Banh Tieu - Vietnamese donut

This donut is slightly sweet and hollow center and crunchy outside, it taste best after being deep fry.It is usually to be eaten with Banh bo(steam rice cake). In the original way, it  was made with ammonium bicarbonate, and it gave the donut smell. For this version, yeast will replace ammonium bicarbonate.

Ingredients:
350g all purpose flour
235ml tepid water
8g active dry yeast
100g sugar
1 tsp salt
1 tsp baking powder
50g white sesame for sprinkle
Oil for deep fry


Methods:
Mix 1/4 flour with the yeast - water mixture, cover with a damp cloth, leave rest for 30 mins.

Add the rest of water, flour, baking powder, slat and sugar to the mixture. 

Knead into a smooth dough,cover with a damp cloth and rest for 30 mins.

Divine the dough into 18-20 small balls.

Roll the balls in sesame.Cover with damp cloth, rest another 30 mins.

Flatten the ball, roll into 3mm thick circle.

Heat the oil in a deep frying pan, slightly pressed the puffed spots, to encourage the center to puff.

Careful not to poking a hole or it won't puff.