Open Mouth Laugh             
Yield: 30 open mouth laugh doughnuts.

INGREDIENTS

• 2 cups/8.8 oz/250 g all-purpose flour
• ½ cup plus 2 tablespoons/4.4 oz/125 g granulated sugar
• 1 teaspoon baking powder
• 1 tablespoon vegetable shortening or lard
• 1 large egg, beaten
• ½ cup/120 ml lukewarm water
• ½ cup/2.5 oz/70 g sesame seeds
• 2 cups/480 ml water for dipping
• Canola or vegetable oil for deep frying

SPECIAL EQUIPMENT

• Electric mixer
• A deep fryer or Dutch oven
• Thermometer (optional)

DIRECTIONS

1. Place the flour, sugar, baking powder, and shortening into a mixer bowl. Mix all ingredients together at low speed; make sure the mixture is evenly distributed.

2. Gradually add the beaten egg and water into the mixer; knead for approximately 1–2 minutes or until a smooth soft dough is formed. Alternatively, the dough can be made by hand. Portion out the dough into 30 pieces with a knife on a cutting board. Round the dough pieces with the palm of your hand into small balls. Place them on a baking sheet lined with parchment paper.

3. Place the sesame seeds on a large flat plate. Moisten the dough ball by dipping it into the water and then roll it in the sesame seeds. Make sure the dough is evenly covered with the seeds.

4. Press on the sesame seeds slightly to make them stick and round the ball with the palms of your hands to maintain the ball shape. Repeat the same procedure for the rest of the dough pieces.

5. Meanwhile, fill the deep fryer with oil to the maximum line and set the temperature to 300°F/150°C. If a Dutch oven is used, set the stove to medium-high and monitor the oil temperature with a thermometer. When the oil is ready, carefully drop a few balls into the deep fryer. Since the dough is very soft, you may have to reshape the dough slightly before you drop it into the oil.

6. After a few minutes, the dough balls will expand and crack. When they start to float to the top, increase the temperature to 375°/190°C or turn the stove to high. Deep fry the balls until they become golden brown.

7. Drain and transfer them onto a plate lined with paper towels. Repeat the same procedure for the remaining sesame balls.