Vietnamese Hollow Fried Donut

In a large bowl, whisk together the warm water (around 40°C), granulated sugar, and instant dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the all-purpose flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Add the 1 tbsp of vegetable oil and knead until fully incorporated.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough gently and divide it into 8-10 equal pieces. Roll each piece into a smooth ball.

On a lightly floured surface, flatten each dough ball into a thin, round disc (about 10-12 cm in diameter). Lightly moisten one side with water and press it into the white sesame seeds.

Heat the 500 ml of vegetable oil in a deep pot or wok to 170-180°C. Carefully place a few donuts (sesame-side up initially) into the hot oil, ensuring not to overcrowd the pot.

Fry for 1-2 minutes per side, flipping constantly, until golden brown and puffed up. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve warm.