How to make it
7 steps. Take it one step at a time.
Combine the all-purpose flour, instant yeast, baking powder, and baking soda
In a large mixing bowl, combine the all-purpose flour, instant yeast, baking powder, and baking soda. Mix well.
In a separate container, dissolve the sugar and salt
In a separate container, dissolve the sugar and salt into the warm water (38°C (100°F)). Stir in 1 tablespoon of vegetable oil.
Gradually pour the wet mixture
Gradually pour the wet mixture into the dry ingredients. Mix with a spoon or your hands until a sticky dough forms. Do not over-knead; just ensure all flour is hydrated.
Cover the bowl with a damp cloth or plastic wrap
Cover the bowl with a damp cloth or plastic wrap. Let the dough rest in a warm place for about 2 hours, or until it has doubled in size.
2 hrLightly flour your work surface
Lightly flour your work surface. Gently stretch the dough into a long rectangle about 1/2 inch thick. Cut into strips of about 1 inch wide and 2-3 inches long.
To pair them, take two strips
To pair them, take two strips. Use a skewer dipped in water to dab a line down the center of one strip. Place the other strip on top and press gently in the middle with the skewer to stick them together.
Heat oil in a deep pan
Heat oil in a deep pan to 180°C (356°F). Gently stretch the paired dough sticks slightly and drop them into the oil. Fry until golden brown on all sides, turning frequently to ensure even cooking.
3 min
A little kitchen wisdom
Resting the dough for at least 2 hours is essential to develop the gluten and create the signature airy texture. For the best result, use a high-smoke point oil like vegetable or palm oil for deep frying.
