1-Step 1: Pour 2 inches of canola oil into a heavy-bottomed pot and attach a deep-fry thermometer. Heat the oil to 350°F, as this temperature is crucial for even frying and avoiding greasy results.

2-Step 2: In a food processor, combine the 2 cups all-purpose flour (255 grams), 2 teaspoons granulated sugar, 1/2 teaspoon salt, and 2 1/2 teaspoons baking powder. Add the 6 tablespoons cold unsalted butter, cubed (85 grams), and pulse until the mixture resembles coarse meal. If you don’t have a food processor, mix by hand using a pastry blender for a hands-on approach.

3-Step 3: Stir in the 3/4 cup whole milk (170 grams) until just combined, forming a soft dough that’s easy to handle. This step ensures the dough comes together without overworking it, keeping your donuts light and tender.

4-Step 4: Turn the dough onto a floured surface, dust it with flour, and pat it to 1/2 inch thickness. Cut circles using a 2-inch round biscuit cutter, getting ready for the frying stage that brings out that classic Chinese donuts texture.

5-Step 5: Fry the doughnuts in the oil a few at a time, avoiding overcrowding, for about 2 minutes per side until golden brown and cooked through. Drain them on paper towels or a paper bag to remove excess grease, then coat each one generously in granulated sugar while still hot.

6-Step 6: Serve the donuts the same day for the best flavor and freshness. To adapt for dietary needs, use plant-based milks for vegan options or gluten-free flour to adjust texture, as mentioned in the recipe tips.