Embrace the Year of the Dragon with fluffy Chinese New Year donuts: Recipe inside

As one of Asia's most significant occasions, millions of people celebrate the Chinese New Year annually. This particular day starts on February 10 this year and doesn't end until January 28, 2025. This schedule follows the lunar calendar, not our planet's solar orbit.

The celebration is tied to many traditions and, impressively, dishes. Here is a recipe for one of the most popular New Year's treats – Chinese donuts, a must for Fat Thursday. Surprisingly soft and fluffy donuts owe their success to their long-fermenting dough.

In countries like America, Australia, and Europe, New Year celebrations are primarily about boisterous New Year's Eve fun. On the other hand, Asia has a different approach. The Chinese New Year is a national holiday, warranting a week-long vacation. The date depends on the lunar cycle, as the new year commences during the new moon. This year, it starts on February 10 and ends on January 28.

Asia will usher in the Year of the Dragon in less than a fortnight, lighting up the Golden Week. During this time, families and friends gather together. Feasting on traditional dishes is a significant part of the celebration. And among these treats are the lovely Chinese donuts. It's a light and fluffy pastry quite different from known donuts. Its preparation is a breeze. You must prepare the dough a day in advance since it must sit in the fridge overnight.

Ingredients:

• 7 ounces of flour,
• 3 teaspoons of baking powder,
• 1/2 teaspoon of sugar,
• 3/4 flat teaspoon of salt,
• half a cup of water,
• oil.

Method:

1. Sift the flour, sugar, salt, and baking powder through a sieve into a large bowl. Mix them with water and two tablespoons of sunflower oil. Knead the dough for a minimum of 5 minutes. Cover the bowl with a clean cloth before resting it in a warm spot for an hour.
2. After an hour, remove the dough and punch it with your fist to release air bubbles. Subsequently, knead the dough for another 8-10 minutes. After kneading, put the dough in a plastic bag and refrigerate overnight.
3. The next day, take it out of the fridge two hours before frying the donuts. Roll the dough into a large, 0.2-inch thick rectangle.
4. Cut the dough into even rectangles roughly 2-3 inches long. Use a stick to imprint a line in the middle of each rectangle. Then, slice these in half. The dough pieces should not exceed 1.4 inches in length.
5. Prepare a pot and pour oil, ensuring it covers the pot's base. Heat the oil to approximately 212 degrees Fahrenheit. Fry the dough pieces in the hot oil for about 2 minutes until golden.
6. After frying, transfer the donuts to a plate lined with paper towels. Serve your Chinese donuts dusted with powdered sugar or side them with a sweet sauce, like caramel.