Vietnamese Hollow Donut (Bánh Tiêu)

In a medium bowl, whisk together the flour, sugar, salt, and baking powder until well combined. Add the milk to the dry ingredients. Use a large spoon or a pair of chopsticks to stir until the mixture begins to clump together. Once the mixture has mostly come together, you can start kneading by hand until it forms a smooth, cohesive dough ball. This process takes about 15 minutes by hand.

Divide the dough evenly into 5 portions. Roll each portion into a ball. Roll each dough ball in a bowl of sesame seeds, pressing gently to ensure the seeds stick and the surface is fully coated. Use a rolling pin to flatten each sesame-covered ball into a thin, round disc about 2–3 mm thick (similar to the thickness of two stacked quarters). The discs should be approximately 5 ½ inches wide. The dough should be very flat. The flatter it is, the better the chances of it puffing up properly when it hits the hot oil.

Heat oil in a wide skillet or wok over medium heat until it reaches 350°F. If you don’t have a thermometer, test the oil by dipping a wooden chopstick into it; small bubbles should slowly form around the chopstick. Carefully add one or two dough discs to the hot oil, avoiding splashes. Within 3 to 5 seconds, the dough will puff up. Flip the discs frequently—every few seconds using a pair of chopsticks in one hand and a large utensil like a slotted spoon or spatula in the other hand. Each bánh tiêu takes about 1 minute and 30 seconds to fry completely. Remove from oil and transfer to a wire rack. Repeat until all discs are fried. Allow to cool slightly and enjoy warm.