Crispy Chinese Youtiao (Savory Doughnuts) with Soy Milk

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Gradually add the warm water and 2 tablespoons of vegetable oil to the dry ingredients. Mix until a shaggy dough forms, then knead for 5 minutes until smooth. Cover the bowl with plastic wrap and let it rest at room temperature for at least 2 hours, or overnight in the refrigerator.

Lightly flour a clean work surface. Gently stretch the dough into a rectangle, about 1/2 inch thick. Cut the dough into strips approximately 1 inch wide and 4 inches long.

Stack two dough strips on top of each other. Using a chopstick or the dull side of a knife, press down firmly across the middle of the stacked strips, creating an indentation but not cutting through.

Heat 3-4 inches of vegetable oil in a deep pot or wok over medium-high heat until it reaches 350°F (175°C). Carefully stretch each dough piece slightly before dropping it into the hot oil.

Fry the Youtiao 2-3 at a time, turning frequently, for 2-3 minutes until they are golden brown and puffed up. Remove with a slotted spoon and drain on paper towels.

While the Youtiao are frying, gently heat the unsweetened soy milk in a saucepan over medium heat until warm, but not boiling. Serve the warm soy milk alongside the freshly fried Youtiao.