Youtiao are a traditional fried Chinese doughnut, much like a cruller or churro. They're normally torn in two lengthwise and are an excellent accompaniment to congee (pictured).
In a medium-sized bowl, knead together all ingredients except oil until the ball of dough is no longer sticky and is smooth to the touch. Cover the bowl and refrigerate overnight.
Remove from fridge and allow the dough to come to room temperature, about 1-2 hours.
Right before you're prepared to roll and shape your youtiao, begin heating your oil in a deep fryer or deep pot to 400°F.
On a lightly floured surface, dump out the dough and lightly flour the top. Begin rolling the dough into a long rectangle that is less than 1/2 inch thick.
Using a pizza cutter or knife, cut dough into equal sized strips about 1 inch wide. Stack two strips on top of one another and press the center, lengthwise, with a chopstick or butter knife. Hold the two ends of each piece and gently stretch the dough to 6-8 inches in length.
Once your oil reaches 400°F, fry the youtiao one at a time, turning each doughnut with chopsticks continuously until the outside is a deep golden brown, about 2 minutes.
