never used to eat the inside dough but i was able to with this recipe, the egg and oil made it fluffy and delicious.
in two separate bowls, combine the wet and dry ingredients.
place a deep pot on medium heat, add in 3-4 cups of oil.
when the oil is hot, scoop batter into oil ( you want the scoops to be kind of round but not perfect).
frying the buns itself requires some patience and technique, because you are working with a thick batter, you want to make sure the buns is cooked all the way through.
turn the buns often while it’s in the oil, use a fort to poke holes in 