Homemade Breakfast Twists

Add sugar and yeast to warm water and dissolve.

Beat one egg and mix it evenly.

Pour in the liquid and beaten eggs, and stir in the cooking oil until it forms a flaky texture.

Cover the kneaded dough with a film and let it rise for 15 minutes (it rises faster in summer).

Divide the fermented dough into 8 equal portions.

Roll into strips and brush with cooking oil (to prevent drying out).

Take a piece of dough and roll it into a strip of even thickness.

Then twist the dough back and forth with both hands, lift both sides with your hands and combine them, then roll it into a strip and join the two ends, forming a twisted shape.

In the hot summer, after the second fermentation for 20 to 30 minutes, the dough for the twisted fried dough sticks becomes plump.

Pour an appropriate amount of cooking oil into the pot, and when the oil reaches a temperature of 4 to 5 layers of heat, you can put in the raw dough twists for frying.

You must fry it over medium heat, otherwise the outside will be burnt while the inside is still uncooked. A properly proofed raw dough will float on the surface of the oil.

Fry slowly until golden, the color is very beautiful! Crispy on the outside and soft on the inside.

Taking photos at the dining table, the colors in the pot are not accurate (probably a lighting issue).

The fragrant and crispy twisted dough sticks smell so good, perfect to enjoy as a satisfying breakfast.