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Chinese Doughnuts
(Yow Jow Gwah; makes 12 doughnuts)

4 cups bread flour
1 small packet (1 Tbsp) dried yeast
1/2 cup hot water
1 teaspoon sugar
1 cup warm water
flour for dusting
4 cups vegetable oil for deep-frying

Sift the strong flour onto a large board and make a well in the
centre. Dissolve yeast in hot water and add sugar. Allow to stand
for 10 minutes. Pour yeast mixture into the flour and make a dough
with the warm water. Knead dough for 5 minutes, then put it into
a lightly greased bowl, cover with a cloth and allow to stand in
a warm part of the kitchen for 40 minutes or longer until the dough
at least doubles in bulk.

Dust a board with a little flour. Knead dough again lightly and
roll out into a long flat strip 5 cm by 0.5 cm (2 by 1/4 inch),
then cut it into strips 1 cm (1/2 inch) wide. Group the strips in
pairs, placing one on top of the other. Press the centres with a
rolling pin to make them more secure.

Heat oil in wok or frying pan ready for deep-frying. Pick up a
paired strip of dough and stretch as long as possible (approximately
40 cm/15 in). Place in hot oil and using ladle make both ends meet
so that the dough is divided in half, and will join together while
cooking, as the dough expands. Deep-fry until golden brown. Drain
on absorbent paper.


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