Full recipe: (Cong thuc day du bang tieng Viet) http://danangcuisine.com/?p=599 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br />Ingredients: (Yield: 8 medium or 16 small pcs) <br />400g all-purpose flour or bread flour (= 2 ¾ cup) <br />210 ml luke warm water (= 7.1 fl. Oz) <br />70g sugar (1/3 cup) <br />1 tsp salt <br />1 tsp instant yeast <br />1 tsp baking powder <br />3tbsp sesame seeds <br />Vegetable oil to deep fry <br /> <br />FAQ: Why are my donuts not hollow? <br />Answer: Making this requires some experience. You need to note the followings: <br />- The yeast is activated with luke warm water at around 32-38°C / 90-100°F <br />- You rest the dough in a warm place (abt 37°C/ 99°F) for 3 times: first time after kneading (for 1 hour), second time after dividing the dough and dip in sesame for 15-20 mins, third time before deep-frying for 10 more minutes <br />- You need to use lots of oil, at least 5cm / 2 inches high <br />- Deep-frying oil is hot at 175°C / 350°F. <br /> <br />To make your job easier, you can buy a stand mixer (http://amzn.to/YqWy3N) and a deep fryer (http://amzn.to/1354CG3) <br /> <br />Soundtrack: "First of May"
