Directions

• Combine dry ingredients in bowl
• Add milk, butter and egg
• Mix until it forms a dough. If it is still too wet, add more sticky rice flour 2tbsp at a time until it becomes workable, then knead
• Dust work surface and rolling pin well with sticky rice flour, and sprinkle on dough ball. Roll out to 1/2 inch thickness
• Cut out doughnut shapes. NOTICE: the thicker you make the ring, the more chewy and less doughnut-like they will be
• Pour 2 inches of cooking oil into sauce pan and heat up to 165C/330F using a cooking thermometer. Once you reach the right temperature, turn the heat down to medium/low
• Add the doughnuts to the oil, being careful not to overcrowd the pan. We did three at a time in a saucepan. Flip them from time to time, until they turn a pretty golden brown. The length of time it takes depends on doughnut size and center hole size – the original instructions said about four minutes but ours took closer to 3, so use your judgement. If you taste one and it’s still not quite cooked in the middle you may want to lower your oil temp a bit, it gives them longer for the middles to cook before the outsides do
• Remove finished doughnuts with spatula and place on wire rack with tea towel underneath to cool