Fried Dough Twists | 麻花

in

2 cups flour

2 eggs

2 tablespoons canola oil, plus more for frying 

3/4 cup brown sugar

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup water 

Mix together all ingredients to form a smooth, hard dough. This is important so that the dough twists maintain their shape and don't stick together before frying. Working with about a third of the dough at a time, roll out on a lightly floured surface into a circle that is a little less than a quarter of an inch thick. Slice horizontally into strips. Cut those strips into two inch rectangles where possible, but not wasting any of the leftover pieces. With all pieces, including irregular ones, slice slit lengthwise down middle of dough about a quarter of an inch from either end.

Working with one piece of dough at a time, pull one end through the center so that a twist forms. Pull that same end through again so that the strip is more twisted. Set aside on a tray. Repeat with rest of the dough. 

Drop batches of twists into a pot of hot oil and fry until golden brown on each side. This will happen quickly so be sure to flip diligently. Remove onto a paper towel-lined plate and serve. 

*After cooling completely, twists will last weeks in an airtight container. 

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