Vietnamese hollow sesame donuts

Ingredients for 1 servings:

• 1 kg flour
• 500 ml water, warm
• 200 g sugar
• 1 cube of yeast, dry yeast also works
• 1 ½ tsp salt
• Sesame, white

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Banh Tieu, fried buns

Mix flour, sugar, and salt in a large bowl. Make a well in the center. If necessary, heat water until lukewarm, but not boiling. Crumble yeast into the well and mix with a little warm water. Stir gently with a spoon. Let stand for about 15 minutes. Now knead the dough. While kneading, add small amounts of the warm water. Not all at once—a little at a time. When the dough is nice and smooth and doesn’t stick to your fingers, it’s perfect. Cover and let stand in a warm place for about 30 minutes. The dough should double in size. Form 16 balls from the risen dough. Roll each ball out on a surface sprinkled with sesame seeds; they don’t need to be round. The diameter should be about 10-12 cm. Heat oil for deep frying and add the rolled-out dough sheets to the oil. Then reduce the heat to medium so they don’t brown too quickly. Turn the buns several times during frying (about 4-6 times) until they are evenly golden brown on both sides. Drain on plenty of kitchen paper. These buns are often eaten as a snack or as a side dish to various Asian soups. If you leave them for a while or bite into them, they will shrink a little, but this is perfectly normal. The dough is crispy on the outside and fluffy on the inside. They taste great both hot and cold. To reheat them, you can either put them in the oven for a short time or place them in a toaster. The stated amount of ingredients makes about 16 Banh Tieu.