Cakwe - Chinese Crullers

5.0 from 25 reviews

Author: Anita Jacobson



Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 7


  • 200 gram bread flour (or all purpose flour)
  • 1 large egg (~ 55 gram)
  • 1 1/2 tablespoon milk (~ 25 gram)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon vegetable oil
  • 3-5 tablespoon water


  1. Mix all ingredients together (start with 3 tablespoon of water) in a mixing bowl, knead into a soft and smooth dough, adding more water only if necessary.
  2. Shape the dough into a roughly rectangular shape, cover it with a saran plastic wrap, and let it rest inside the fridge for 4 hours (overnight is best).
  3. Return the dough to room temperature. Flour your work surface, then turn the dough out onto the floured surface. Roll into a rectangle of 1/8" thickness (~ 1/2 cm) by 6" (~ 15cm) wide and 12" (~30cm) long , then cut into 14 strips.
  4. One portion of the cruller consists of 2 strips stack on top of one another, so we will end up with 7 portions.
  5. To glue together 2 stacks of dough into 1 cruller, use one chopstick (or the dull part of a butter knife), press the two pieces right through the center along its length.
  6. Heat enough oil for deep frying in a wok/frying pan over medium heat. Once the oil is hot (200 Celsius/400 Fahrenheit), gently hold the two ends of each stack of crullers and pull it slightly to fit the length of your wok/frying pan. fry the crullers until golden brown, about 30 seconds. Drain over a wire rack to remove excess oil.
  7. Serve as is with soy milk, or cut into pieces and serve with congee.

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