Chinese Crullers

Ingredients

• 300 g All-purpose flour
• 5 g Active dry yeast
• 1 TL Baking powder
• 1 TL Salt
• 1 Prise Sugar
• 180 ml Warm water
• 1 EL Vegetable oil
• 500 ml Vegetable oil for deep frying

Instructions

1. In a large bowl, combine flour, active dry yeast, baking powder, salt, and sugar. Add the warm water and 1 tablespoon of vegetable oil, then knead everything into a smooth dough.
2. Cover the dough and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
3. On a lightly floured surface, roll out the risen dough into a rectangle about 1 cm thick. Cut the dough into strips approximately 2 cm wide and 10 cm long.
4. Place two dough strips on top of each other and gently press down the middle lengthwise with a chopstick, so they stick together but are not cut through. Gently pull the ends apart.
5. In a deep pot or a deep fryer, heat the vegetable oil to 180°C (350°F). Carefully place the youtiao into the hot oil.
6. Deep-fry the youtiao for about 2-3 minutes until golden brown and crispy, turning them several times. They should puff up significantly while frying. Remove with a slotted spoon and drain on paper towels.
7. Serve immediately and enjoy hot.

Nutrition