To start, we’ll need a starter dough. Put the 30g of glutinous rice flour and 40ml of milk in a bowl. Give it a quick stir with a spoon, then microwave it for 30-45 seconds on high, until the flour and milk comes together to form a gloopy dough.

In a stand mixer bowl, add in all the ingredients for the donut dough. It doesn’t matter what order you put them in, they’re all going to get mixed anyway. (All in the spirit of an extra lazy recipe, eh?) Then, with a dough hook attachment, mix the dough for 2-3 minutes, until it becomes a homogenous, sticky dough. (Start your mixer on low so the flour doesn’t poof up everywhere, then slowly increase the speed to medium-high after a minute of mixing.)

Dust plenty of glutinous rice flour onto a tabletop or work surface. (I use a tablespoon of flour and dust it through a sieve onto my table.) Then, remove the dough from the mixer bowl onto the table. Dust more flour on top of the dough. Then, using a rolling pin or your hands, gently press out the dough into a rectangular shape roughly 1.3cm (0.5 inch) thick, and 15cm x 25cm (6 inches x 10 inches) long and wide. If you feel the dough get sticky at parts, just dust more flour onto the sticky spot. Then, using two well-floured ring cutters, cut out some donuts! (My ring cutters were 7cm (2.8 inches) and 2cm (0.8 inches) in diameter.) Then, combine the excess dough into one ball, and roll it out again to the same thickness, and cut out more donuts. Then repeat the process one last time. (I managed to get 6 donuts for the first round, 4 for the second, and 2 for the third and final round.)

In a bowl, combine the sugar and five spice and stir them together until evenly mixed.

Ready a pot of oil around 4 cm (1.5 inches) deep, then heat the oil up to 170°C (340°F). When the oil is up to temperature, gently drop in a few donuts into the oil, careful not to crowd the pot. The donuts will first sink to the bottom, then as it fries and puffs up, it’ll float to the surface. Let the donuts fry gently for 2 minutes, before flipping it over and letting the other side fry and brown for another 1-2 minutes, or until golden brown. When the donuts are done, remove them from the oil onto a wire rack.

While the donuts are still warm, toss them through the five spice sugar until they’re well coated, and eat them while they’re fresh! If you’re saving them for later, the donuts will turn slightly denser and chewier when it’s cool, but nothing a little toaster oven reheating won’t fix!