Mix and Knead: Start by adding the flour, baking powder, baking soda (if using), salt, the egg-water mixture, and oil into your stand mixer. Mix on low speed for about 8 minutes until smooth.

Combine Manually: If you prefer a hands-on approach, mix all ingredients using a silicone spatula until a rough dough forms. Cover it and let it rest for 15 minutes.

Shape and Rest: Divide the dough into two equal portions. Shape each portion into a smooth ball, oil the surface, cover with cling film, and let it rest at room temperature for 2-4 hours, or refrigerate overnight.

Heat Oil: Before you begin forming the doughnut sticks, heat the oil in a deep frying pan until hot.

Prepare the Dough: Dust your work surface with flour. Flatten each portion of dough into a rectangle (about 10×25 cm). Cut the dough into 10 equal strips.

Pair & Stick: Take one strip and lay it on top of another. Press the center with a chopstick to adhere them together.

Fry Carefully: Once the oil reaches 190°C/374°F, reduce the heat to low. Gently stretch each dough piece and carefully lower it into the hot oil.

Cook to Perfection: As the dough rises to the surface, use chopsticks to roll them until evenly golden brown. Transfer them to a plate lined with kitchen paper.

Repeat Frying: Continue frying in batches, ensuring you cook no more than two sticks at a time to maintain the oil's temperature.

Store Leftovers: If you have any leftover doughnut sticks, place them in an airtight bag and store in the fridge for up to three days or freeze them for two months.