Homemade Chinese Doughnuts

Quick baking-powder doughnut rounds fried until golden and rolled in sugar while hot.

🍳 Cook: 4 min

Ingredients

2 cups	480 ml	all-purpose flour
2 tsp	10 ml	granulated sugar
½ tsp	2.5 ml	fine salt
2½ tsp	13 ml	baking powder
6 tbsp	90 ml	cold unsalted butter, cubed
¾ cup	180 ml	whole milk
—		canola oil, for frying
—		granulated sugar, for coating

Pour 2 inches of canola oil into a heavy-bottomed pot fitted with a deep-fry thermometer and heat to 350°F (175°C).
Meanwhile, in a food processor combine the flour, sugar, salt and baking powder. Add the butter and pulse several times until the mixture resembles coarse meal (or use a pastry blender by hand). Stir in the milk until combined.
Turn the dough onto a floured surface and dust with flour. Gently pat out to ½-inch thick. Cut circles with a 2-inch round biscuit cutter.
Fry a few at a time, without overcrowding, until golden brown and cooked through, about 2 mins per side, taking care not to burn them. Drain on a paper bag or paper towels.
While still hot, generously coat each doughnut in granulated sugar. Serve — doughnuts are best the day they are made.