156g melted lard, duck fat, goose fat, or shortening, room temperature
5g vanilla extract (optional)
White sesame seeds for coating (have about 70g or ½ cup on hand)
1 quart (just shy of a liter) vegetable oil for deep-frying
Instructions
In a mixing bowl, combine flour, baking powder, and salt together; set aside.
In the bowl of an electric mixer, beat eggs on medium-high speed until light and fluffy. Gradually add sugar to the eggs, a couple of tablespoons at a time, and continue to beat until the the egg mixture is almost twice the original volume.
Reduce the mixer speed to low and add the flour mixture to the egg mixture, about ½ cup at a time. Before you add the last ½ cup of the flour mixture, add the melted lard and vanilla (if using). Then add the remaining flour. Mix lightly just until everything is combined.
Cover the dough bowl with a towel and refrigerate it for 15 minutes.
Form dough into ¾-inch balls.
Put white sesame seeds on a plate in a thin layer. Roll each dough ball into the sesame seeds, making sure all sides are coated. Press the sesame seeds in lightly with your fingers.
Heat the oil in a deep-fryer over medium heat, making sure the oil is at least 3 inches deep.
Once the oil reaches 300 degrees F, gently drop the dough balls into it. Stir them around with chopsticks to make sure they're evenly browned -- this should take less than 2 minutes. Once the donuts have opened up and are golden brown, fish them out with a slotted spoon onto a paper towel-lined plate.
Allow the donuts to cool down to room temperature before serving.
Recipe by SheSimmers at https://shesimmers.com/2013/01/laughing-doughnuts-%e0%b8%82%e0%b8%99%e0%b8%a1%e0%b8%ab%e0%b8%b1%e0%b8%a7%e0%b9%80%e0%b8%a3%e0%b8%b2%e0%b8%b0.html