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In a large mixing bowl, combine the all-purpose flour, salt, granulated sugar, baking soda, and baking powder. Whisk them together until well combined.

Crack the egg into the bowl with the dry ingredients. Add the 1 tablespoon of vegetable oil and 1/2 cup of water.

Mix all the ingredients well in the bowl. Start by using chopsticks to incorporate the wet and dry ingredients, then switch to a gloved hand to bring the dough together into a cohesive ball.

Transfer the dough to a clean, lightly floured surface and knead it for about 20 minutes until it is smooth and elastic.

Place the kneaded dough back into the bowl, cover it with plastic wrap or a damp cloth, and let it sit at room temperature for about 2 hours to rest and rise slightly.

After 2 hours, transfer the rested dough to a lightly floured surface. Gently pat the dough down into a rectangular shape.

Using a rolling pin, roll the dough out evenly to a thickness of about 1/4 inch.

Using a knife or a pizza cutter, cut the rolled-out dough into individual strips, approximately 1 inch wide and 4-5 inches long.

Dip a chopstick into a small bowl of water. Brush the surface of one dough strip with water using the wet chopstick.

Carefully layer another dough strip directly on top of the wetted strip.

Press down firmly on the middle of the layered strips with a chopstick to flatten them together. This will create the classic Chinese donut shape.

Gently stretch out the prepared dough strip to about 6-8 inches in length.

In a large pot or deep fryer, heat about 4 cups of vegetable oil (or enough to submerge the donuts) to 350°F (175°C).

Carefully place a few stretched dough strips into the hot oil, ensuring not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they are puffed up and golden brown.

Remove the fried Chinese donuts from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

For a quality check, cut a donut in half to reveal its airy, layered interior. Perform a 'tear apart test' to appreciate the texture. Serve immediately and enjoy! These are delicious dipped in an avocado milkshake or condensed milk.


In a large mixing bowl, combine the all-purpose flour, salt, granulated sugar, baking soda, and baking powder. Whisk them together until well combined.

Crack the egg into the bowl with the dry ingredients. Add the 1 tablespoon of vegetable oil and 1/2 cup of water.

Mix all the ingredients well in the bowl. Start by using chopsticks to incorporate the wet and dry ingredients, then switch to a gloved hand to bring the dough together into a cohesive ball.

Transfer the dough to a clean, lightly floured surface and knead it for about 20 minutes until it is smooth and elastic.

Place the kneaded dough back into the bowl, cover it with plastic wrap or a damp cloth, and let it sit at room temperature for about 2 hours to rest and rise slightly.

After 2 hours, transfer the rested dough to a lightly floured surface. Gently pat the dough down into a rectangular shape.

Using a rolling pin, roll the dough out evenly to a thickness of about 1/4 inch.

Using a knife or a pizza cutter, cut the rolled-out dough into individual strips, approximately 1 inch wide and 4-5 inches long.

Dip a chopstick into a small bowl of water. Brush the surface of one dough strip with water using the wet chopstick.

Carefully layer another dough strip directly on top of the wetted strip.

Press down firmly on the middle of the layered strips with a chopstick to flatten them together. This will create the classic Chinese donut shape.

Gently stretch out the prepared dough strip to about 6-8 inches in length.

In a large pot or deep fryer, heat about 4 cups of vegetable oil (or enough to submerge the donuts) to 350°F (175°C).

Carefully place a few stretched dough strips into the hot oil, ensuring not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they are puffed up and golden brown.

Remove the fried Chinese donuts from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

For a quality check, cut a donut in half to reveal its airy, layered interior. Perform a 'tear apart test' to appreciate the texture. Serve immediately and enjoy! These are delicious dipped in an avocado milkshake or condensed milk.
