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Whenever I want a comforting homemade fried treat, I love making these pumpkin egg yolk twisted doughnuts.

The pumpkin puree adds natural sweetness and color, while eggs and honey create a soft, fluffy crumb that pulls apart beautifully. Fresh out of the fryer they’re crispy outside, tender and slightly stretchy inside—truly irresistible.

These homemade mahua are inspired by the popular street snack often found at Chinese bakeries and markets.

Thanks to the enriched dough and slow frying method, the twists puff up beautifully and stay soft even after cooling, making them a perfect snack to enjoy anytime.

Why you’ll love this recipe

Crispy outside, soft and fluffy inside – the enriched dough creates a tender texture with a lightly crisp crust.
Naturally sweet pumpkin flavor – pumpkin puree adds color, sweetness, and moisture.
Soft and slightly stretchy crumb – kneading the dough well creates a pull-apart texture.
Simple shaping method – no complicated braiding required.
Better than store-bought – fresh, fragrant, and made with real ingredients.

If you enjoy baking with pumpkin, you might also love Cute Fortune Pouch Pumpkin Red Bean Buns, Low-Oil Pumpkin Glutinous Rice Pancakes, Stunning Pumpkin Rose Steamed Buns, Moist & Sweet Pumpkin Steamed Cake, and Pumpkin Steamed Buns—all delicious ways to use naturally sweet pumpkin in homemade treats.

Ingredients

Dough

500g all-purpose flour
1 packet crispy fritter powder (optional, for extra crispness)
3 eggs
100g sugar
6g high-sugar instant yeast
30g honey
30g neutral cooking oil
200g steamed pumpkin puree (cooled)
100g milk

For frying

800g cooking oil (for deep frying)

For dusting

20g flour (for preventing sticking)

Instructions

1. Mix the dough

In a large bowl, combine 500g flour and 1 packet crispy fritter powder. Mix evenly.

Add 3 eggs, 100g sugar, 30g honey, 30g oil, 200g pumpkin puree, and 100g milk. Mix the wet ingredients with the flour until no dry flour remains.

Transfer the dough to a work surface and knead thoroughly.

2. Knead until elastic

Knead the dough for at least 10 minutes. Use the “knead for a few minutes, rest for 2 minutes” method if needed to make the process easier.

Continue kneading until the dough becomes smooth and elastic and can stretch into a thin membrane (a light “windowpane” stage). This step is important for creating a soft, slightly stretchy interior.

3. Divide and pre-shape

Divide the dough into about 60g portions.

Shape each portion into a smooth ball and cover with plastic wrap to prevent drying.

Roll each ball into a short cylinder. Lightly coat the surface with oil, cover again, and let them rest for 10 minutes so the gluten relaxes.

4. Shape the twisted doughnuts

Roll each rested cylinder into a thin rope, slightly thinner than a pinky finger.

Hold both ends and twist the rope to build tension. Fold the rope in half so it twists naturally into a spiral. Pinch the ends to seal.

No complicated braiding is required—this simple twist creates the classic mahua shape.

5. Proof the dough twists

Place the shaped dough twists on a tray, leaving space between them.

Cover with plastic wrap and let them proof in a warm place.

Because the dough contains sugar, eggs, and oil, fermentation takes longer.
At about 20°C (68°F) it may take around 2 hours.

The dough is ready when it has doubled in size, feels light, and springs back when gently pressed.

6. Fry the mahua

Heat oil to about 120°C (250°F) over low heat.

Carefully place the proofed twists into the oil. Fry over low heat so they cook through evenly.

Turn occasionally with chopsticks to ensure even coloring.

Fry until golden brown and puffed, then remove and drain on a rack or paper towel.

Freshly fried mahua will be crispy on the outside, while the inside becomes soft and fluffy with a slightly stretchy texture as they cool.

Notes

Use high-sugar yeast. Regular yeast may struggle to ferment sweet doughs with high sugar content.
Cool the pumpkin puree completely before mixing it into the dough so it doesn’t kill the yeast.
Kneading is essential. Proper gluten development helps create the soft, pull-apart texture.
Proofing takes longer. High sugar and fat slow fermentation, so patience is important.
Low frying temperature is key. Frying at about 120°C ensures the twists cook through without burning.
Neutral oil works best. Corn oil or sunflower oil preserves the delicate pumpkin flavor.

Frequently Asked Questions

1. What type of pumpkin should I use?
Sweet varieties such as kabocha or Chinese “dog-head pumpkin” work especially well because they are naturally sweet and vibrant in color.

2. Can I skip the crispy fritter powder?
Yes. It enhances the crispness slightly, but the recipe still works well without it.

3. Why did my doughnuts turn dense?
This usually happens if the dough wasn’t kneaded enough or if the dough twists were not proofed long enough before frying.

4. Can I bake these instead of frying?
This recipe is designed for frying to achieve the classic mahua texture. Baking will produce a different, bread-like result.

5. How should I store them?
Store at room temperature in an airtight container for up to 2 days. Reheat briefly in an oven or air fryer to restore some crispness.

Pumpkin Egg Yolk Twisted Doughnuts (Soft & Crispy Chinese Mahua)

These homemade mahua are inspired by the popular street snack often found at Chinese bakeries and markets. Thanks to the enriched dough and slow frying method, the twists puff up beautifully and stay soft even after cooling, making them a perfect snack to enjoy anytime.

Print Recipe Pin Recipe

Course Snack

Cuisine Chinese