Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 8
© DL Acken

How to Make It

Step 1    

Melt the lard in a skillet (frying pan) and set aside to cool.

Step 2    

Sift the flour, baking powder, and baking soda (bicarbonate of soda) onto a pastry board or clean work surface. Make a well in the center and add the sugar, egg, lard, and 4 tablespoons cold water. Using your hands, gently bring the flour toward the center of the board and push down to form a dough. Using a scraper, gently fold the dough for 4–5 minutes, press down with your hands—do not knead the dough otherwise gluten will form and the right texture won’t be achieved.

Step 3    

Cut the dough into strips and then into small pieces, each weighing about 1/4 ounce/ 7 grams Roll each piece into a small dough ball, dampen the balls with a little water, and roll them in the sesame seeds. Roll each dough ball again, using your fingers to press the sesame seeds firmly into the dough.

Step 4    

Heat the oil in a wok or deep saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Put the dough balls, in batches, onto a spider strainer or a large slotted spoon and carefully lower the balls into the hot oil. Reduce the heat to 265°F/130°C and deep-fry for 2 minutes, stirring occasionally with chopsticks, or until the donuts have opened up. Increase the heat to 300°F/150°C, and cook for 1 minute, or until golden brown. Use a slotted spoon to carefully remove them and drain on paper towels. Repeat with the remaining dough balls.

Step 5    

They can be served immediately or stored in an airtight jar where they will keep for 2–3 days.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Suresh Kumar

Review Body: Good

Review Rating: 4

Date Published: 2017-02-08

Author Name: ManuelMoreira

Review Body: I'm a fan of donut holes, will be trying this one out!

Review Rating:

Date Published: 2017-05-12