Chinese Doughnuts

(Yow Jow Gwah; makes 12 doughnuts). Sift the strong flour onto a large board and make a well in the centre. Dissolve yeast in hot water and add sugar. Allow to stand for 10 minutes. Pour yeast mixture into the flour and make a dough with the warm water. Knead dough for 5 minutes, then put it into a lightly greased bowl, cover with a cloth and allow to stand in a warm part of the kitchen for 40 minutes or longer until the dough at least doubles in bulk. Dust a board with a little flour. Knead dough again lightly and roll out into a long flat strip 5 cm by 0.5 cm (2 by 1/4 inch), then cut it into strips 1 cm (1/2 inch) wide. Group the strips in pairs, placing one on top of the other. Press the centres with a rolling pin to make them more secure. Heat oil in wok or frying pan ready for deep-frying. Pick up a paired strip of dough and stretch as long as possible (approximately 40 cm/15 in). Place in hot oil and using ladle make both ends meet so that the dough is divided in half, and will join together while cooking, as the dough expands. Deep-fry until golden brown. Drain on absorbent paper.