenly; loose twists puff unevenly and open up in the oil.
- Check the oil temperature between every batch. It drops several degrees each time you add dough.
- Break open the first twist from each batch to confirm the center is cooked; if doughy, lower the heat slightly and fry about 30 seconds longer.
- For a less sweet snack, skip the syrup and toss the hot twists with a little fine sugar and salt.
Make ahead
The dough can be made, wrapped tightly and refrigerated up to 24 hours; bring to room temperature for 30 minutes before rolling. Fried, uncoated twists keep airtight at room temperature for 1 day; coat them with syrup just before serving.
Storage & reheating
Store coated twists in an airtight container at room temperature for up to 5 days. They can be frozen in a single layer, then bagged, for up to 1 month. To re-crisp, warm on a baking sheet at 300°F (150°C) for 6 to 8 minutes and cool for 5 minutes. Avoid the fridge, which makes them chewy.
Substitutions
- dark brown sugar → light brown sugar or white sugar. Flavor will be slightly lighter and less molasses-like but the texture is unchanged.
- whole milk → water or unsweetened soy milk. Use the same amount; the twists will be a touch less tender with water.
- dark brown sugar → maltose or honey (50 g) plus 50 g brown sugar. Gives a stickier, chewier coating; cook to the same 235°F (113°C).
- white sesame seeds → black sesame seeds or a mix of both. Toast the same way; black sesame looks dramatic and tastes slightly stronger.