Crunchy Twisted Honey Doughnuts

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg with the melted butter, milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a fork until a rough dough forms. Turn out onto a clean surface and knead for 5 to 6 minutes until the dough is smooth, firm, and not sticky. If it is too dry, add milk a teaspoon at a time; if too sticky, dust with flour.

Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes the dough easier to shape.

Divide the rested dough into 16 equal pieces. Roll each piece into a thin rope about 10 inches long and the thickness of a pencil. Keep unworked pieces covered.

Fold each rope in half and twist the two strands together tightly. Then fold the twisted rope in half again and let it twist around itself naturally, tucking the loose end under. You should have a compact, multi-layered spiral about 4 inches long.

Heat oil in a deep pot or wok to 325 degrees Fahrenheit — a moderate temperature is key. The oil should not be smoking. Test with a small piece of dough: it should sink briefly, then float up with gentle bubbles.

Fry the twists in batches of 3 to 4, turning them regularly with chopsticks for 4 to 5 minutes until they are deep golden brown and cooked all the way through. The lower frying temperature ensures they crisp evenly without burning the outside.

Drain on a wire rack set over a baking sheet. While still warm, drizzle with honey and sprinkle with sesame seeds and a pinch of sea salt flakes. Let cool for 5 minutes — they get crunchier as they cool.