Golden Puff Sesame Doughnuts

In a large mixing bowl, combine the all-purpose flour, rice flour, sugar, instant yeast, baking powder, and salt. Whisk to distribute the yeast evenly.

Pour in the warm water and vegetable oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for 8-10 minutes until it becomes smooth, soft, and slightly tacky but not sticky. It should spring back when poked.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 60-75 minutes until doubled in size.

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.

Mix the honey with 2 tablespoons of water in a shallow bowl. Spread the sesame seeds on a plate.

Roll each dough ball into an oval shape about 4 inches long and 1/2 inch thick. Brush both sides lightly with the honey water, then press into the sesame seeds to coat generously.

Let the coated dough pieces rest on a parchment-lined tray for 15 minutes for a final rise.

Heat 3 inches of vegetable oil in a deep pot or Dutch oven to 325°F. The lower temperature is key to allowing the doughnuts to puff up properly.

Carefully slide 2-3 doughnuts into the oil at a time. Use chopsticks to gently press them under the oil and flip frequently. They will puff up dramatically within 2-3 minutes.

Continue frying, turning often, until deep golden brown on all sides, about 4-5 minutes total per batch.

Drain on a wire rack and serve warm while still crispy and hollow inside.