In a large bowl, add 500g flour, 50g sugar, 5g yeast, and crack in 2 eggs. Gradually stir in 200ml warm water with chopsticks until the dough becomes shaggy. Add 40g oil and knead into a soft, smooth dough (add a little extra water if too dry, or sprinkle some flour if too sticky).

Note: The dough should feel soft but not sticky.

First Proof: Cover with plastic wrap and let it rest in a warm place for 10 minutes—just long enough for the flour to absorb water and soften.

Transfer dough to a board. Knead and stretch it like you're washing clothes, for 5–8 minutes, until the surface is smooth and stretchy. Test for the “glove film” stage—stretching a small piece should create a thin, elastic membrane without tearing easily.

Cut dough into pieces about 50g each (adjust size if desired). Roll each piece into a rope. Brush lightly with oil, cover with plastic wrap, and rest for 10 minutes. This allows the gluten to relax for easier shaping.

Take one rested piece and roll it evenly into a 30 cm-long rope.

Hold one end of the rope, then use your other hand to twist the other end in the opposite direction until the rope naturally coils into a spiral. Lift both ends to let it twist into a double-helix shape. Pinch the ends together to seal.

Dip each shaped twist quickly in water to moisten the surface, then roll in breadcrumbs, pressing lightly to help them stick.

Place on a tray, cover, and proof in a warm place until doubled in size (about 1 hour). The proofed twists should feel light and slowly bounce back when pressed.

Heat enough oil in a pot to 150–160°C (medium heat). You'll know it's ready when bubbles form around a chopstick.

Carefully add the donuts and fry over low heat, turning gently with chopsticks to prevent sticking. Fry until golden brown, about 5–7 minutes. Remove, drain oil, and cool slightly before enjoying.