|All purpose flour||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Teaspoon|
|Egg||1 , lightly beaten|
|Lard||1 Tablespoon, softened|
|White sesame seeds||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Combine flour, sugar, and baking powder in a bowl.
Gradually add egg, lard, and water.
Knead gently until smooth.
Wrap dough with plastic wrap and refrigerate for 2 hours.
(If time is short, place dough in freezer for 30 minutes.) Roll dough into a 24-inch-long cylinder.
Cut cylinder crosswise into 1-inch pieces.
Roll each piece into a ball.
Brush the surface of each ball with water, then coat with sesame seeds; set aside.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 340°F.
Add sesame balls, half at a time, and cook, turning frequently with tongs, for 5 minutes or until balls crack open and turn golden brown.
Lift out and drain on paper towels.
Sprinkle donuts lightly with powdered sugar.
Serve hot or at room temperature.