These little fried Chinese style cruller doughnuts can be eaten for breakfast with fresh soy milk or as a snack with pandan dipping spread.
- 500 grams (4-5 cups) plain flour, sifted
- 2 teaspoons sea salt
- 1/2 teaspoon instant yeast
- 1 tablespoon caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking ammonia
- 1/8 teaspoon sodium bicarbonate
- 1 1/2 cup (375ml) water
- 1 each chicken egg
- 2 tablespoons vegetable oil
- 1 litre vegetable oil for deep frying
Prep:15min › Cook:20min › Extra time:3hr proofing › Ready in:3hr35min
- Mix the dry ingredients. Add the water, chicken egg and 2 tablespoons vegetable oil. Mix until smooth and slightly sticky, you may have to add in a bit more flour. Let the dough rise until double, about two hours.
- Punch the dough down and cut off a strip of dough. Pull the dough out into a strip as long as the length of your arm. Repeat with another strip.
- Cut the strips into little fingers.
- Dab a little bit of water down the middle of the fingers and place the fingers on top of each other, pinching the middle of the pairs of fingers slightly.
- Heat the oil up in a wok and fry the doughnuts on one side until puffed and brown, then flip over until the other side is cooked. Drain on paper towels.
- Eat with fresh soy milk, jok (rice porridge), or sangkaya (pandan custard).