For the dough
▢ 360 g all-purpose flour, 2.5 cups, see note 1
▢ 240 ml milk, 1 cup
▢ 1 tbsp cooking oil
▢ 1 tbsp baking powder
▢ ½ tsp baking soda
▢ 1 tsp salt
You also need:
▢ 1 teaspoon cooking oil, for coating the dough
▢ 500 ml cooking oil, for deep frying
Make the dough
IF KNEADING BY HAND: In a mixing bowl, add all the ingredients for the dough. Knead with until combined. Leave to rest for 10 minutes. Then knead again to form a soft and smooth dough.
IF KNEADING WITH A STAND MIXER: Put all the ingredients for the dough into the mixing bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
Rest the dough
Divide the dough into two equal portions. Flatten each portion into a rectangle shape (about 10×20 cm / 4×8 inch).
Coat all around with a thin layer of oil, then wrap with cling film. Keep in the fridge overnight (or at least 2 hours at room temperature).
Next morning, transfer the dough pieces (still wrapped) to a warm place for about 1 hour until they come back to room temperature (very soft to the touch).
Shape the sticks
Place the two pieces of dough on a chopping board then cut each piece into 10 equal strips.
Lay one strip on top of another. Press the centre with a chopstick lengthways to stick the two strips together. Repeat the procedure with the rest of the dough.
Fry the sticks
Meanwhile, heat up the oil for deep frying over medium heat. The oil is ready when it reaches 180°C / 356°F (see note 3).
Pinch both ends of the dough with thumb and index finger. Then gently stretch it to double the length. Carefully lower it into the oil.
After the doughnut stick comes up to the surface, roll it frequently with a pair of chopsticks.
When evenly golden brown, transfer into a heatproof colander (with a plate underneath to collect excessive oil). Repeat the procedure to cook the rest
1. The ideal flour milk ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring flour with a cup is less accurate). The finished dough should be very soft but not stick.
2. Depending on the size and shape of the cookware, you may adjust the quantity of oil required.
3. It’s best to use a kitchen thermometer. Otherwise, use a small piece of dough to test first. When the temperature is high enough, the dough should come up to the surface very quickly (in 3 seconds or so).
4. You may fry 2-3 doughnut sticks at the same time provided your cookware is wide enough so that they don’t stick to each other.