Nicknamed “ngao lei”, meaning “beef tongue” because of its shape, this sweet, fried bread with a crunchy top is a popular breakfast item in Hong Kong. It is made by combining two types of dough—a lighter “soei pei” (water skin) and a sugary and heavier “yao sum” (oily centre). When deep-fried, the latter caramelises and forms swirls in the fluffy bread.
Mix first dough ingredients to form a dough. Leave to rise for 3 hours.
Mix second dough ingredients to form a dough.
Roll first dough out on a floured surface until it is large enough to enclose second dough. Bring sides of first dough up to enclose second dough. Roll out combined dough. Fold in the sides and roll out again. Repeat the folding and rolling out of dough a few more times.
Roll dough out into a 5-mm thick sheet. Take one end of the dough and roll tightly towards the other end as you would a Swiss roll. Cut into 12 equal portions. Lightly flatten each piece of dough, cut-side up.
Heat oil and deep-fry dough pieces until brown. Remove and drain well before serving.