Step 1

Mix all-purpose flour, anhydrous cream, yogurt, soybean flour and water, cover and ferment overnight.

Step 2

If you can clearly see some bubbles in the batter the next morning, it will smell a little sour, and the fermentation will be successful.

Step 3

Add baking powder

Step 4

and food coloring, and stir the batter again. You can start frying.

Step 5

Before frying the donuts, make the syrup and heat the sugar, water and two slices of lime or lemon in a small pot until the sugar is completely dissolved.

Step 6

Continue to cook the syrup over medium heat until the bubbles become smaller, at which point you can start testing whether the syrup has reached the desired consistency. You can test the syrup in two ways, the first is to take a little syrup with a small spoon and cool it slightly, squeeze the syrup with your thumb and index finger and then pull it apart, if the syrup forms a straight line that does not break, then the syrup is ready. The second method is more straightforward, which is to test the syrup temperature with a kitchen thermometer, if the temperature is between 110 to 112 °C (230 to 234 °F), this syrup is fine.

Step 7

At this time, you can turn on the heat to a minimum and keep the syrup temperature but not tumble.

Step 8

Place the batter in a piping bag/squeeze bottle, heat ghee and cooking oil in a pan, and turn to medium-low heat.

Step 9

Use a piping bag or squeeze bottle to squeeze the batter into hot oil and fry it in a circle from the middle to the outside, fry the rings over medium and low heat until golden brown.

Step 10

Drain the oil from the fried rings and soak them in the boiled syrup for 2-3 minutes. If you want to eat them hot, you can serve them on a plate at this time.

Step 11

Take out the rings, drip the syrup, and place it on a cookie rack to dry for 30 minutes until the syrup forms a thin crust.

Step 12

At this time, it can be boxed and collected.