Pa thong ko (Thai breakfast doughnuts)

Directions

1. Sift the flour, baking powder, and bicarbonate of soda into a large mixing bowl, then add the dry yeast. ≈ 2 min
2. Mix the warm water, sugar, salt, and oil together. ≈ 4 min
3. Pour: Pour, add the liquid to the flour and knead for about 10 minutes. Cover with a damp cloth and let it rest for several hours. ⏱ 10 min
4. Lightly flour the work surface. ≈ 3 min
5. Cut the dough into pieces, roll them into long strips, and then roll them out thinly before cutting into sticks. ≈ 10 min
6. Soak the center of a wooden skewer with a baguette that has been soaked in water, and then place a second skewer on top. ≈ 3 min
7. Heat the frying oil to medium heat. ⏱ ≈ 8 min
8. Gently stretch each pair of wooden sticks and then immerse them in the oil. ≈ 3 min
9. Fry the doughnuts until they are puffed up, have risen, and are golden brown and crispy, then drain them. ⏱ ≈ 8 min