Michelle’s Crispy and Crunchy Fried Crullers

Makes about 12 fried crullers

Plain (all-purpose) flour
   250 g (9 oz)

Baking powder ½ tsp
Salt 1 tsp
Baking soda 2 g

Lukewarm water 155 ml
   (5⅓ fl oz)

Cooking oil for deep-frying

•    Whisk all the dry ingredients in a bowl until well combined.

•    Gradually pour in the water. Mix and knead until dough is
smooth and does not stick to your hands. Cover and let rest for
about 1 hour in a warm place or under the sun.

•    Punch dough down to release the air created from rising and
let it rest for another 45 minutes with a damp towel covering
the dough.

•    On a lightly oiled surface, roll the dough out and cut into
12 strips. Shape them into 12 x 0.5-cm (4½ x ¼-in) strips.
Cover and allow dough to rest for another 15 minutes.

•    Heat oil for deep-frying in a wok or a heavy skillet.

•    Cut dough into strips measuring 2.5-cm (1-in) thick. Stick two
segments together, pulling them at both ends to make them
stick together. Once the oil is hot enough to fry, slowly slide in
the dough, pulling again as the dough is very stringy and will
bounce back. Turn the crullers with chopsticks and fry for about
20 seconds on each side.

Note:

Since baking soda is used, the batter can burn easily
so keep an eye on the crullers when frying.

140  Sweets